Junmai Daiginjo Hana Obi
It is a pure daiginjo sake made using Ehime's Sakurahime yeast Type-4, made using the traditional "Mizu-moto" method of the Muromachi period.
This sake has a refreshing acidity reminiscent of yogurt, with a subtle note of lychee. The bottle is designed to evoke a delicate Japanese woman, with packaging inspired by the obi (belts) of kimonos.
- Rice :
- Koji: Shizukuhime Origin: Ehime
- Must: Shizukuhime Origin: Ehime
- Prefecture : Ehime
- Polishing : 50%
- Fermentation : Sokujo
- Classification : Junmai Daiginjo
- Water hardness : Soft
- Yeast : Ehime Sakurahime Type-4
- Toji : Kurabito
- Palace : Dry
- Fragrance : A sweet and pleasant sake, in which one senses notes of vanilla, yogurt and lychee.
- Accompaniments : White fish nigiri, salted yakitori (poultry skewers), oden (Japanese stew), etc.
- Serving temperature : Chilled.
- Storage : Dark, cool place
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The sale of alcohol to minors is prohibited.