Description
原料米 ：日本晴
精米歩合：６５・７０％
使用酵母：蔵付天然酵母
アルコール分：15度以上16度未満
ほとんどが地元で消費される普通酒。山廃仕込の６５％精米のお酒と７０％精米のお酒のブレンド酒。燗酒向き。お酒の規格は特撰。（当社は普通酒も山廃仕込のお酒）
Raw material rice: Nihonbare
Rice polishing ratio: 65-70
Yeast used: Natural yeast from the brewery
Alcohol content: 15-16%
Most of this sake is locally consumed. It is made using Yamahai-brewed and is a blend of 65% polished rice and 70% polished rice. It is suitable for heating sake. The standard for this sake is Tokusen. (We also make regular sake with Yamahai-brewed）.
