Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate yamadanishiki&miyamanishiki

The Tawarayuki line is made up of JunmaiJunmai = pure, which means that the sake is normally without any added alcohol or chemical additives GinjoGin = Grande valeur // Jo = fermentation // Ginjo = Grande fermentation Règles à respecter pour avoir l’appellation Ginjo : taux de polissage (semaibuai) inférieur à 60%, voire inférieur à 50% pour le Daiginjo ( grand ginjo ). température de fermentation plus froide lors de l’étape du moromi, ce qui entraîne un temps de fermentation plus longue de 10j. Soit environ 33j en tout. un pressage plus délicat. une plus grande attention pour la fabrication à toutes les étapes. freshly brewed and bottled almost after pressing. They are called ShiboritateFreshly pressed, filtered or not, then quickly bottled without any pasteurisation before or after bottling, to preserve the freshness. , Haneda Brewery releases them in winter around the beginning of January. The fresh acidity of the new sake will give a feeling of a lighter and easier to drink sake, and will allow to appreciate the balance between umami and acidity of the sake. As the sake matures, the body of the sake gains in volume and the sake gains in complexity. Sweetness and softness, this sake is like a candy that reminds one of the sweetest moments of childhood.

Haneda Brewery is the smallest of the four breweries in Tsuruoka City (Daisen, Eikohuji, Dewanosetsu and Hamae Hakubai), with a production capacity of about 300 Koku, making it one of the smallest breweries in the prefecture

For the rice, this sake is composed of 50% Yamada Nishiki and 50% Dewa Kirari (Yamagata Sake No.100), both polished to 50%.

Yamagata No.100 Dewa Kirari is the third sake rice developed by Yamagata Prefecture, after Yamagata Sake 49 (Dewa Sanzang), Yamagata Sake 86 (Dewa no Sato) and Yamagata Sake 100 (Dewa Kirari).