Usen Shiraume junmai Nama Yamahai

Ce saké a un croquant jeune, sec et rafraîchissant.

The JunmaiJunmai = pure, which means that the sake is normally without any added alcohol or chemical additives NamaNama is short for NamazakeSaké cru par opposition au saké cuit, unpasteurised raw sake YamahaiYamahai means without Yama-oroshi. Following the technical progress in polishing, which makes it possible to reach a polishing rate of 70%, it is no longer necessary to crush the rice during the shubo, the koji can transform the starch by itself without needing help; it therefore makes the Kimoto method unnecessary, as long as the rice is polished to at least 80% (of rice remaining after polishing) or less. Lactic acid is produced naturally, allowing natural selection of resistant yeasts. Legislation allows the use of pure selected yeast for the Yamahai method. 2020, brewed with Tsuya-hime rice from Yamagata Prefecture, is a new sake from Haneda Brewery. It has a mellow banana-like aroma and a refreshing fruity taste typical of nama-shibori, which is unique to the new sake. It has the umami of the wonderful Tsuya-hime rice that comes from maturation, but it also has a youthful, lively and refreshing edge.

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