飛良泉本舗Founded in 1487. During the over 500 years since then, this brewery has continued to brew sake, specializing in the traditional fermentation starter to the point of stubbornness, and has continued to maintain the painstaking handicraft that is distinctive of a small brewery.
| Type of Sake: | Junmai Ginjo |
| Rice Variety: | Akita Komachi |
| Rice Polish Ratio/ABV: | Koji 50%, Kake 60% / 15% |
| Best Served: | Chilled |
Hiraizumi sake brewery / 株式会社飛良泉本舗 uses a unique yeast cultivated by the 27th head of the brewery himself and has produced a mild sweetness and invigorating tartness. The natural lactic acid that is distinctive of traditional fermentation starter is activated, creating a sake with a smooth mouthfeel and a jaunty finish.
| Type of Sake: | Junmai Ginjo |
| Rice Variety: | Akita Komachi |
| Rice Polish Ratio/ABV: | Koji 50%, Kake 60% / 15% |
| Best Served: | Chilled |
Their forte is using Akita-yukiguni yeast UT-2, which was independently developed in Akita prefecture, to create a sweet and bombastic aroma along with the tartness characteristic of traditional fermentation starter. This sake is brewed to have a velvety mouthfeel and a finish that is both sprightly and filled with umami.
03 Jul 2019 - Food & Drink
04 Jul 2019 - Food & Drink
06 Jul 2019 - Food & Drink
03 Jul 2019 - Food & Drink
23 Jun 2019 - Food & Drink
