Rakufumai Rice is known for its ability to yield a sake with a high acidic profile. Izumibashi brewers maintain expert knowledge of this unique rice Kanagawa native sake rice variety to develop a well balanced brew.
style
full-bodied and structured
availability
Seasonal (Winter Release)
best before
Out of stock
on the palate
mild and subtle
on the nose
fresh and vivid
RPR (Rice Polishing Ratio)
55%
An enveloping umami and sharp and refreshing acidity combine for a clear expression.
Characteristics特徴
Prefecture
kanagawa
Rice
rakufumai
Alcohol
16%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
subsoil water from brewery-owned well originating at mount tanzawa