Zaruso Hourai Yonrokushiki Tokujun Namagenshu (720ml) 残草蓬莱四六式特純生原酒

$66.90

White Koji is used to develop a stronger than average acidic profile, unpasteruized, undiltued and utilizing direct bottling to achieve a lingering effervescence, all components coming together in a brew which is rich in umami, yet bright and floral on the nose, supple and fruity and finishing with a touch of citrus peel bitterness.

style

Full-bodied and Structured

availability

Limited Release

on the palate

bright acid and round umami

on the nose

citrus and white flowers

RPR (Rice Polishing Ratio)

60%

Bright, rich in flavour and depth yet incredibly refreshing.

Characteristics特徴

Prefecture

Kanagawa

Rice

Miyamanishiki

Alcohol

17%

SMV (Sake Meter Value)

±0

Acidity

3.1

Water Source

Subsoil water originating from Mt. Tanzawa

Yeast

How to enjoy楽しみ方

Recommended pairings

Charcuterie | Bak Kut Teh | Chashu

Serving temperature

11°-16°

Serving vessels

White Wine Glass

Reviewsレビュー

Oya Takashi Shuzo大矢孝酒造

Now operating under its 8th generation of Kuramoto, the brewery has 2 well established brands, "Zaruso Hourai" and "Shoryu Hourai". The Zaruso Hourai brand represents sake made in the Sokujo brewing method in which lactic acid is added to the yeast starter, a more modern and consistently used method of brewing. This brand includes the Queeen, a full flavoured genshu, yet slightly lower alcohol, that has become a favorite amongst younger sake fans who want something that does not make them so easily intoxicated.

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Zaruso Hourai Yonrokushiki Tokujun Namagenshu (720ml) 残草蓬莱 四六式特純 生原酒