For this sake, the Sakuramasamune brewery only used "Kyokai N°1" yeast during fermentation. What is special about this is that this yeast was a discovery of this brewery. Quite unique and old recipe.
A complex sake that is very intense and outspoken. Sufficient fraicheur with beautiful acidity where the salty impressions return.
Brewery: Sakuramasamune (Kobe, Hyogo)
Rice: 100% Yamadanishiki
Polishing Ratio: 80%
Sake Meter Value: +14.0
Serve temperature: 10-40°C/Best at 10°C
Goes well with: Fish dishes that are a little heavier.