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It is a Tokubetsu Junmaishu of a famous place of Yamada Nishiki born from a bond of 130 years. A brewery manager · Greeting from Seibu a singer-designing sakemaker who is also researching and handling Tamba Shuzakura Uta. It is a Tokubetsu Junmaishu made using 100% of rare Yamada Nishiki in the area called Jitsuraku in Yokawa-cho Hyogo prefecture (Special A district). We have been having relationships with real people for nearly 130 years and we are having rice paddies every week to learn from rice production. From now on we will continue to cherish the bonds with the community and the bonds with the farmers and we would like to seriously make Junmaishu. It is delicious to drink in cold but it is preeminent for meat dishes when drunk in a shrimp. Yamadanishiki in Yamadanishiki. Jitsuraku is the place name in Yamadanishiki A district. Featuring refined taste and delicate taste that is unique only from raw linen made by hands. The distinctive feature of Junmai sake is its rich aroma and sharpness. Siraku is the name of the place of production of Yamada Nishiki a rice suitable for sake brewing in Yoshikawa-cho Miki-shi Hyogo Prefecture. Using 100% of this special A-area Yamada Nishiki the best selection of 100 famous waters Nada no Miyamizu and Kimoto making to maximize the flavor of rice Miraku Yamada Nishiki. It features a refreshing rich and sharp taste. ● Gold Award at Flow Food Japan Sake Contest 2015 ● Hyogo prefecture certified food Siraku Yamada Nishiki has the uniqueness and characteristics of Hyogo Prefecture Hyogo Prefecture has been certified as a food certified by satisfying food safety and security. Alcohol quality Tokubetsu Junmai (Special Junmai) Sweetness Slightly dry type Type with richness Rice polishing ratio 70% Alcohol content 14.5% Sake Meter Value(SMV) +2.5 acidity 1.8 amino acid 1.7
