• Zaruso Hourai Yonrokushiki Tokujun Namagenshu (720ml)
  • Zaruso Hourai Yonrokushiki Tokujun Namagenshu (720ml)

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

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
on the palate
bright acid and round umami
on the nose
citrus and white flowers
RPR (Rice Polishing Ratio)
60%
Title
Default Title
  • Default Title
 

Bright, rich in flavour and depth yet incredibly refreshing.

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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
proprietary

How to enjoy楽しみ方

Recommended pairings
charcuterie | chashu
Serving temperature
11°-16°
Serving vessels
white wine glass

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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