Yamadanishiki mother variety – clarity of umami
Limited product Seasonal edition (from October)
Lightly polished sake rice, ‘Yamadabo’, is used to bring out the power of the rice to the maximum.
It contains juicy umami with a mellow taste and the acidity of green apples.
Hiyaoroshi that is more matured and with increased umami.
|Ingredient||Yamadabo produced in Hyogo Prefecture|
|Rice Milling Rate||75%|
15℃ – 20℃ (38℃ – 42℃)
|Suitable dishes||Boiled potato, boiled chicken wings and daikon (mooli)|
※The figures could change depending on sake brewing year