Hiraizumi Hiten Hakucho Type B

A triple acid combination of No.77 yeast (malic acid), Yamahaimoto (lactic acid), and white koji (citric acid). The attack of malic acid at the moment you put it in your mouth, the complex acidity in the middle, and the bitterness of citric acid in the end. It offers a layered acidity that unfolds over time, followed by a clean finish.

This year’s batch was adjusted to achieve a lighter and smoother flavor. “Type B” has a fruity acidity and was made with an open brewing approach.

Please enjoy the individuality of this sake, which is crafted tank by tank.

Style: Yamahai Junmai Ginjo
Rice: 100% Akita Rice
Koji rice: 50%
Alc: 14%
SMV: - 19
Acidity: 4.2
Yeast: Kyokai N. 77