Information

Through a collaborative research effort involving the Ehime Prefecture Brewers' Association, Tokyo University of Agriculture, and various governmental, academic, and industry entities in Ehime Prefecture, we successfully isolated and cultivated four types of sake yeast from the Ehime-born Delphinium new variety 'Sakurahime.' This yeast imparts a refreshing and soft texture, delivering a clean taste and a mild, understated coolness in its aroma that stimulates the appetite.

Type of Sake

Japanese Sake (Pure Rice Ginjo Sake)

Rice Variety

Shizuku Hime

Kake-Mai
(additional rice for fermentation)

Shizuku Hime 100% used (Ehime-grown)

Polishing Ratio

60%

Alcohol Content

15.8%

Sake Meter Value
(Nihonshu-do)

+3.5

Acidity

1.6

Amino acidity

1.5

Recommend Serving Methods

• On the Rocks
• Chilled
• Cold
• Room Temperature
• Warmed
• Hot