Hiraizumi Hiten Hakucho Type A

Hakucho Type A offers a unique and bold sake experience, combining the power of three acids: malic acid from No.77 yeast, lactic acid from Yamahaimoto, and citric acid from white koji.

This Yamahai Junmai Ginjo uses 100% Akita rice polished to 50%, creating a rich and layered flavor profile.

The initial attack of malic acid hits the palate with a sharp and vibrant start, followed by a complex middle acidity, and finishes with a slight bitterness from the citric acid.

With an acidity of 5.5 and an SMV of -24, this sake is perfect for those who seek a robust and dynamic tasting experience.

Style: Yamahai Junmai Ginjo
Rice: 100% Akita Rice
Koji rice: 50%
Alc: 15%
SMV: – 24
Acidity: 5.5
Yeast: Kyokai N. 77