Prefecture: Miyagi
Rice Variety: Kura No Hana
Brewing method: Sokujo
Seimaibuai (Rice Polishing Ratio): 45%
Acidity: 1.3
SMV (Sake Meter Value): -7 (sweet)
Sake lovers know just what to expect when they see a bottle with the Hoyo label on it. The sake will be light-bodied, graceful and charming, extending a demure welcome to the world of sake enjoyment. The regional rice strain: “Kura no Hana,” lends itself especially well to the brewery’s delicately nuanced brewing style.
Rice Variety: Kura No Hana
Brewing method: Sokujo
Seimaibuai (Rice Polishing Ratio): 45%
Acidity: 1.3
SMV (Sake Meter Value): -7 (sweet)
Sake lovers know just what to expect when they see a bottle with the Hoyo label on it. The sake will be light-bodied, graceful and charming, extending a demure welcome to the world of sake enjoyment. The regional rice strain: “Kura no Hana,” lends itself especially well to the brewery’s delicately nuanced brewing style.
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