Description
Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River. Inspired by the trinity comprised of the chanter, puppeteer and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji.
Using active natural micro organisms such as lactic acid bacterium this Yamahai Junmai has been fermented and processed with a great deal of effort.
This sake pours crystal clear. Made with native yeasts, it has an intense nose of yellow apple and poached pear, with floral undertones. On the palate, it’s rich and lush, with flavors of ripe melon and a hint of nuttiness.
Region: Kanto
Prefecture: Saitama
Rice Variety: Toyama Gohyakumangoku
Polishing Ratio: 60% remaining
Serve chilled.
