Obuse Le Sake Erotique Numero SIX | 小布施6号酵母 2024

This sake's distinctiveness lies in the fusion of its limited availability and classical craftsmanship. The "Association Yeast No. 6" used in its production, discovered in 1930, is an ancient yeast strain regarded as the prototype for modern ginjo-style aromas

SIZE: 750ml

ABV: 15%

Rice polishing ratio：59%

Sake Classification: Junmai Ginjo.

Rice Variety: Miyamanishiki, organically cultivated in the brewery's own rice fields.

Production Feature: Brewed using the traditional Kimoto method.