釀造法：山廢 一段仕込
類型：無濾過生原酒
原料米：山田錦
精米步合：70%
酵母：#7
酒精：15%
釀造年：2023
Brewing Technique : 'Yamahai Ichidan Jikomi' - Single-stage brewing
Type : “Muroka, Nama, Genshui” - Unfiltered, Unpasteurized, Undiluted
Rice type : Yamada Nishiki
Rice polishing : 70%
Yeast : #7
Alcohol : 15%
Brewing Year : 2023
Suggested serving temperature: room temperature, or 45-50°C