Alcohol Volume : 16%

Rice : Yamada Nishiki | Akita Sake Komachi
Polish : 65%

SMV : +1.8
Acidity : 1.8
Yeast : In house yeast
Squeezing Method : Yabuta Method
Pasteurised : Not Pasteurised

Point : 
Food Pairing : Big dishes as well as small, from grilled to raw.

Sake description :

Crafted via traditional Yamahai methods as an unfiltered, unpasteurized genshu, this expression offers aromas of cream, chestnuts, cocoa, and a hint of mint. Mellow and well-balanced with low acidity, the round palate carries soft notes of honey and milk chocolate through to a clean, swift finish.

明治35年、初代齋藤彌太郎氏が鳥海山を望む由利本荘市に創業した蔵元、齋彌酒造。「雪の茅舎　山廃純米」は、飲みあきしない酒質で適度な酸味があり燗にしてもおいしい純米のお酒です。