Otani Shuzo Co., Ltd.

　

Raw material rice yamadanishiki, rice polishing ratio 50%, alcohol content 13% or more and less than 14%, sake content -14.1, acidity 4.6

This sake is brewed by extracting and culturing Lacanthea yeast from local cherry blossoms at Tottori University.
It has a faint cherry blossom flavor and is characterized by a refreshing and gentle taste.
In order to make it lower in alcohol than regular sake, it is brewed in one step, including the first addition, and has a slightly sweet taste, making it easy to drink.