Bansho Hanegi Shibori Honjozo
萬勝 はねぎ搾り 本醸造
Silky and dry fruity sake thanks to the traditional method and natural flower yeast
Hanegi Shibori is a traditional pressing method using a long wooden arm that is used to press down like a lever on the sake mash which produces sophisticated, rich flavour and silky texture. Besides it uses a natural yeast from periwinkle flowers meaning ‘friendship’, so it’s best to be enjoyed with friends!
Floral and fruity aroma like a pear . Silky texture thanks to the traditional pressing method used and balanced bitterness like a grapefruit brings acidity.
What is the best glass for sake?
・ 15 ~ 20℃
・ 40 ~ 45℃
How to chill/warm
Rice Polishing Ratio : 70% (Gohyakumangoku)
Yeast: Nichinichi sou
SMV : +4
Acidity : 1.4
Amino Acid : 1.1