Rakunoyo Yamahai Junmai Murokanamagenshu

"Yamadanishiki (70%) from Hyogo Prefecture is used for the koji and kake rice, and Fukunohana (70%), also from Hyogo Prefecture, is used for the hot-kake 4-dan. The depth of the Yamahai-derived flavor, the acidity produced by vigorous fermentation at high temperatures, and the elegant sweetness of Fukunohana combine in complex harmony, making this sake suitable for a wide range of foods at various temperatures. It can be enjoyed at a variety of temperatures and with a variety of foods.

Founded in 1790 (Kansei 2), the sake brand "Rakunoyo" has been around since the early Showa period, and its name embodies the wish that this sake will bring joy to the world. With the desire to enjoy it as a sake to be accompanied by food, and to avoid strong aromas, they do not produce any ginjo-type sakes, only junmai-shu and honjozo-shu. The entire batch is brewed using the yamahai method, a four-stage hot brewing process, and is unfiltered, resulting in a sake that is full-bodied, rich, and full-bodied, with a juicy and fruity flavor.