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.

创立于1790年（宽政2年）。清酒品牌“乐之阳”自昭和初期就已存在，人们希望这种清酒能够帮助世界变得更加美好。我们不生产任何吟酿清酒，只生产纯米清酒和本酿造清酒，因为我们希望我们的清酒可以与食物一起享用，并且我们不希望它有浓烈的香气。所有清酒均采用山废法酿造，这是一种四阶段热酿造工艺，且不经过过滤，因此酿造出的清酒醇厚、醇厚，带有多汁的果味。