KAMOSHIBITO KUHEIJI HUMAN fruit and cheese also known as “Sakuramasamune’s yeast”

also known as “Sakuramasamune’s yeast” and Miyamizu water

Brewery: LAGOON SAKE BREWERY

The silky palate is filled with fruity pear notes and the light-body and balance of all components is exceptional

with an earthy

The feeling is a sweet / sour profile which is refreshing and an easy drinking style

KAMOSHIBITO KUHEIJI HUMAN fruit and cheese also known as “Sakuramasamune’s yeast”Human is the richest of the three sakes in the premium range of Kuheiji. It is made with Yamada Nishiki rice, grown by the brewery, in the Kurodasho region of Hyogo Prefecture and it is polished to 45% of its original grain size in the brewerys own rice processing plant which is designed to polish the rice grains to a predetermined shape to maximise certain rice and umami components reaching the final fermentation stage. Human opens with delicate