Yuri Masamune

Region: Akita
Serving Temperature: Room Temperature or warmed
Rice: Hitomibore
Yeast: House Yeast
Seimaibuai: 68%
Nihonshudo: +2.5
Acidity: 1.3
Amino Acidity: 1.0
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: Charcoal filtration
Pasteurization: Pasteurized in tank, bottled while saké is still warm