Hou Hou Shu

Hou Hou Shu Sparkling sake.

Serving Temperature: Chilled
Region: Okayama
Rice: Akebono
Yeast: #9
Seimaibuai: 69%
Nihonshudo: -40
Acidity: 6.0
Amino Acidity: N/A
Shubo Method: Kohon Tohka
Pressing: Yabuta
Filtration: None
Pasturization: Once

Hana Hou Hou Shu Sparkling Sake.

Serving Temperature: Chilled
Region: Okayama
Rice: Akebono
Yeast: #9
Seimaibuai: 69%
Nihonshudo: -40
Acidity: 6.0
Amino Acidity: N/A
Shubo Method: Kohon Tohka
Pressing: Yabuta
Filtration: None
Pasturization: Once