A surprisingly low-polished 90% rice and wine yeast are fused to create a new type of sake.
No. 4 yeast for wine was first isolated in Yamanashi Prefecture about 70 years ago and has been widely used in wineries in the prefecture. It emits a fruit-like aroma, and goes well with the Yoshikawa-style “cryogenic preparation”.
It is a new style of sake with a sophisticated taste and aroma that connects the worlds of wine and sake.