With over 140 years of history, Uijin uses both the local sakanishi rice and spring water from Mt. Aono and produce the sake using the most traditional method. Mixing both the most local ingrident (“sakanishi” rice) and their traditional methods (“Yamahai” which was founded in the same region over 100 years ago ).
The “Hige Bun” Yamahai Junmai-shu has a complex slightly sour favour that is unique from using the local “sakanishi” rice.
Rice：Sakanishi
Rice polishing ratio: 70%
ABV: 16%
Best serving temperature: 8～15C
Best pairing cuisines: Yakitori, steaks and any foods a bit more heavy in favour