This sake has unusually high acid, compared to most sakes. This is due to the brewery's use of a special yeast called Kyokai 77, along with the Yamahai brewing technique, which creates naturally high lactic acidity. Hiraizumi Maruhi No.77 is certainly an experimental sake, to the point that some say it doesn't drink like sake at all, but closer to a white wine!

There's a touch of sweetness and richness on the body, but the high acidity brings everything into balance and focus, creating a brew that is surprisingly refreshing and not overwhelming! Notes of green apple, yogurt, and citrus predominate, and the sake finishes with a nice, earthy complexity.

Serve this one chilled, only!