A harmonious taste blending the delicate and gentle scent of daiginjo and a mellow flavor.It is a sake prepared with time and effort with a harmonious taste blending the delicate and gentle scent of ginjo and a mellow flavor.
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Ingredients:Rice, malted rice, water
It is a sake prepared with time and effort with a harmonious taste blending the delicate and gentle scent of ginjo and a mellow flavor. In the bitter cold season, the rice from Yamagata Prefecture suitable for sake brewing, Miyama Nishiki, is highly polished in-house and brewed slowly and carefully at low temperatures using just the core of the rice.
The rice is produced in Ooemachi, which is next to Sagae-shi in the center of Yamagata Tohoku where the brewery resides. The clear and cold water of the Tsukinunogawa (Tsukinuno River) that flows from the Asahi mountain range and the difference in temperature between night and day cultivates the best rice in rice growing.
Without the use of outside forces and just using the gravity of the earth, it is "bag hanged," which is a superior method of cisterning that takes the longest amount of time. Furthermore, it is matured and stored in a refrigerator at -2 degrees, and with the thorough quality control, we are able to deliver sake with the delicate scent of ginjo and rich in flavor.
Raw material rice Miyama Nishiki (reduced pesticide rice)
Polishing ratio 48%
Sake ratio +3
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