【FLAME OF SKULL Junmai Ginjo】

A sake recommended for warming from Ryozeki Brewery, maker of the highly popular Hanamura!

This sake, brewed with Akita Sakamai rice, is stored in bottles in a refrigerator to mature its flavor, then aged in a low-temperature warehouse.
Its balance of sweetness, acidity, and aged aroma is superb, making it a masterpiece that can be enjoyed warmed at a wide range of temperatures.

・Excerpted from Ryozeki Brewery's official website
Master Brewer and Brewing Commitment
Since its founding, Ryozeki has cultivated its own master brewers, a tradition that continues to this day.
Within this tradition, Ryozeki uniquely developed "long-term low-temperature fermentation."
This technique was not kept exclusive but was shared with other breweries, contributing to the improvement of sake brewing in Tohoku.
※What is long-term low-temperature fermentation?
Sake is made by the fermentation of yeast.
Higher temperatures lead to more active yeast and rapid fermentation.
Lower temperatures lead to slower yeast activity and gradual fermentation.
Rapid fermentation results in sake with a rough taste.
Slow fermentation results in a fine, delicate taste.
Long-term low-temperature fermentation is a brewing method that utilizes the cold climate of snowy regions to ferment slowly and calmly.

◆Specs
Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice koji (domestic)
Rice used: Akita Sakamai 100%
Rice polishing ratio: 55%
Sake meter value: -2.9
Acidity: 1.6
Alcohol content: 15 degrees
Storage method: Cool, dark place
Manufacturer: Ryozeki Brewery (Akita Prefecture)