[Suigyoku Junmai Ginjo Akita Sake Komachi Unfiltered Raw]

Ryoseki Sake Brewery, the brewer of Hanamura, is releasing a new limited edition sake this season!

All of the rice used is "Akita Sake Komachi," which is suitable for sake brewing, and is polished to 50%.
This is an extremely limited edition sake that is perfect for early summer, with a mellow ginjo aroma and a gentle acidity that is perfectly balanced in line with the image of the emerald.

・Excerpt from Ryoseki Sake Brewery's official website
Since its founding, Ryoseki has trained its master brewers in-house, a tradition that continues to this day.
It is within this tradition that Ryoseki independently developed the "long-term low-temperature fermentation" method.
Rather than keeping this technology to ourselves, we have made it available to other breweries, contributing to the improvement of sake brewing in Tohoku.
*Long-term low-temperature fermentation means that alcohol is produced by the fermentation of yeast.
High temperatures stimulate yeast activity, resulting in rapid fermentation.
Low temperatures slow down the activity of yeast and result in slower fermentation.
If fermentation is too rapid, the resulting sake will have a harsh taste.
Slow fermentation results in a finer flavor.
Low-temperature, long-term fermentation is a method of brewing sake that takes advantage of the cold climate of snowy regions to ferment slowly and quietly.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice koji (domestic)
Rice used: Akita Sake Komachi Rice polishing ratio: 50%
Sake meter value: -8.3
Acidity: 1.7
Alcohol content: 16% Storage method: Refrigerate Manufacturer: Ryoseki Brewery (Akita Prefecture)