[Ura Setsugekka Junmai Daiginjo, pasteurized once in a bottle]

The secret version of the super popular Ryoseki Sake Brewery is a little different.

The regular Setsugekka Junmai Daiginjo is pasteurized twice before distribution, but this special, once-pasteurized version is shipped in extremely limited quantities exclusively to specialty local sake stores that strictly manage refrigeration.

Elegant aroma and clean taste.
You can taste the elegant sweetness and flavor of the rice, and it leaves a very gentle aftertaste.

・Excerpt from Ryoseki Sake Brewery's official website : Master brewers and their commitment to brewing 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.

◆Specifications Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), rice koji (domestic rice)
Rice used: Akita Sake Komachi Rice polishing ratio: 40%
Sake meter value: -6.2
Acidity: 1.6
Yeast used: Undisclosed Alcohol content: 15% Storage method: Refrigerated Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)