【Ura Suigyoku Junmai Ginjo Akita Sakemachi Unfiltered Nama】

A super limited "hidden" version handled only by select special retailers

Made entirely with Akita Sakemachi sake rice, polished to 50%.

This Junmai Ginjo Nama Genshu is perfect for early summer, with a rich ginjo aroma true to the Suigyoku image and a slightly dry finish.
Enjoy the contrast in flavor with the "Omote Suigyoku" (front version) that was recently released, "Suigyoku Junmai Ginjo Akita Sakemachi Unfiltered Nama."

・Excerpt from Ryozeki Brewery Official Website
Brewmaster's Dedication to Brewing
Since its founding, Ryozeki has cultivated its own brewmasters in-house, a tradition that continues today.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
This technology was not kept to ourselves 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.
If the temperature is high, yeast activity becomes vigorous, leading to rapid fermentation.
If the temperature is low, yeast activity slows down, leading to slow fermentation.
Rapid fermentation results in sake with a rough taste.
Slow fermentation results in a finely textured taste.
Low-temperature long-term fermentation is a brewing method that utilizes the cold climate of snowy regions to ferment slowly and quietly.

◆Specs
Category: Japanese Sake (Junmai Ginjo)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: Akita Sakemachi
Rice polishing ratio: 50%
Sake Meter Value: +1.3
Acidity: 1.4
Alcohol content: 16 degrees
Storage method: Refrigeration required
Manufacturer: Ryozeki Brewery (Akita Prefecture)