[Kitajima Sanki Amazake Moto Lactic Fermentation Nigori Experimental Brew Batch 2 Pasteurized]

Like a rice smoothie!

Previously, this sake was shipped as an active type with an alcohol content of 7 degrees, but in this batch, the alcohol was fermented to 11 degrees and bottled and shipped as a non-active type.

It has a flavor that utilizes the sweetness of amazake and the soft acidity derived from lactic acid fermentation.
The classical acidity, which makes the sweetness feel clear, is pleasant and makes you want to drink it all up!

※This product has been pasteurized at a low temperature, leaving a small amount of yeast, so it is not active, but there is a risk of re-fermentation if left at room temperature. Please be sure to store it in the refrigerator.

※What is Sanki Amazake Moto?
It is a method of production that is neither Kimoto, Yamahai, nor Sokujo-zukuri.
Rice, water, and koji are saccharified at high temperatures to make amazake, then lactic acid bacteria extracted from a Kimoto-style shubo are added to promote fermentation by the shubo.
It is a shubo production method that was devised in the Meiji era but became a phantom due to its difficulty and laboriousness.
It results in a unique sake with unparalleled complexity.

◆Specs
Category: Sake
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice used: Shiga Prefecture rice
Rice polishing ratio: 65%
Sake Meter Value: -46
Acidity: 6.4
Yeast used: No. 9 yeast
Alcohol content: 11 degrees
Storage method: Refrigeration required
Manufacturer: Kitajima Shuzo (Shiga Prefecture)