【Suigyoku Junmai Daiginjo Yamada Nishiki】

A limited-edition Junmai Daiginjo from Ryo Seki Shuzo, brewers of Hanamura, is now available!

This limited-edition Junmai Daiginjo sake is brewed using Yamada Nishiki rice grown by farmers in the Yamada district of Yuzawa City, Akita Prefecture, the brewery's local area, who intentionally challenged themselves to cultivate it in a cold climate.

It is a limited-edition Junmai Daiginjo with a rich ginjo aroma and the abundant umami unique to Yamada Nishiki, harmoniously balanced. Please enjoy it moderately chilled.

・Excerpt from Ryozeki Shuzo Official Website
Toji's dedication to brewing
Since its establishment, Ryozeki has been training its own toji, and this tradition continues today.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
This technique 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 becomes slow, leading to slow fermentation.
Rapid fermentation results in sake with a rough taste.
Slow fermentation results in a fine-textured taste.
Low-temperature long-term fermentation is a brewing method that utilizes the cold climate of snowy regions to allow for slow and quiet fermentation.

◆Specs
Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice used: 100% Akita Prefecture Yamada Nishiki
Rice polishing ratio: 45%
Sake Meter Value: -6.3
Acidity: 1.6
Alcohol content: 16%
Storage: Refrigeration required
Manufacturer: Ryozeki Shuzo (Akita Prefecture)