[Toukaku Junmai Ginjo Nama MOVIN' ]

It is a vibrant drink that is bottled immediately after pressing.

This freshly pressed sake was named MOVIN', with the connotations of "acting positively as a brewery" and "a dynamic taste."
The rice used is Oyama Nishiki from Toyama Prefecture, polished to 50 %.
This is the first sake release since the new koji room and press were installed.

A slightly sweet aroma like fresh mixed juice.
When you put it in your mouth, you can feel the popping sensation, the subtle fizz, the elegant and light flavor, and the gentle sweetness.

From the official Totsuru Sake Brewery website
The company was founded at the end of the Edo period.
We have been brewing sake loved by locals for generations in the fertile land surrounded by mountains in Taku City, Saga Prefecture. The brewery closed down in 1989, but the owner himself became the chief brewer in 2009 , and now the brewery is run by the whole family, working hard every day to make sake.
The water used for sake brewing is high-quality soft water with a soft, refreshing taste that flows from the underground waters of the mountains of Taku. The brewing process uses both old tools that have been lying dormant in the brewery and modern tools.
We treasure family ties and sublimate the aspirations of our predecessors as we continue to make "sake where you can see the face of the maker."


◆Specifications
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice used: Oyama Nishiki
Rice polishing ratio: 50 %
Sake Meter Value: +2.0
Acidity: 1.6
Yeast used: K1001
Alcohol content: 16 %
Storage method: Refrigerate
Manufacturer: Tokaku Sake Brewery ( Saga Prefecture )

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