[Suidyoku Junmai Ginjo Akita Sake Komachi Unfiltered Raw]

Ryoseki Sake Brewery, the brewer of Hanamura, has released a new sake brewed for this season that is available for limited distribution!

The entire amount of "Akita Sake Komachi", a rice suitable for sake brewing, is polished to 50%.
This is an extremely limited edition sake that is perfect for early summer, with a balanced combination of rich ginjo aroma and mild acidity, just like the image of Suidama.

・Excerpt from Ryoseki Sake Brewery's official website
Since its founding, Ryoseki has trained its master brewers in-house, a tradition that continues to this day.
It is within this tradition that both sides independently developed the "long-term low-temperature fermentation" method.
Rather than keeping this technology to ourselves, we made it available to other breweries, contributing to the improvement of sake brewing in Tohoku.
*Long-term low-temperature fermentation: Alcohol is produced by the fermentation of yeast.
High temperatures stimulate yeast activity and result in rapid fermentation.
Low temperatures slow down yeast activity and result in slower fermentation.
If fermentation occurs too quickly, the resulting sake will have a rough taste.
Slow fermentation results in a finer flavor.
Low-temperature, long-term fermentation is a method of sake brewing that takes advantage of the cold climate of snowy regions to ferment slowly and quietly.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Akita Sake Komachi Rice polishing ratio: 50%
Sake meter value: -8.3
Acidity: 1.7
Alcohol content: 16% Storage method: Refrigerate Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)