[Emerald Tokubetsu Junmai Sake Unfiltered Raw ]

Limited version that is more attractive when raw

Made with high-quality rice from Akita Prefecture, this junmai sake has a fruity aroma and umami that shines like an emerald.

It has a light mouthfeel, a moist and gentle sweetness, an elegant flavor, and the freshness of unpasteurized sake.
It is a slightly sweet sake, but the overall balance is good and you can drink it.

・ Excerpt from the official website of Ryoseki Sake Brewery
Toji and craftsmanship
Since its founding, Ryoseki has been nurturing them in-house, and that tradition has been passed down to the present day.
Within this tradition, Ryoseki has developed its own "Long-Term Low-Temperature Fermentation".
We have contributed to the improvement of sake brewing in the Tohoku region by making this technology available to each brewery rather than limiting it to our own company.
* What is long-term low-temperature fermentation?
Sake is made by fermentation of yeast.
If the temperature is high, the activity of the yeast fungi becomes active, resulting in rapid fermentation.
If the temperature is low, the activity of the yeast is slowed down, resulting in slow fermentation.
If the fermentation is too rapid, the sake will have a rough taste.
Fermentation is slow and it has a fine taste.
Low-temperature long-term fermentation is a sake brewing method that uses the cold climate of snow country to ferment slowly and quietly.

◆ Spec category: Sake (special pure rice sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Rice from Akita Prefecture Rice polishing ratio: Koji) 55%, Kake) 59%
Japanese sake degree: -3.1
Acidity: 1.4
Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)