[Suidyoku Special Junmai 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!

All of the rice used is "Akita Sake Komachi," which is ideal for sake brewing.
This is an ultra-limited edition sake that is perfect for early summer, with a well-balanced combination of the soft flavor and light acidity that are unique to Sake Komachi.

・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 (special pure rice sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Akita Sake Komachi Rice polishing ratio: Koji) 55%, Kake) 59%
Sake meter value: -5.3
Acidity: 1.7
Alcohol content: 16% Storage method: Refrigerate Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)