[Ura Setsugekka Junmai Daiginjo, pasteurized once in a bottle ]

The secret version of this super popular brewery is something else after all

Regular Setsugekka Junmai Daiginjo is pasteurized twice and is sold in stores, but this special secret version, pasteurized once in the bottle, is shipped in extremely limited quantities exclusively to local sake specialty stores that operate strict refrigeration management.

Elegant aroma and clean taste.
You can taste the refined sweetness and umami of the rice, which exudes class, and it leaves a very gentle aftertaste.

・Excerpt from Ryoseki Sake Brewery's official website
The master brewer and his dedication to brewing
Since its founding, Ryoseki has trained its staff 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 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.

◆Specifications
Category: Sake ( Junmai Daiginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: Yamada Nishiki, Akita Sake Komachi
Rice polishing ratio: 40 %
Sake meter value: -2.7
Acidity: 1.4
Alcohol content: 15 %
Storage method: Refrigerate
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )