[Takasago mountain waste Junmai Ginjo Yamada Nishiki]

2020 International Wine Challenge Gold Award Winner!

The sweet fruit aroma and Shizuoka yeast give it a soft taste that updates the image of Yamahai, which has a strong sour taste and a bit of a habit.
This Junmai Ginjo sake is good cold, and even better warmed.

・Excerpt from Fuji Takasago Sake Brewing official website
Our brewery is located just west of Fujinomiya Sengen Taisha, which is the head shrine of the entire country. The origin of our brewery is said to have been founded by Masakichi Yamanaka in Hino-cho, Gamo-gun, Shiga Prefecture around 1820 (Bunsei era), and it was in 1831 that he set up a sake brewery in its current location and began brewing sake . I heard that he was born in the 20th grade of Tenpo .
The brewery is characterized by a sake quality that is gentler and a little sweeter than the Fuji water (soft water) used for brewing, and by generations of Noto chief brewers who have used methods such as ``Yamahai Shikomi'' and ``Saishikomi.'' The overall construction is about 2,500 koku (approximately 250,000 rice grains per sho bottle ), and the main raw material rice is 1/3 of Yamada Nishiki from Hyogo Prefecture, Miyama Nishiki from Kitanagano, and Gohyakumangoku from Hokuriku. . Approximately 75 % of the works, including the selected ones, have specific names.

◆Specs
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice used: 100 % Yamada Nishiki
Rice polishing ratio: 55 %
Sake level: -3
Yeast used: Shizuoka yeast
Alcohol content: 15 %
Storage method: cool and dark place
Manufacturer: Fuji Takasago Sake Brewery ( Shizuoka Prefecture )