[Chokaisan Junmai Daiginjo]

Our recommended Junmai Daiginjo has won gold medals in various competitions.

Kamidateka is sweet and gorgeous.
Well-balanced, soft and urban style.
Although the aftertaste is not very long, it is a Junmai Daiginjo sake that you can drink as much as you want.
The flower yeast "ND-4" collected from dianthus flowers is polished to 50% using Miyama Nishiki cultivated by the Tenju Sake Rice Study Group.

This Junmai Daiginjo has a rich aroma and juicy acidity that complements your dishes.
Winner of the “Gold Award” in the Premium Daiginjo category at the Delicious Sake in Wine Glass Award!

・Award history
2021 Won the highest gold award at the Delicious Sake Award for Wine Glasses
2020 International Salmon Challenge Bronze Award

○Excerpt from Tenju Sake Brewery's official website At an altitude of 2230m, Mt. Chokai, Akita's pride, is a treasure trove of delicate nature.
The pure water produced by the eternal snow of Mt. Chokai becomes underground water and gushes out, and Tenju no Sake is produced for the first time.
We have poured our heart and soul into rice cultivation, aiming to produce the highest quality locally produced sake.
Tenju's raw materials, ``Sake Komachi'' and ``Miyama Nishiki,'' are all cultivated by Tenju sake rice researchers.
The Tenju Sake Rice Study Group was established in 1981 with the aim of ``ensuring that the sake rice we use in-house is locally sourced.''
The brewery boasts a history of more than 20 years, with the cooperation of local farmers as well as brewers.
In addition, we are working on cultivation without pesticides and continue to produce better quality sake rice.

◆Specification Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Miyama Nishiki Rice polishing ratio: 50%
Sake level: +1
Acidity: 1.3
Yeast used: ND-4 (Nadeshiko yeast Tokyo University of Agriculture Tankjo isolate)
Alcohol content: 15 degrees Storage method: Cool and dark place Manufacturer: Tenju Sake Brewery (Akita Prefecture)