[Aotama Junmai Ginjo Tamanae]

Very valuable as it is produced in small quantities!

Ryozeki Sake Brewery's special junmai ginjo has a unique sourness that has been matured and has a very delicate taste.

Enjoy the refreshing flavor slightly chilled.

・Sake rice “Tamanae ( wild sake No. 4 ) ”
In the 1970s , the students of Murayama Agricultural High School ( at that time ) in Yamagata Prefecture crossbred and nurtured "Kinmon Nishiki" and "Yamada Nishiki" to make this rice suitable for sake brewing.

・From the official website of Ryoseki Sake Brewery
The chief brewer and his commitment to craftsmanship
Since its founding, Ryoseki has trained its staff internally, and this tradition continues to this day.
In this tradition, Ryoseki has developed its own ``long-term low-temperature fermentation.''
We have contributed to the improvement of sake brewing in Tohoku by making this technology available not only to our own company but also to each brewery.

* What is long-term low temperature fermentation?
Alcohol is made by fermentation of yeast.
When the temperature is high, the yeast becomes more active, leading to rapid fermentation.
When the temperature is low, yeast activity slows down, resulting in slow fermentation.
If fermentation is rapid, the result will be sake with a harsh taste.
Slow fermentation produces a finer flavor.
Low-temperature, long-term fermentation is a sake brewing process that takes advantage of the cold climate of snowy countries to ferment slowly and quietly.

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