[Ura Setsugetsuka Junmai Daiginjo bottle pasteurization once]

The secret version of the super popular brewery Ryoseki Sake Brewery is a bit different.

Regular Setsugetsuka Junmai Daiginjo is distributed after being pasteurized twice, but it is shipped in very small quantities as a special secret version that is pasteurized once in a bottle only at local sake specialty stores that strictly manage refrigeration.

Elegant aroma and beautiful taste.
You can feel the sweetness and umami of the elegant rice, and it leaves a very gentle aftertaste.

・Excerpt from the Ryoseki Sake Brewery official website Since its founding, Ryoseki has been cultivating it in-house, and the tradition is still inherited.
Within this tradition, Ryoseki has developed its own "Long-Term Low-Temperature Fermentation".
We have contributed to the improvement of sake brewing in the Tohoku region by making this technology available to each brewery rather than limiting it to our own company.
* Long-term low-temperature fermentation Sake is made by fermentation of yeast.
If the temperature is high, the activity of the yeast fungi becomes active, resulting in rapid fermentation.
If the temperature is low, the activity of the yeast is slowed down, resulting in slow fermentation.
If the fermentation is too rapid, the sake will have a rough taste.
Fermentation is slow and it has a fine taste.
Low-temperature long-term fermentation is a sake brewing method that uses the cold climate of snow country to ferment slowly and quietly.

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Akita sake komachi Rice polishing ratio: 40%
Japanese sake degree: -3.7
Acidity: 1.5
Yeast used: Undisclosed Alcohol content: 15 degrees Storage method: Refrigeration required Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)