[ FLAME OF SKULL Junmai Ginjo]

Recommended sake from Ryoseki Sake Brewery, which brews the extremely popular Kura Hanamura!

The sake brewed at Akita Sake Komachi is stored in refrigerated bottles, and after adjusting the taste, it is aged in a low-temperature warehouse.
It is a masterpiece with a wonderful balance of sweetness, sourness, and aged aroma that can be enjoyed warmed over a wide range of temperatures.

・Excerpt from Ryoseki Sake Brewery official website
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.

◆Spec Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Akita Sake Komachi
Rice polishing ratio: 55%
Sake level: -2.9
Acidity: 1.6
Alcohol content: 15 degrees Storage method: Cool and dark place Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)