[Jadeite Junmai Ginjo Yamada Nishiki]

Limited edition sake made with Yamada Nishiki from Yuzawa City, Akita Prefecture, the hometown of Kura!

With its gentle aroma and moist taste when you put it in your mouth, it is a sake that makes you feel like a jewel.
A limited-edition junmai ginjo sake brewed with Yamada Nishiki, a farmer in the Yamada area of ​​Yuzawa City, Akita Prefecture, which is grown in the cold region.

・ Excerpt from the official website of Ryoseki Sake Brewery
Toji and craftsmanship
Since its founding, Ryoseki has been nurturing them in-house, and that tradition has been passed down to the present day.
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.
* What is 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: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: 100 % Yamada Nishiki from Akita Prefecture
Rice polishing ratio: 50 %
Sake degree: +1.7
Acidity: 1.4
Alcohol content: 16 degrees
Storage method: Keep refrigerated
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )