[Shinshin Fertility Thanksgiving Junmai Daiginjo Nakadori Unfiltered Sake]

Freshly squeezed Junmai Daiginjo brewed with the traditional Bicchu style technique

An unfiltered Junmai Daiginjo sake that emphasizes freshness and fragrant freshness like new sake.
By using "Akihikari" from Okayama Prefecture, you can fully enjoy the umami of the rice, and the beauty of the creation of the aroma and umami.

Junmai Daiginjo is normally brewed in the harshest of winters, but in the "Hojo Katsusai" Junmai Daiginjo Nouveau (New Sake), freshly harvested new rice is used in October, and the craftsmanship is used to the fullest. We are taking on the challenge of brewing the best sake on November 23rd, when the ban is lifted.

Until 1947, November 23, the day the ban was lifted, was a festival called the Niiname Festival, a harvest festival.
The Niinamesai is a court ritual that is still performed today, and is a ceremony in which the emperor offers five new grains to heaven and earth, and also eats them himself to express gratitude for the year's harvest.

Taste freshly made junmai daiginjo sake on a day to appreciate the new harvest.
I think it will be a valuable opportunity to connect the past, present and future through sake.

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Akihikari from Okayama Prefecture
Rice polishing ratio: 50%
Japanese sake degree: -2.0
Acidity: 1.6
Yeast used: Kyokai No. 901 Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Kamisin Brewery (Okayama Prefecture)