[Kitajima Acid-Based Lactic Acid Fermented Nigori Sake, Test Brewing, Preparation No. 2, Pasteurization]

It's like a rice smoothie!

Until now, the alcohol content has been kept to 7% and the product has been shipped as an activated type, but this time the alcohol content has been fully fermented up to 11%, and the product is bottled and shipped as an inactivated type.

The flavor makes the most of the sweetness of amazake and the soft acidity that comes from lactic acid fermentation.
The classic acidity brings out the clear sweetness and is so pleasant you'll want to drink it all in one gulp!

*This product has been pasteurized at a low temperature, leaving a small amount of yeast remaining. Although the yeast is not active, there is a risk of re-fermentation if left at room temperature. Please be sure to store it refrigerated.

*Sanki Amazakemoto is a method that is neither Kimoto nor Yamahai, nor quick brewing.
Rice, water, and koji are saccharified at high temperatures to produce amazake, and lactic acid bacteria extracted from the starter yeast used in the kimoto brewing process are added to promote fermentation by the starter yeast.
This method of making yeast starter was invented during the Meiji period, but it fell into disuse due to its difficulty and time-consuming nature.
The result is a unique sake with a unique and complex flavor.

◆Specifications Category: Sake Ingredients: Rice (domestic), rice koji (domestic rice)
Rice used: Shiga Prefecture rice Polishing ratio: 65%
Sake meter value: -46
Acidity: 6.4
Yeast used: No. 9 yeast Alcohol content: 11% Storage method: Refrigerate Manufacturer: Kitajima Sake Brewery (Shiga Prefecture)