[Suigyoku Junmai Ginjo Kamenoo Hitotsu-hi]

A limited-edition sake made with the rare "Kamenoo" rice, now available in very limited quantities!

This rice was once so famous that it was called "Ohmachi of the West" and "Kamenoo of the East," but its cultivation was very difficult, leading to its decline.
Even after its revival, it remains a valuable rice with low production volume.

This rare "Kamenoo" rice is polished to 55%.
With a single pasteurization, this sake holds a moist umami, reminiscent of a jewel.

・Excerpt from Ryozeki Brewery Official Website
Brewmasters and brewing philosophy
Since its establishment, Ryozeki has cultivated its own brewmasters, a tradition that continues to this day.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
This technique was not kept to ourselves but was disclosed to other breweries, contributing to the improvement of sake brewing in the Tohoku region.

※What is long-term low-temperature fermentation?
Sake is made by the fermentation of yeast.
At high temperatures, yeast activity is vigorous, leading to rapid fermentation.
At low temperatures, yeast activity slows down, leading to slow fermentation.
Rapid fermentation results in sake with a rough taste.
Slow fermentation results in a sake with a refined taste.
Long-term low-temperature fermentation is a brewing method that utilizes the cold climate of snowy regions to ferment slowly and gently.

◆Specs
Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice koji (domestic)
Rice variety: Kamenoo
Rice polishing ratio: 55%
Sake Meter Value: +0.5
Alcohol content: 16%
Storage: Cool, dark place
Producer: Ryozeki Brewery (Akita Prefecture)