[Jidama Junmai Ginjo]

Limited edition sake made under the guidance of Mr. Kento Takagi!

We use high-quality rice from Akita Prefecture that has been polished to the same level as Daiginjo, and we are particular about creating a clear aroma and rich flavor, as well as a smooth and moderate aftertaste.
As the name suggests, it is a jewel-like liquor with a delicate aroma and moist taste.

・From the official website of Ryoseki Sake Brewery
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.

◆Specs
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , Rice malt ( domestic )
Rice used: Rice from Akita Prefecture
Rice polishing ratio: 50 %
Sake level: -6
Alcohol content: 15 %
Storage method: cool and dark place
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )

• SmaSurf Quick Search