[Totsuru Junmaishu SpringSun ]

It's like a spring breeze...

It has a lychee-like fruity aroma and a fresh, refreshing acidity, with a clean aftertaste.

The " Shunyo " that they use has a low amount of water-soluble, easily digestible proteins that can be digested by koji and yeast, which is said to enable the production of light, refreshing sake with a reduced amount of amino acids that cause unpleasant flavors.

The label is an abstract painting created by the artist Haruki Kitajima, who has a connection to Taku, inspired by the spring sun.

・About Shunyo
Shunyo is known as low-protein rice and low-glutelin rice, and while its total protein content and other ingredients are equivalent to those of regular rice, it is characterized by a low content of easily digestible protein (glutelin), which is easily absorbed by the body, and a high content of indigestible protein (prolamin), which is difficult to absorb by the body.
It was named "Shunyo" with the hope that people will be able to welcome the spring in good health and with a bright heart.

◆Specification Category: Sake (Junmai sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Shunyo Rice polishing ratio: 65%
Sake meter value: -5
Acidity: 1.9
Yeast used: F401 (Saga yeast)
Alcohol content: 15% Storage method: Cool and dark place Manufacturer: Tokaku Sake Brewery (Saga Prefecture)