[Suigyoku Junmai Daiginjo Kame no O]

The first Junmai Daiginjo from the Suigyoku brand, available exclusively at authorized dealers!

"Suigyoku" is a brand exclusive to authorized dealers, created under the guidance of Takagi Akinori.
This time, Suigyoku has released a new product: a Junmai Daiginjo made entirely from the rare rice variety "Kamenoo" grown in Akita Prefecture.

Kame no O has a clean, refreshing taste that is unique to the sake, with a mellow aroma and a well-balanced sweet and bitter flavor.

・Excerpt from Ryoseki Sake Brewery's official website
Since its founding, Ryoseki has trained its master brewers in-house, a tradition that continues to this day.
It is within this tradition that Ryoseki independently developed the "long-term low-temperature fermentation" method.
Rather than keeping this technology to ourselves, we have made it available to other breweries, contributing to the improvement of sake brewing in Tohoku.

*Long-term low-temperature fermentation means that alcohol is produced by the fermentation of yeast.
High temperatures stimulate yeast activity, resulting in rapid fermentation.
Low temperatures slow down the activity of yeast and result in slower fermentation.
If fermentation is too rapid, the resulting sake will have a harsh taste.
Slow fermentation results in a finer flavor.
Low-temperature, long-term fermentation is a method of brewing sake that takes advantage of the cold climate of snowy regions to ferment slowly and quietly.

◆Specifications Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), rice koji (domestic)
Rice used: Kamenoo Rice polishing ratio: 50%
Sake meter value: +0.8
Acidity: 1.5
Alcohol content: 16% Storage method: Refrigerate Manufacturer: Ryoseki Brewery (Akita Prefecture)