【Shunnoten Tokubetsu Junmai-shu Karakuchi】

The driest type in the brewery's lineup

Made with local Tama-sakae rice polished to 60%.
It has a clean and dry taste with a subtle umami of rice.
It enhances the flavor of food and pairs well with sweet and spicy hot pot dishes in colder seasons.
Best served at room temperature or warmed.

○Excerpt from Man'ya Jozo-ten official website
In Kansei 2 (1790), the first owner, Hachigoro Man'ya, opened a sake brewery at its current location. The sake brand at that time was "Ichiriki Masamune". However, in 1932 (Showa 8), Akiko Yosano, a tanka poet who was a close friend of Junji Nakagomi, the French literature scholar and younger brother of the 6th owner Minoru Nakagomi, visited the brewery. She composed a poem: "Going to Horyuji Temple, the sake of Kai, Shunnoten, is brewed like this." From then on, the brand was renamed "Shunnoten."
The brewing water used is the somewhat hard underground water from Mt. Kushigata, the southernmost tip of the Southern Alps, and the brewery specializes in cold-brewed junmai sake.
Shunnoten's flavor is a slightly dry type with a soft umami accompanied by a faint, elegant acidity.
As its name suggests, its charm lies in its gentle flavor reminiscent of spring in Kai, a mountainous region.

◆Specs
Category: Sake (Tokubetsu Junmai-shu)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: Tama-sakae
Rice polishing ratio: 60%
Alcohol content: 15.5%
Storage method: Cool, dark place
Producer: Man'ya Jozo-ten (Yamanashi Prefecture)