[Shanda Junmai Ginjo Unfiltered]

If you are a local sake fan, you should try it at least once.

It is a light and elegant taste while feeling the umami of rice.
A Junmai Ginjo sake that has both richness and delicacy.

○Excerpt from Tenzan Sake Brewery official website
・About water
Clear underground water gushing out from the middle of Mt. The Gion River that flows in front of the sake brewery is a clear stream that collects water from the Tenzan Mountains and is one of the most famous Genji fireflies in Japan.
Shimizu Falls, where this underground water flows, has been selected as one of the top 100 famous waters, and is the "treasure water" that is indispensable for Tenzan Sake Brewery's sake brewing.
This water has no iron and is medium-hard water that contains a lot of minerals such as calcium and magnesium, making it ideal for sake brewing.
・About sake rice
Approximately 90% of the rice used at Tenzan Sake Brewery is grown locally in Saga Prefecture. We mainly use Yamada Nishiki and Saganohana.
The ``Tenzan Sake Rice Cultivation Research Group'' was founded in 1998 with farmers in Saga Prefecture, believing that we must be involved in producing good rice.We grow Yamada Nishiki under contract, and hold study sessions several times a year. Through the meeting, we are working to improve each other's cultivation techniques, which is also useful for traceability, and we are working to produce better quality sake rice.

◆Specs
Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Koji rice, Yamada Nishiki, Kakemai, Saganohana
Rice polishing ratio: 55%
Sake level: +1
Acidity: 1.3
Alcohol content: 16 degrees
Storage method: Avoid direct sunlight and store at low temperature
Manufacturer: Tenzan Sake Brewery (Saga Prefecture)

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