[Shoryu Horai Kimoto Junmai Ginjo Yamada Nishiki 60 - Three Years Aged in Cellar]

Shoryu Horai's classic aged sake!

A special blend based on R1BY.
This elegant Junmai Ginjo sake is delicious chilled, and even better when warmed.

We recommend serving it warmed to about 55 degrees Celsius.
Pair it with yellowtail shabu-shabu quickly cooked in dashi for a exquisite harmony between the spreading umami and the warm sake's flavor.

・Excerpt from the official website of Oya Takashi Shuzo
Since 2008, Oya Takashi Shuzo has switched all the sake brewed in their cellars to "Junmai-shu" (pure rice sake) only, without adding any brewing alcohol, becoming a fully junmai brewery.
Their goal is to brew sake that can be enjoyed daily without pretension and enhances meals even more... To achieve this, they produce "Zanjo Horai" using the sokujo method and "Shoryu Horai" using the kimoto method.
Furthermore, they experiment with new approaches each year by varying the sake rice used, the milling ratio, and the koji production methods.

◆Specs
Category: Japanese Sake (Junmai Ginjo)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice variety used: Yamada Nishiki
Rice polishing ratio: 60%
Sake Meter Value: +11
Acidity: 1.6
Alcohol content: 15 degrees
Storage method: Cool, dark place
Producer: Oya Takashi Shuzo (Kanagawa Prefecture)