【Ura Settuka Junmai Daiginjo, pasteurized once in bottle】

The "secret" version from this super popular brewery is truly something special.

While the regular Settuka Junmai Daiginjo is distributed after being pasteurized twice, this special "secret" version, pasteurized only once in the bottle, is shipped in extremely small quantities, exclusively to local sake specialty stores that maintain strict refrigeration.

It boasts an elegant aroma and a clean finish.
You'll experience a refined sweetness and umami from the rice, with a very gentle and lingering aftertaste.

・Excerpt from the Ryozeki Shuzo Official Website
Toji and Brewing Philosophy
Since its founding, Ryozeki has trained its own Toji (master brewers) in-house, a tradition that continues to this day.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
Instead of keeping this technology to itself, it shared it with other breweries, contributing to the improvement of sake brewing in the Tohoku region.
※What is long-term low-temperature fermentation?
Sake is produced by the fermentation of yeast.
At higher temperatures, yeast activity increases, leading to rapid fermentation.
At lower temperatures, yeast activity slows down, resulting in a gradual fermentation.
Rapid fermentation produces sake with a rough taste.
Slow fermentation results in a refined taste.
Long-term low-temperature fermentation is a brewing method that utilizes the cold climate of snowy regions to allow for slow and gentle fermentation.

◆Specs
Category: Japanese Sake(Junmai Daiginjo-shu)
Ingredients: Rice(domestic), Koji rice(domestic rice)
Rice Variety Used: Akita Sakamai
Rice Polishing Ratio:40％
Sake Meter Value:−6.2
Acidity:1.6
Alcohol Content:15%
Storage Method: Requires refrigeration
Producer: Ryozeki Shuzo(Akita Prefecture)