【Ura-Setsugetsuka 35 Daiginjo Bottled Once-Pasteurized】

An ultra-limited Daiginjo only available from specially selected retailers

The "ura-mono" (bottled once-pasteurized) version of the Junmai Daiginjo Setsugetsuka, which has been a beloved product for many years, is being released as a Daiginjo for this limited time only.
This is an ultra-limited sake that can only be handled by specially selected retailers in Akita Prefecture, Ryozeki Shuzo's local area, and other selected retailers outside the prefecture.

Please enjoy the original taste of Setsugetsuka, made with Yamada Nishiki polished to 35%.

・Excerpt from Ryozeki Shuzo Official Website
Toji and brewing craftsmanship
Since its founding, Ryozeki has cultivated its own toji, and that tradition continues today.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
This technology was not kept to ourselves but was shared with other breweries, contributing to the improvement of sake brewing in Tohoku.
*What is long-term low-temperature fermentation?
Sake is made by the fermentation of yeast.
If the temperature is high, yeast activity becomes vigorous, resulting in rapid fermentation.
If the temperature is low, yeast activity becomes slow, resulting in slow fermentation.
Rapid fermentation produces rough-tasting sake.
Slow fermentation produces sake with a fine, delicate taste.
Low-temperature long-term fermentation is a brewing method that utilizes the cold climate of snowy regions to ferment slowly and gently.

◆Specs
Category: Sake (Daiginjo-shu)
Ingredients: Rice (domestic), rice koji (domestic rice), brewing alcohol
Rice variety: Yamada Nishiki
Rice polishing ratio: 35%
Sake Meter Value (SMV): +1.0
Acidity: 1.4
Alcohol content: 17%
Storage method: Refrigeration required
Producer: Ryozeki Shuzo (Akita Prefecture)