[Toukaku Junmai Ginjo Black Namasake]

Brewed with black koji, a sake that sake enthusiasts will love

This popular sake was also featured in the magazine " dancyu ," and when it was first released, the brewery's stock sold out immediately.
It has a distinctive rich acidity and flavor.

It's like drinking red wine. We recommend drinking it at around 15 % alcohol.
It goes great with beef steak!

The white koji version, Toukaku Junmai Ginjo Nama White , was also released at the same time.
We also recommend trying them out to see the difference in acidity.

From the official Totsuru Sake Brewery website
The company was founded at the end of the Edo period.
We have been brewing sake loved by locals for generations in the fertile land surrounded by mountains in Taku City, Saga Prefecture. The brewery closed down in 1989, but the owner himself became the chief brewer in 2009 , and now the brewery is run by the whole family, working hard every day to make sake.
The water used for sake brewing is high-quality soft water with a soft, refreshing taste that flows from the underground waters of the mountains of Taku. The brewing process uses both old tools that have been lying dormant in the brewery and modern tools.
We treasure family ties and sublimate the aspirations of our predecessors as we continue to make "sake where you can see the face of the maker."

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Saga no Hana Rice polishing ratio: 55%
Sake meter value: -8
Acidity: 3.0
Alcohol content: 15% Storage method: Refrigerate Manufacturer: Tokaku Sake Brewery (Saga Prefecture)