[Totsuru Junmai Ginjo Black Namazake]

A sake made with black koji that will delight sake enthusiasts

It was featured in the magazine `` dancyu '' and was so popular that the stock of the brewery sold out immediately when it was first released.
It is characterized by its rich acidity and flavor.

The image is red wine. We recommend drinking it at around 15 degrees.
It goes great with beef steak!

A white koji version of Totsuru Junmai Ginjo White was also released at the same time.
We also recommend comparing drinks so you can enjoy the difference in acidity.

○ From Totsuru Sake Brewery official website
Founded in the late Edo period.
In the rich area surrounded by mountains in Taku City, Saga Prefecture, we have been producing sake that is loved by the locals for generations. The brewery closed down in 1989, but in 2009 , the brewer himself became the chief brewer, and now his family is running the business and working hard every day to make sake.
The water used for sake brewing is high-quality soft water that flows from the mountains of Taku and has a soft and refreshing taste. For the preparation process, we use both old tools that were hidden in the storehouse and modern tools.
By valuing family ties and sublimating the thoughts of our predecessors, we will continue to create ``sake that shows the face of its creator.''

◆Spec Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Saganohana Rice polishing ratio: 55%
Sake level: -8
Acidity: 3.0
Alcohol content: 15 degrees Storage method: Refrigeration required Manufacturer: Tokatsu Sake Brewery (Saga Prefecture)