[Azuma Crane Nori Kimoto making Junmai]

It is a sake that gradually heals the body.

It is a sake that gradually soothes the body.It is a sake that is limited to autumn, and is named after the appearance of ripening from the new buds to the sake, just like rice.

The elegant aged incense and the acidity derived from kimoto-zukuri are exquisitely balanced, and you can feel a slightly thick nuance reminiscent of ripe fruit.
The mouthfeel is very smooth, and it is characterized by the deep flavor and afterglow of aging in the softness that is typical of Totsuru.

It is an interesting taste that harmonizes power and freshness with a sense of gas.

* There is a risk that the stopper may fly after opening.

○ From the Totsuru Sake Brewery official website
Founded in the late Edo period.
In the rich land surrounded by mountains in Taku City, Saga Prefecture, we have been brewing sake that has been loved by the locals for generations. The brewery has been closed since 1989, but since 2009 , the brewery has become a chief brewer himself, and now the family is working hard every day to manage and brew sake.
The water used for sake brewing is subsoil water that flows from the mountains of Taku. Both old and modern tools are used in the brewing process.
While cherishing family ties and sublimating the thoughts of our predecessors, we will continue to make "sake with a face of the maker".

◆ Spec Category: Sake (pure rice sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Omachi Rice polishing ratio: 65%
Sake degree: +1
Acidity: 2.1
Yeast used: K7
Alcohol content: 16 degrees Storage method: Cool and dark place Manufacturer: Totsuru Sake Brewery (Saga Prefecture)