[ FLAME OF SKULL Junmai Ginjo]

Recommended to be served warm by Ryoseki Sake Brewery, brewers of the ever-popular Kurahanamura !

The sake brewed with Akita Sake Komachi is stored in refrigerated bottles, and after the flavor is adjusted, it is aged in a low-temperature warehouse.
This is an excellent product with a wonderful balance of sweetness, acidity, and aged aroma, and can be enjoyed at a wide range of temperatures.

・Excerpt from Ryoseki Sake Brewery's official website
The master brewer and his dedication to brewing
Since its founding, Ryoseki has trained its staff in-house, a tradition that continues to this day.
It is within this tradition that both sides independently developed the "long-term low-temperature fermentation" method.
Rather than keeping this technology to ourselves, we made it available to other breweries, contributing to the improvement of sake brewing in Tohoku.
* Long-term low-temperature fermentation
Alcohol is produced by fermentation of yeast.
High temperatures stimulate yeast activity and result in rapid fermentation.
Low temperatures slow down yeast activity and result in slower fermentation.
If fermentation occurs too quickly, the resulting sake will have a rough taste.
Slow fermentation results in a finer flavor.
Low-temperature, long-term fermentation is a method of sake brewing that takes advantage of the cold climate of snowy regions to ferment slowly and quietly.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: 100% Akita Sake Komachi
Rice polishing ratio: 55%
Sake meter value: -2.9
Acidity: 1.6
Alcohol content: 15% Storage method: Cool and dark place Manufacturer: Ryoseki Shuzo (Akita Prefecture)