FLAME OF SKULL Junmai Ginjo 720ml-
[ FLAME OF SKULL Junmai Ginjo]
Ryoseki Sake Brewery's recommended hot sake!
Sake brewed with Akita Sake Komachi is refrigerated and stored in bottles. After adjusting the taste, it is aged in a low-temperature warehouse.
It has a wonderful balance of sweetness, sourness, and aged aroma, and can be enjoyed hot in a wide range of temperatures.
・ Excerpt from the official website of Ryoseki Sake Brewery
Toji and craftsmanship
Since its founding, Ryoseki has been nurturing them in-house, and that tradition has been passed down to the present day.
Within this tradition, Ryoseki has developed its own "Long-Term Low-Temperature Fermentation".
We have contributed to the improvement of sake brewing in the Tohoku region by making this technology available to each brewery rather than limiting it to our own company.
* What is long-term low-temperature fermentation?
Sake is made by fermentation of yeast.
If the temperature is high, the activity of the yeast fungi becomes active, resulting in rapid fermentation.
If the temperature is low, the activity of the yeast is slowed down, resulting in slow fermentation.
If the fermentation is too rapid, the sake will have a rough taste.
Fermentation is slow and it has a fine taste.
Low-temperature long-term fermentation is a sake brewing method that uses the cold climate of snow country to ferment slowly and quietly.
Category: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: Akita sake Komachi 100 %
Rice polishing ratio: 55 %
Japanese sake degree: -5.7
Alcohol content: 15 degrees
Storage method: cool and dark place
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )