[Kamikigen Junmai Ginjo Tajima Powerful 60 ]

Dry junmai ginjo made with rare rice "strong"

Hyogo Prefecture's strong rice is polished to 60 % and aged in the bottle.
A pure rice ginjo with a powerful strength, a wide range of pressure, and a sharp taste.
Warm sake is also recommended.

・Rice suitable for sake brewing "strong"
The grains are large, and like Yamada Nishiki and Omachi, it has a linear heart that is suitable for brewing ginjo sake.
"Gouriki", which was selected from Tottori's native species in the 30s of the Meiji era, is tall and difficult to grow, so cultivation ceased once in 1955 .
After that, in 1986 , with the efforts of those involved, the original strain was revived from a handful of original strains preserved at the Faculty of Agriculture, Tottori University, in order to make a local sake that can only be found in Tottori .

◆Spec
Category: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: Hyogo Tajima Strong
Rice polishing ratio: 60 %
Sake degree: +7
Acidity: 1.7
Yeast used: In-house yeast
Alcohol content: 16 degrees
Storage method: cool and dark place
Manufacturer: Sakata Sake Brewery ( Yamagata Prefecture )