[Kame no Umi Junmai Daiginjo Kinmon Nishiki Terroir Gorobei]

Junmai Daiginjo brewed using reduced pesticide cultivation and the best sake rice

The rice used is Kinmon Nishiki, which is grown under contract with reduced pesticide use in the brand rice producing area "Gorobei Shinden" in Saku City, Nagano Prefecture, which is Tsuchiya Sake Brewery's hometown.

It has an aroma reminiscent of apple compote, a refined sweetness, and a slight bitterness in the aftertaste.
This Junmai Daiginjo sake has a very well-balanced quality and a moderate level of complex umami flavor.

This bottle combines the passion of Tsuchiya Sake Brewery, which was the first in Nagano Prefecture to commercially produce ginjo sake, and their belief in the potential of Kinmon Nishiki.

About Tsuchiya Sake Brewery Founded in 1900. The name of the sake comes from the phrase "Kame no Umi" (turtle, long life, sea), which means "truly auspicious," and was chosen with the hope that it would be served at joyous banquets.
Using underground water from the Chikuma River and sake rice from Sakudaira, we continue to brew mellow local sake in our historic wooden storehouse.

◆Specification Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Kinmon Nishiki Rice polishing ratio: 49%
Alcohol content: 15% Storage method: Cool and dark place Manufacturer: Tsuchiya Sake Brewery (Nagano Prefecture)