[Kariho Yamahai Junmai Super Dry]

An ultra-dry sake made by fermenting traditional Yamahaimoto yeast to the limit

It doesn't feel as spicy as a sake meter value of +12 .
Using the traditional Kariho Yamahai brewing method, long-term, low-temperature fermentation over a period of approximately two months concentrates many of the flavors, resulting in a rich, elegant flavor.
It is characterized by a good balance of spiciness and umami, and you can feel its good balance even more when it is served warm.

・About Kariho Sake Brewery
Founded in 1913 in Jinguuji - cho , Akita Prefecture ( now Daisen City ) as a sister brewery of Dewatsuru Sake Brewery .
The biggest feature of this brewery is the traditional six-vessel sake pressing method. Breweries that press all of their sake in these vats are rare nationwide.
The brewing water used is medium-hard water, which is rare in the inland areas of Akita Prefecture.
Kariho's Yamahai brewing process incorporates traditional methods as well as techniques unique to the brewery.
Fermentation takes place over a long period at low temperatures during the coldest months of the year, with the fermentation period for both the yeast starter and mash taking up to two months.
This time and effort produces a delicate sake that is well-balanced with the unique flavor and richness of the Yamahai brewing method.

◆Specifications
Category: Sake ( special pure rice sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice polishing ratio: 60 %
Sake Meter Value: +12
Acidity: 1.9
Alcohol content: 16 %
Storage method: Cool and dark place
Manufacturer: Akita Sake Karihogura ( Akita Prefecture )