[Aizu Ryugasawa Harvest Thanksgiving Junmai Daiginjo Lightly cloudy undiluted sake]

Freshly squeezed pure rice daiginjo with a refreshing and clear mouthfeel.

This new sake is brewed from the deep underground water of Bandai, one of the 100 best waters in Japan, and the rice "Yume no Kaori" developed by Fukushima Prefecture.
You can feel the clear sweetness in the elegant rising incense reminiscent of melon.
It is an unfiltered lightly cloudy unprocessed whiskey with a freshness that is unique to new sake and the dregs that provide an exquisite accent.

The luxury of being the first to taste the crisp freshness of Junmai Daiginjo "Nouveau". Sake to celebrate a bountiful harvest of five grains and a bountiful harvest of sake.

Junmai Daiginjo is normally brewed in the harshest of winters, but in the "Hojo Katsusai" Junmai Daiginjo Nouveau (New Sake), freshly harvested new rice is used in October, and the craftsmanship is used to the fullest. We are taking on the challenge of brewing the best sake on November 23rd, when the ban is lifted.

Until 1947, November 23, the day the ban was lifted, was a festival called the Niiname Festival, a harvest festival.
The Niinamesai is a court ritual that is still performed today, and is a ceremony in which the emperor offers five new grains to heaven and earth, and also eats them himself to express gratitude for the year's harvest.

Taste freshly made junmai daiginjo sake on a day to appreciate the new harvest.
I think it will be a valuable opportunity to connect the past, present and future through sake.


◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: 100% Yumenoka from Fukushima Prefecture
Rice polishing ratio: 50%
Japanese sake degree: -1.0
Acidity: 1.5
Yeast used: Utsukushima Hikari yeast Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Eikawa Sake Brewery (Fukushima Prefecture)