[Aodama Junmai Ginjo Dewa Sansan]

Limited quantity sake made under the guidance of Mr. Akito Takagi

The taste is refreshing and sweet. The moist taste spreads in your mouth.
This Junmai Ginjo is a mellow and delicious type that has an elegant acidity that tightens the whole thing.
Serve slightly chilled.

・Sake rice “Dewa Sansan”
This is Yamagata Prefecture's original sake rice, created in 1995 by crossing Miyama Nishiki with Hanafubuki, which has its roots in Yamada Nishiki . It goes well with Yamagata Prefecture's original yeast "Yamagata Yeast" and is cultivated only in Yamagata Prefecture. Sake made from Dewa Sansan tends to have a sharp and elegant taste.

・Excerpt from Ryoseki Sake Brewery official website
The chief brewer and his commitment to 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.

◆Specs
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , Rice malt ( domestic )
Rice used: Dewa Sansan from Yamagata Prefecture
Rice polishing ratio: 55 %
Sake level: −2.5
Alcohol content: 16 %
Storage method: cool and dark place
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )