[Sotama Junmai Ginjo Tamanae]

It is produced in small quantities and is extremely valuable!

This is a rich and delicious type of Junmai Ginjo sake that has been carefully crafted by Ryoseki Sake Brewery, with a unique, moist, aged acidity and a very delicate flavor.

Enjoy the crisp flavor slightly chilled.

・Sake rice “Tamanae ( wild sake No. 4 ) ”
This rice variety is suitable for sake brewing and was developed in the 1970s by students at Murayama Agricultural High School (as it was then called) in Yamagata Prefecture by crossbreeding "Kinmon Nishiki" and " Yamada Nishiki . "

・From the official website of Ryoseki Sake Brewery
The master brewer and his dedication to brewing
Since its founding, Ryoseki has trained its staff in-house, a tradition that continues to this day.
It is within this tradition that both sides independently developed the "long-term low-temperature fermentation" method.
Rather than keeping this technology to ourselves, we made it available to other breweries, contributing to the improvement of sake brewing in Tohoku.

* Long-term low-temperature fermentation
Alcohol is produced by fermentation with yeast.
High temperatures stimulate yeast activity and result in rapid fermentation.
Low temperatures slow down yeast activity and result in slower fermentation.
If fermentation occurs too quickly, the resulting sake will have a rough taste.
Slow fermentation results in a finer flavor.
Low-temperature, long-term fermentation is a method of sake brewing that takes advantage of the cold climate of snowy regions to ferment slowly and quietly.