Sogyoku Junmai Ginjo Tamanae 1800ml

蒼玉 純米吟醸 玉苗の全体像
蒼玉 純米吟醸 玉苗のラベル
蒼玉 純米吟醸 玉苗のラベル左側面
蒼玉 純米吟醸 玉苗のラベル右側面
蒼玉 純米吟醸 玉苗の裏ラベル

Sogyoku Junmai Ginjo Tamanae 1800ml

size
Regular price ¥3,465
/
Tax included. Shipping calculated at checkout.

ギフト包装はこちらから
  • From the viewpoint of environmental conservation, we use recycled cardboard for packing materials. (excluding gift wrapping)
  • The product image is the one at the time of shooting. Please refer to the product description column for specifications etc.

[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.

Taste graph of Sotama Junmai Ginjo Tamanae



◆Specifications
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice used: Tamanae from Yamagata Prefecture
Rice polishing ratio: 55 %
Sake meter value: -2
Alcohol content: 15 %
Storage method: Cool and dark place
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.


Recently viewed