【Suigyoku Junmai Daiginjo Kamenoo】

The first Junmai Daiginjo from the Suigyoku brand, exclusive to special retailers!

The "Suigyoku" brand, crafted under the guidance of Mr. Akihito Takagi, is exclusive to special retailers.
Now, as a new Suigyoku product, a Junmai Daiginjo made entirely from the rare "Kamenoo" rice grown in Akita Prefecture has been released.

It boasts the crisp, light flavor unique to Kamenoo, harmoniously balanced with a rich aroma and a sweet-bitter taste.

・Excerpt from Ryozeki Brewery Official Website
Sake Brewing Master and Commitment to Brewing
Since its establishment, Ryozeki has trained its own sake brewing masters, and this tradition continues today.
Within this tradition, Ryozeki independently developed "long-term low-temperature fermentation."
This technique was not kept to ourselves but was shared with other breweries, contributing to the improvement of sake brewing in Tohoku.

※What is long-term low-temperature fermentation?
Sake is produced by the fermentation of yeast.
If the temperature is high, yeast activity becomes vigorous, leading to rapid fermentation.
If the temperature is low, yeast activity slows down, resulting in gradual fermentation.
Rapid fermentation produces sake with a coarse taste.
Slow fermentation results in a fine-textured taste.
Low-temperature long-term fermentation is a brewing method that utilizes the cold climate of snowy regions to ferment slowly and gently.

◆Specs
Category: Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice variety: Kamenoo
Rice polishing ratio: 50%
Sake Meter Value: +0.8
Acidity: 1.5
Alcohol content: 16%
Storage: Refrigeration required
Producer: Ryozeki Brewery (Akita Prefecture)