[Suidyoku Junmai Ginjo Kame no O Hitotsubi]

We have a very limited quantity of limited edition sake made using the rare rice variety "Kamenoo" in stock!

This rice was once so famous that it was known as "Omachi in the west" and "Kamenoo in the east," but it became very difficult to cultivate and fell into decline.
Even though it has made a comeback, it is still a precious rice with low production volumes.

This rare "Kame-o" rice is polished to 55%.
This sake is reminiscent of a jewel, with a moist, savory flavor that can only be achieved by pasteurizing it once.

・Excerpt from Ryoseki Sake Brewery's official website
Since its founding, Ryoseki has trained its master brewers 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 the fermentation of 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.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Kamenoo Rice polishing ratio: 55%
Sake Meter Value: +0.5
Alcohol content: 16% Storage method: Cool and dark place Manufacturer: Ryoseki Shuzo (Akita Prefecture)