[Tenhoichi Attack Junmai Daiginjo Hattan Nishiki Raw Sake]

This is the first Junmai Daiginjo “raw attack” in 2020.

In the process of joso, the part called "seme", which comes out after the nakadori part, is bottled.
This blame is said to be the part where the roughness stands out, but because it is highly polished, it has a taste that wraps the volume of pure rice with the fresh ginjo scent of new sake!

・From the back label, Tenhoichi is a warm area from the Seto Inland Sea in the eastern part of Hiroshima Prefecture (Kannabecho, Fukuyama City).
Soft water (ancient water) pumped up from 200m underground is used for sake brewing.

Aiming to make sake that does not interfere with the meal, with the motto of making the most of the food, and valuing the umami, sourness and sharpness that spreads when you put it in your mouth, the koji is made using the original box koji manufacturing method. One grain is carefully brewed.
I would appreciate it if you could feel ′′ happiness ′′ to everyone who can drink it.
Yasuhisa Murakami, fifth generation head

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (produced in Hiroshima Prefecture), rice malt (produced in Hiroshima Prefecture)
Rice used: Hattannishiki 100%
Rice polishing ratio: Koji) 45%, Kake) 50%
Yeast used: No. 9 type Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Tenhoichi (Hiroshima Prefecture)