[Ryozeki Ura Setsugekka Junmai Daiginjo, bottle pasteurized once ]

The behind-the-scenes version of the super popular brewery is definitely a little different.

Normally, Setsugekka Junmai Daiginjo is distributed after being pasteurized twice, but a very small quantity is shipped as a special secret version that is pasteurized once in the bottle, only to local sake specialty stores that strictly manage refrigeration .

An elegant aroma and a beautiful taste.
You can feel the sweetness and flavor of the elegant rice, and it leaves a very gentle aftertaste.

・Excerpt from Ryoseki Sake Brewery official website
The chief brewer and his commitment to craftsmanship
Since its founding, Ryoseki has trained its staff internally, and this tradition continues to this day.
In this tradition, Ryoseki has developed its own ``long-term low-temperature fermentation.''
We have contributed to the improvement of sake brewing in Tohoku by making this technology available not only to our own company but also to each brewery.
* What is long-term low temperature fermentation?
Alcohol is made by fermentation of yeast.
When the temperature is high, the yeast becomes more active, leading to rapid fermentation.
When the temperature is low, yeast activity slows down, resulting in slow fermentation.
If fermentation is rapid, the result will be sake with a harsh taste.
Slow fermentation produces a finer flavor.
Low-temperature, long-term fermentation is a sake brewing process that takes advantage of the cold climate of snowy countries to ferment slowly and quietly.

◆Specs
Category: Sake ( Junmai Daiginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice used: Yamada Nishiki, Akita Sake Komachi
Rice polishing ratio: 40 %
Sake level: −2.7
Acidity: 1.4
Alcohol content: 15 %
Storage method: Requires refrigeration
Manufacturer: Ryoseki Sake Brewery ( Akita Prefecture )