K1wader
Sake from an agriculture-industry-industry collaboration effort to build the "Maesawa Brand
Unrefiltered unpasteurized sake jointly developed in 2014 by precision equipment manufacturer Dejiizu, sake brewer Iwate Meizo, and Maesawa Beef Ogata.
The sake has a slightly sweet taste, but is exquisitely made to be drunk neatly, and the fragrance that spreads on the palate is rich and expansive, reminiscent of cherry blossoms in full bloom.
The sake rice is "Ginginga," Iwate Prefecture's preferred rice for sake brewing. The rice is grown in Maesawa by a local manufacturing company, Degias, using composted soil and the duck farming method. The koji mold is "Reimei Hiraizumi" and the yeast is "Yuko no Moui," which is popular for producing highly aromatic sake. The koji and yeast are both from Iwate Prefecture, and the water used for brewing is also from Maesawa.
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