クリュグ
Sake meter : +2
Acidity: 1.8
Amino acidity: 1.6
Rice used: Yamadanishiki
Rice polishing ratio: 59
Yeast: No. 10 yeast
Alcohol level : 17
Type : Slightly dry
100% Yamadanishiki produced in Shiga Prefecture
Tenbin Shibori (wooden tank)
4BY
Kutsuki, Takashima City, Shiga Prefecture, is a treasure house of nature. This junmai sake is made from 100% Yamada-Nishiki grown under contract in the mountain village of Kutsuki, Takashima City, Shiga Prefecture.
The moromi is fermented slowly over a long period of time and pressed gently in a wooden vat. The sake is then pressed gently in a wooden vat, a process known as "tenbin shibori," which is unique to only a few breweries in the country. All the sake is then bottled in its raw state and stored in an ice-temperature refrigerator.
The inside of the bottle contains a large amount of oriki, which at first glance appears to be nigori (cloudy) sake. It is fresh, full-bodied, delicious, and has a pleasant bitterness that fills the mouth.
As time passes after opening the bottle, the taste gradually changes. It is mellowing. It is a very enjoyable sake to drink over several days.
If you prefer, you can drink only the clear top clear part of the sake, which is also quite good. The best drinking temperature is 5-8℃.
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