Ryota
Polishing ratio 40% Yamadanishiki
The modern term for Nanashitaru Nijukan is "Shizukusake. It is a costly and extravagant production method, and there was a superstition that sake breweries that produced this type of sake would go bankrupt. Ice aging is another feature of the sake brewing process. The sake is aged at a low temperature of -1 to -3 degrees Celsius for about six months, which allows the sake to mature more slowly than in the normal storage method, resulting in a rounded flavor with no corners. This method is a delicious way to preserve the fresh aroma and flavor of the sake before storage, while at the same time giving it a softness that new sake does not have.
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