山廃純米
This is the first long-term aged sake since Daruma. It is compared with Daruma Masamune which is the same aged old sake. (The 3rd photo/left is Shozen, right is Daruma Masamune) Daruma is less acidic and milder, while Shozen is more like a Scotch single malt, Glenfiddich 12 years old. And the specs are
Rice used = Toyonishiki (domestic)
Rice Polishing Ratio=Koji Rice: 60:50 Kake Rice: 80:50
Sake degree = -11
Acidity=3.4
Amino acidity=1.9
Glucose concentration=2.6
The age of maturation is about three years or more
(All information except for the age of aging is from the Miyagi Sake Brewers Association website, only the age of aging is from the Sake Marumi website)
This is definitely more Shozen than Daruma in my opinion. It is served with spicy pickled tuna.
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