SpringSugerunfiltered sake (unfiltered)
Rice: Yamadanishiki
Rice polishing ratio 65
Sake degree +3
Yeast: Yamagata yeast
Acidity 1.2
Alcohol 15-16 degrees Celsius
Masanobu Shindo, the brewer and toji of Gazanryu, grows his own rice in his own rice field in front of the brewery, and uses it to determine the quality of the rice for sake brewing in order to express the meaning of "sake" and "local sake" that is often forgotten in recent years. Gazanryu" is a brand of "integrated brewing" in which the sake is shipped in its best condition after it has been vattered.
The brewery's toji, Mr. Shindo, checks the quality of the sake in storage, and periodically releases a new sake that he thinks is the best! The brewery's toji, Mr. Shindo, checks how well the sake is in storage, and releases a new sake on an irregular basis. The much talked about "Ura-Gasanryu" is brewed with rice such as "Yamadanishiki," "Miyamanishiki," and "Dewanosato" and sold in limited quantities.
It tastes sweeter when drunk cold or at room temperature than when drunk very cold.
It has a very gorgeous taste.
The bottle is also cool.
It is refreshing and goes well with meals.
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