金猫魔
Suganadake Honjozo Nama Genshu "Kanchu no Mizu Jikomi
Nama-gara-shu is brewed using Dopara-shimizu water for 25 days, and then the original sake is squeezed while still fresh.
The taste is smooth and clean, and the flavor of the rice spreads. It is a little sweet on the tongue.
It is high in alcohol content and has a rich flavor, but it is easy to drink.
It has a taste that oozes.
On the rocks, it's crisp and refreshing.
This year, due to the influence of Corona and heavy snowfall, it seems that the water fetching climb by the public could not be done, but I want to participate in the next by all means.
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Ingredients: Rice (domestic), Rice malt (domestic), Brewing alcohol
Raw Rice: Gohyakumangoku
Rice polishing ratio: 60%.
Alcohol content: Between 18 and 19 degrees
Sake degree: +5.0
Acidity:
Chilled, on the rocks
"Kanku no mizukumi
It is the 9th day after the beginning of the cold season. This is the ninth day after the onset of the cold season, and we draw fresh water from the "Dopara Shimizu" spring located in the middle of Suganadake, which is covered with snow.
The fresh water drawn from this spring is used as brewing water for the cold brewing of "Kiyosake Suganadake".
The reason why the water is drawn on the ninth day after the onset of the cold season (Kan-kyu) is because, according to old legends, "if you draw water on this day, it will not spoil" and "this is the clearest day of the year".
720ml 1,628yen
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★★★★☆
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