じゅんちょる
Tasake was launched in 1974.
This year, 2024, marks its 50th anniversary.
The rice is polished up to 50% with "Kojo-nishiki," Aomori Prefecture's first rice suitable for sake brewing,
Yamahai (Aomori Yamahai) brewing method.
50% polished rice to commemorate the 50th anniversary. ＜The quantity is limited! ＞
Yamahai brewing means that no lactic acid is added, and the lactic acid bacteria present in the mother of the sake are able to produce lactic acid on their own.
The lactic acid produced by the lactic acid bacteria present in the sake mother gives the sake its unique aroma and flavor.
Sake with a unique aroma brewed by the lactic acid produced by the lactic acid bacteria in the sake mother.
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