Aramasa涅槃龜 100
ハヤカワ
This junmai-shu is brewed with a so-called low-polishing rate of around 90% for both koji and kake rice, in order to revive the essence of sake from the Edo period. Normally, brewing sake with rice that has been almost completely unpolished is extremely difficult, as it tends to produce a cloying taste. This sake is made with the best of the brewery's ginjo-making techniques, while at the same time expressing the elegance of a modern ginjo. From the 2019 harvest, the rice will be made in wooden vats, embodying a more traditional form. The process of brewing has evolved remarkably, and the future growth potential is unlimited. Fans are encouraged to follow this work.
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