Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Short-stalked Boat, Junmai, Wooden Oke Brewing R4BY
Wooden bucket brewing requires a lot of time and effort for maintenance and quality control of the sake brewing process!
This sake is brewed in such wooden vats using contract-cultivated, super-soft sake rice called "Short-stalked Watabune (Watabune No. 2)" produced in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiwazukuri" method, which has been handed down since the Edo period, to "nurture lactic acid bacteria that live in the brewery and brew"! This is a junmai sake brewed in the "ikuhashi-zukuri" method!
This is a sake that can only be made with today's "Fukyu-Nishiki".
Some people may get the impression that the aroma is strong like that of sake made in a barrel, but it is not a new barrel, so you can only feel the gentle texture of the sake.
The impression is sharp, crisp, and dry, with a full-bodied calmness and concentrated rice flavor, perhaps due to the wooden vat brewing process!
It is well-balanced with a pleasantly light acidity, and can be enjoyed chilled, at room temperature, or warmed, making it perfect as a mealtime sake.
Rice - Watafune No. 2 from Kasai City
Rice polishing ratio: 60
Sake degree: +9.0 (very dry)
Acidity: ・・・・1.7
Alcohol content: 16%.
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