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Product name: Shinmasa Ash Ash Suiboku 2022 Namaoto Wooden Oke Junmai
Sake classification: Japanese sake, junmai-shu
Ingredients: Rice (Akita), Rice Koji (Akita)
Rice type：100% Kame-no-o
Rice Polishing Ratio: 45% for Koji rice, 45% for Kake rice
Alcohol content : 13% (undiluted)
Yeast：Kyokai No.6
Fermentation vessel : Wooden vat (No.42, No.44)
Alias: Ash
Shipping date: May, 2011
Storage method: Refrigerated
Brewer: Shinmasa Shuzo
Produced in: Akita Prefecture
Kame-no-o
A native variety so old that its ancestors cannot be traced.
In the Taisho era (1912-1926), Jinriki, Aikoku, and Kame-no-o were the three best varieties of paddy rice in Japan. Kame-no-o is the hybrid parent of the modern-day superior varieties Sasanishiki, Koshihikari, Hitomebore, Akita Komachi, and others. Since the government has abandoned the management of Kame-no-o's original cultivation, sake breweries that make sake from Kame-no-o and some farmers have been able to sow the seeds themselves.
Quote: https://www.tsugaru-komeya.jp/page/?xid=53
Sake made from precious rice
Rice that we would like to see preserved for future generations.
Everyone should drink it and contribute to maintaining its cultivation.
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