Shinshu Kireiひとごこち 純米吟醸
ママさん
Rice polishing ratio: 55
Alcohol content: 15
Rice used: 100% Hitogochiki produced in Nagano Prefecture
This sake is made from rice grown in Ueda City, Nagano Prefecture, and water from the Kitaguni Kaido Yanagi-cho Sugadaira water system.
When we drank the water flowing through the zazah, which is called "Homeisui," near the brewery, it was unbelievably sweet water!
The sake is a strange sake that tastes a little sour when you swallow it, sweetness spreads from the entrance of your throat as you swallow it, and freshness spreads as it passes down your throat.
About "Hitogokochi" Sake Rice
Hitogokochi is a sake rice bred in 1994 by crossing Shiromyo-Nishiki (Shinko Sake No. 437) and Shinko No. 444.
Hitogokochi was created after Miyamanishiki, and is now recognized as a cultivated and encouraged variety, becoming a major sake rice.
Characteristics of Hitogokochi
Hitogokochi is an easier variety for farmers to grow than Miyamanishiki, a sake rice grown in Nagano Prefecture, because it is larger in size, has a more pronounced heart white, is more resistant to cold, and does not easily fall over even when blown by the wind.
The ear emerges a few days later than Miyamanishiki, but the harvest time is about the same.
Its large heart white makes it suitable for sake brewing, as it is easily dissolved in the sake mash (moromi), but its large heart white tends to make it brittle, and Hitogokochi is apparently not suitable for high rice polishing.
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