Oosakazukimacho（ゴリマッチョ）
くぅ
Gunma's Sake Brewery Gunma's Sake Brewery - Makino Shuzo
Product Description
The eighteenth generation head brewer of the Makino Sake Brewery has brewed this sake with the next generation of sake in mind.
The eighteenth generation of the Makino Sake Brewery brewed this sake with the next generation of Japanese sake in mind.
This season, 2022, is another muscular, gorimacho fire-brewed sake!
This junmai sake is brewed using the old-fashioned Kimoto method, which does not add any cultured yeast.
It takes 14 days to complete the brewing process with the rapid brewing method and about 30 days with the normal nama-moto method.
This nihonmoto took 50 days due to the high amount of nitrous acid produced by our original brewing method.
The strong and deep flavor produced by the tough yeast that has survived the harsh environment of concentrated sugar pressure and nitrous acid, etc., and the unique ripeness of low-polished sake, are all the result of this unique brewing process.
Please enjoy the harmony of the strong and deep flavor produced by the strong yeast that survived the harsh environment of concentrated sugar pressure and nitrous acid, and the matured taste characteristic of low-polished sake. (From the brewer's product description)
Low-polished rice = protein
Additive-free Kimoto (cultured yeast) = wild
We brewed a macho Junmai sake based on the image of "low-polished rice = protein" and "no cultured yeast added".
The body is full of wildness. It is sharp.
The novel and eye-catching label. It is sure to be Instagram-worthy. (From Takahashi Yosyo Shoten's website)
This is a product I bought with a shocking label at Anzai Shoten, which I found on a trip to Kusatsu. It is sweet and yet tremendously juicy. This was a stand alone saké!
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