Kudokijozu白ばくれん 超辛口吟醸
kawauso
This is a seasonal limited edition of the very popular super dry Ginjo "Bakuren", which is released every year in early autumn. There are three versions of "Bakuren": red, which is sold all year round, black, which is released as nama-shu around February every year, and this white. The specifications of each version are almost the same, but the major difference is the rice used. White Bakuren uses "Yamadaho" rice from Hyogo Prefecture.
Yamadaho is the mother of Yamada Nishiki, the king of sake rice. Yamada Nishiki was artificially bred at the Hyogo Prefectural Experiment Station in 1923, and was officially named Yamada Nishiki in 1936. Yamada-Nishiki is a sake rice that has its roots in Yamada-Nishiki, which still reigns as the best sake rice after more than 70 years.
Heat treatment conditions: Raw (once-heated), label indicates refrigeration required
Ingredients Rice, Rice malt
Alcohol content: 18 to 19 degrees
Rice: Yamadaho
Rice polishing ratio 55
Yeast used: Ogawa No.10
Sake meter: +15 to +18
Acidity 1.2
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