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Junmai Daiginjyo 150 years in business!
In 1875 (Meiji 8), the company disposed of its rice paddies, fields, and forests and used the proceeds to buy shares in a sake brewery, and the sake brewing business began.
To celebrate the 150th anniversary of the company's founding, two types of Kudoki-Ute were produced: Yamada-Nishiki, the king of sake rice, and Yamadaho, its mother rice, polished to 15%.
The "Yamada-Nishiki" rice is polished to the utmost limit to produce 15% polished rice, and brewed with M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) to produce a superb bottle of sake.
M310 yeast produces a fruity aroma that combines a gorgeous aroma of ethyl caproate reminiscent of green apples with subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. On the other hand, Association No. 10 yeast brings out an elegant ginjo aroma.
Rice used: Yamadanishiki
Rice polishing ratio : 15
Alcohol content : 16.0%.
The winner is the following It is the winner🏆.
Too good 🐴.
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