あるでば
This sake is like a model of dry sake.
The origin of the brand name "Asamayama" is said to be because Mt. Asama erupted in the year when the brewer returned to the brewery.
Memo
Rice： Koji rice: Yamadanishiki (Hyogo Prefecture), Kake rice: Kyoshinshinko (Gunma Prefecture)
Rice Polishing Ratio：60
Body temperature : 15
Sake Brewer's Memo (taken from the website)
Founded in 1872, this brewery has been brewing sake for more than 140 years in a harsh environment of -10°C in winter.
After graduating from Tokyo University of Agriculture, Takeshi Sakurai, the brewery's head brewer and toji, trained at the Dewazakura Sake Brewery in Yamagata.
After returning to the brewery in 2004, he switched from sake, which had been produced mainly as a souvenir for the local Kusatsu community, to sake with a specific name, and in 2006 launched the "Asamayama" brand.
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