Kudokijozu小川酵母純米大吟醸
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Slightly sparkling, slightly spicy
In 1952, Dr. Chikara Ogawa, a researcher and vice president of Meiri Sake Brewery Co., discovered Ogawa yeast from moromi collected from sake breweries throughout Tohoku. The current brewer, Toshiharu Imai, the fifth generation, received sake brewing instruction from Dr. Ogawa at Meiri Sake Brewery.
Drawn by the vitality and charm of the yeast, Mr. Imai decided to brew with Ogawa yeast, and in 1983, he began claiming to be a brewery that lived together with Ogawa yeast. He learned the characteristics of Ogawa yeast, and from the start of brewing to pressing, it takes 24 to 5 days, checking and building up more than 100 checkpoints. Drawn by the vitality and charm of the yeast, the process of adding modern evolution to sake has been taken over by Toshinori Imai VI, Jr. of the fifth generation.
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