kanchi
Rice ： 100% Kinmon-Nishiki produced in Nagano Prefecture
Rice polishing ratio : 59
Gokujo" is a unit of sake brewery heirs born in 1984 in Nagano Prefecture. Every year, they brew "59 sake" under a common rule.
The rule is "Kinmon-Nishiki + 59% polished rice ratio.
The theme is "tokin". Just as a "step" in shogi grows into a "tokin" (gold), how has it grown and changed since 2018? Please enjoy each "tokin" 59% brewed sake.
Marusei Shuzo Brewery, which performs the traditional four-stage glutinous rice brewing process, has recreated the three-stage brewing process without the four-stage process.
This gokujo sake has a juicy flavor sensation and a neat taste with the profound umami that is typical of Seimasamune.
It is a pure rice sake with an umami taste that made us sip while strangely convinced that Seimasamune's sake would taste like this without the four-step process.
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