Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Namaishi Ikodate Brewing Natsutsubaki
Tomikunishiki" is a test brew and shipped in very small quantities!
This junmai sake is made from "Yamadanishiki" produced in Kasai City, Hyogo Prefecture, and brewed using the "Namo Hashiwokuri" method, which has been handed down since the Edo period (1603-1868), in which lactic acid bacteria that live in the brewery are nurtured and brewed!
In the modern sake brewing process, rice, koji, and other ingredients are generally added in three separate batches during fermentation in a tank, but Natsu-Tsubaki is brewed using the "one-stage brewing" method, in which all ingredients are added at once!
The characteristic of the "one-stage brewing" method is that the concentrated flavor, sweetness, and acidity are emphasized in the sake.
The aroma is fresh and lactic fermentation-like.
It is nigori sake, but since it is fire-aged, it has a light and smooth mouthfeel.
In the mouth, sweetness and acidity are the main characteristics.
The sweetness is full and gentle, the acidity is refreshing, reminiscent of lactic acid beverages, and the low alcohol content (8%) makes it light and easy to drink.
Ingredient rice: ・・・・ Yamadanishiki produced in Kasai City, Hyogo Prefecture
Rice polishing ratio・・・70
Alcohol content・・・8度
Sake meter degree - 68.0 (very sweet)
Acidity: ・・・・・3.0
Limited release of 120 bottles
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