じゅんちょる
Limited Sake
Rice
While there are many rice varieties in Japan, such as Yamada-Nishiki and Omachi, we have gone back to the basics and used all rice produced in Niigata Prefecture.
All of the rice used is "Niigata rice". In particular, the koji rice was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957,
The koji rice, in particular, is "Gohyakumangoku," which was developed by the Niigata Prefectural Agricultural Experiment Station and registered as a variety in 1957.
The taste is clean with a touch of umami.
Water
The brewery uses water from the Yomogihira area, a 15-minute drive from the brewery. In winter, there is a snowfall of up to 5 meters,
The Yomogihira area is the gateway to the Yamakoshi district, where there is abundant spring water from the melting snow. Because the water is soft, fermentation is relatively mild.
The soft water is suitable for making smooth and fine sake.
Sake
Niigata G9 yeast is used. This yeast was developed by the Niigata Brewing Experiment Station and is used exclusively by breweries in Niigata Prefecture.
The base is "Kyokai No. 9 yeast" and has a well-balanced aroma,
It is characterized by a well-balanced aroma and relatively mild acidity.
The fruity top aroma, though subdued, is reminiscent of melon. The juicy sweetness spreads on the palate, and a hint of melon is present.
The juicy sweetness spreads in the mouth, and the subtle acidity and bitterness create a crisp aftertaste.
The freshly pressed sake is not exposed to air as much as possible.
The freshly squeezed sake is "directly pumped" without being exposed to air as much as possible, so you can enjoy a light, slightly carbonated and fresh taste.
Kanji characters of "A", "B", "C", "D" and "E".
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