はるアキ
Shinmasa Shuzo's "Flax Cat White Koji Brewed Junmai Sake Ni 024
This special junmai sake by Shinmasa Shuzo is characterized by its use of white koji for brewing.
In addition to koji for sake, white koji for shochu is used in the brewing process at the same time. This gives it a crisp, strong acidity that is not usually found in sake, and a fresh, elegant taste.
This fresh flavor goes very well as a food sake.
Rice Akita Sake Komachi (produced in Akita Prefecture)
Polishing ratio: Koji rice: 55%, Kake rice: 60-65
Yeast used: Kyokai No. 6
Alcohol content: around 12-15
Sake meter degree -15
Acidity 2.2
Koji used: In addition to the usual yellow koji, white koji for shochu is used.
Brewing vessel Wooden vat
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