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Memo] From the website
Ash Ash -Suiboku- 2020
Content: 720ml
Rice：Kame-no-o
Rice polishing ratio: 45
Alcohol content: 13% (undiluted)
Brewing vessel：wooden vat
Bottle used: Morning Bell frosted
Common name: "Ash
Kame-no-o" was selected in the Shonai area of Yamagata in the Meiji era (1868-1912), and is renowned as the parent of many rice varieties and sake rice. It is actively cultivated throughout eastern Japan, and was frequently used in our brewery at the time of the birth of Yeast No. 6. It is the genetic ancestor of rice cultivation in eastern Japan and is truly a legendary rice. Ash" is an attempt to maximize the potential of "Kame-no-o" by using various techniques, such as increasing the amount of yeast used to make the yeast. As one of the hardest sake rice varieties in existence, it is a typical slow starter that deepens in flavor with prolonged cold storage.
[Kame-no-o
Year of birth[Year of registration]: 1893
Place of birth [registered prefecture]: Yamagata Prefecture
Average yield: About 5.5 bales/tran
Main cultivation area in Shinsei: Kawabe Wada district, Akita City
Colors
A series of fire-brewed sake rice products designed to give a taste of the unique characteristics of Akita's sake rice.
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