こうすけ
The brewery's thoughts are depicted in the sake.
Junmai Ginjo-shu brewed with 100% "Dewa Sanzu," which the brewer himself cultivates in his own rice fields with reduced use of agricultural chemicals.
It has an elegant and refreshing aroma, and when you put it in your mouth, you will taste a thick and powerful flavor with a crisp aftertaste.
It has a cool aroma derived from hard water and a sharpness like being cut by a great sword after the umami that makes you want to chew on it.
Inazou" is also the nickname of the toji, Asanobu, since his junior high school days, and the name of this sake was derived from the fact that they "grew their own rice".
Dishes that go well with this sake: soaked rape blossoms, deep-fried eggplant, kombujime white fish, fried oysters, grilled yellowtail, cooked cod, burdock root tempura, oyster mizore nabe, aqua pazza, margherita, roast chicken, braised sea bream, eel, rosemary chicken, pasta with cherry tomatoes, etc.
<Specifications
Brewer's name: Mitobe Sake Brewery Co.
Prefecture: Yamagata
Capacity: 1800ml
Specific name : Junmai Ginjo
Ingredients : Rice, Rice malt
Rice used: 100% Dewasanbara produced by the company's own farm, Mitobe Inazo
Rice polishing ratio: 60
Sweetness/Saltyness：Light, Umami, Dry
Alcohol content: 16%.
Sake meter: Undisclosed
Acidity: Not disclosed
Heat treatment: Twice heat treatment
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