みきっき
2022 Limited Edition 30% polished Yamadanishiki Kasumi Honnen Junmai Daiginjo
The "Arashigo-Oshikiri Merger". The resulting sake, which drips down from the bag filled with the original sake must, is called by three different names depending on the stage of pressing.
◎Arahashiri
The first sake that naturally seeps out at the beginning of the pressing of the unrefined sake is called "Arabashiri. It is characterized by its fragrant, rough, fresh, and light taste.
Nakadori
After Arabashiri, Nakadori is the next sake to be pressed. It is pressed under moderate pressure and has a well-balanced aroma and taste.
◎Oshikiri
The third and final stage is the "oshikiri" stage, which occurs just before the unrefined sake is squeezed out under pressure. This is the so-called "blaming" stage, and is characterized by a thick flavor.
The "arashiri oshikiri merger" is a blend of "arashiri" and "oshikiri". It has the characteristics of both, so it has a complex aroma and flavor.
On the other hand, "Nakadori" is the portion that is pressed gently and with moderate pressure, and is commercialized as a high value-added product.
This sake is not "Nakadori," but it is made with "Yamadanishiki" from Hyogo Prefecture, the king of sake rice, with a rice polishing ratio of 35%, and is brewed to the high standard specifications for entry in sake competitions. Moreover, it is a "Hon-nama" sake! Furthermore, it is "Kasumi Hon-nama. The fresh sake is even juicier and more miraculous when the oriel is mixed with the sake!
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