Daishinshu大信州 秋の純吟
R
Taishinshu Autumn Jungin
Mellow, smooth, dry
SAKAGURA DAISHINSHU INC.
We have been working on "Chikumagawa River" as long as it lies deep.
- Natural water from the melting snow in the Central Alps
The root of the taste of Daishinshu, the Central Alps.
Sake rice:
All sake rice indigenous to Nagano Prefecture is grown under contract with contract farmers.
Brewing water:
Home brewing water, limited availability, naturally cool.
Brewing building: All processes are top quality Daiginjo.
Special note:
When separating the ginjo into sake and sake lees, although there are efficient presses available, the sake is pressed using a traditional tool called a tub, which is used to press high quality sake. The smooth, silky texture is unique to the tank pressing process. We want to convey the same expression as when the sake is bottled in its raw state. The sake is bottled unfiltered immediately after pressing and stored at -3°C to 0°C until shipping.
Rice polishing ratio: 59
Alcohol content: 15
Manufacturer: Daishinshu Shuzo Co.
Prefecture: Shimadate, Matsumoto City, Nagano Prefecture
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