しんしんSY
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Every year it is very popular and sells out immediately. A limited edition sake made from the rare rice "Kame-no-o" from Oogata Village, Akita, and lavishly polished to 40%!
Kame-no-o is a cold-tolerant, high-yielding rice with good taste, and was widely grown in eastern Japan as rice rice. It is the root of rice rice such as Koshihikari, Sasanishiki, and Tsuyahime. In the early Meiji period (1868-1912), it was called "Omachi" in western Japan and "Kame-no-o" in eastern Japan, dividing the country in two.
Kame-no-oi's refined sweetness is expressed through a two-stage brewing process made possible by Kamenoi Shuzo's expert brewing techniques. It has a gorgeous ginjo aroma and a fruity, mellow sweetness. It has a characteristic umami flavor and a clean finish.
This year, too, the brewer says, "Don't be confused in life.
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol percentage: 17.2
Sake Degree: -5.0
Acidity: 1.3
Rice used for making: Kame-no-o
Rice polishing ratio：40
Condition: Nama-fume
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