K1wader
Unfiltered, unpasteurized, unpasteurized sake
Slightly sweet, with a slight effervescence that reminds us once again of the delicate finish.
The aroma is strawberry, and the palate offers fruity flavors with hints of pear.
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The world's first sake brewed with space-grown Kochi Prefecture yeast that spent time on the International Space Station
The "Tosa Space Sake" is certified as "Tosa Space Sake" after passing the Tosa Space Sake Judging Committee's strict criteria for certification every year.
Made with rice suitable for sake brewing, Gin-no-Yume
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K1wader
With colleagues at work
In 2005, the world's first "space yeast" went to the International Space Station at an altitude of 400 km on a spaceship and returned after a 10-day trip.
In 2021, the yeast spent 4 months in the deep sea at a depth of 6,200 meters and 620 atmospheres.
Space yeast, which has traveled through space and the deep sea, has a one in 300 million chance of survival.
This sake is made with "Gin-no-Yume," Kochi Prefecture's sake rice that has traveled through space and the deep sea.
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K1wader
Polishing ratio 50
Lees ratio 50
Acidity 1.9
After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle.
The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
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K1wader
The acidity is effective, but not as harsh as the aroma, giving the impression of being elegantly rounded out.
As it is labeled "Junmai" (pure rice), you can feel the deliciousness of the rice in this excellent product.
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K1wader
Fresh mouthfeel.
It was dry and reminded me of the characteristics of Chochin.
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K1wader
We had Miyamanishiki, 2019 sake aged for four years. It was mellow and the acidity was well tasted. I enjoyed it with ankimo cream cheese.â
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K1wader
The brewer's wife likes him the best.
It's refreshing and clean.
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K1wader
As the label informs us, it tastes best when served slightly chilled rather than perfectly chilled 😙.
This was the sake distributor's recommendation of the day.
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K1wader
Delicious...Â
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K1wader
Awakage" is brewed using our own technique using "Hyakumangoku No Shiro," a sake rice unique to Ishikawa Prefecture,
The secondary fermentation of the yeast allows carbon dioxide gas to dissolve into the sake, resulting in a fine bubbling.
Dry, light and bouncy aroma.
The moderate bitterness and refreshing acidity
The moderate bitterness and refreshing acidity enhance the cool sensation.
I would have appreciated it more if I had studied it carefully before drinking it.
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K1wader
Faintly bubbly taste due to bottling method that retains freshness
Made with rice called "Ishikawamon
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K1wader
The crisp, clear throat with a refreshing ginjo aroma is perfectly balanced.
This junmai ginjo is an excellent food sake.
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K1wader
I have tried the vacuum pouch.
I think it's a great idea for raw sake!
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K1wader
It was delicious, and it was a perfect match with the salad, pizza, and pasta!
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