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The origins of the sake you've drunk are colored on the map.
Fukushima
2(66.67%)
Mie
1(33.33%)

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17
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Love rice, love sake, love people. With these words in mind, Miyazumi Meikozo uses 100% Fukushima-produced "Gohyakumangoku" rice suitable for sake brewing, and all raw materials, including brewing water and yeast, are produced in Fukushima Prefecture. The entire brewing process is infused with "pure love," and no compromise is allowed in the brewing process. Sharaku" Junmai Ginjo is further distinguished by its elegant aroma and refined taste. It has a gentle mouthfeel, with a banana-like fruity sweetness that spreads on the palate and elegantly slides down the throat. There is an exquisite balance in which all the elements are in perfect harmony. This junmai ginjo sake has been highly acclaimed at domestic and international competitions and has won numerous awards. The combination of "Gohyakumangoku," a variety of rice grown in the rich natural environment of Fukushima, and Miyazumi Meijo's meticulous sake brewing techniques makes this sake a perfect match. Rice: Gohyakumangoku Rice polishing ratio: 50 Alcohol content : 16.4 Produced in: Miyazumi Meikozo, Fukushima Prefecture
Japanese>English
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Zaku純米大吟醸中取り
Shimizuseizaburo ShotenMie
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Only the clearest middle part of the bottle is bottled, excluding the rough runners from the first pressing process and the last part of the blame. The aroma is fruity, mellow, and gorgeous. The delicate, clear and elegant taste goes well with the aroma. Elegant taste combined with the aroma The elegant taste, combined with the aroma, gives a deep sense of satisfaction. All Yamada-Nishiki is used. Rice used : Yamadanishiki Rice polishing ratio : 50 Alcohol content : 16 Provenance : Mie Prefecture, Shimizu Seizaburo Shoten
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Aizu Ryugasawa" is a new brand that Mr. Eikawa is working on. Ryugasawa" is the name of a spring that is representative of the "100 best springs in Japan, Bandai Nishiyamaroku Spring Group. Aizu Ryugasawa" is sake made from Aizu rice and brewed by Aizu brewers at the foot of Bandaisan in Aizu, which is famous for its natural beauty. We have reviewed the price structure of the current "local sake" industry, which is based on the price structure of so-called "major breweries," and are developing a super high-spec product that goes above and beyond the price structure. This year, all Ryugasawa brand sake has been renewed as Junmai Daiginjo with 45% polished rice. The label has also been redesigned to depict the "Emperor Dragon," the guardian god of water, holding the treasured blessings of Bandai-san (water, rice, and climate) in his hand as if they were treasure balls. This red label is a year-round product and is fired once. The refined and elegant ginjo aroma is reminiscent of apples and plums. On the palate, the fresh sweetness is moderate and the acidity is sharp and dry. While maintaining the elegance of a daiginjo, it has a mild body with a moderate volume that spreads softly. The sharpness and lingering aftertaste are also good and well integrated. The overall impression is of dryness, and while maintaining the aura of a Daiginjo, it has a versatile flavor that does not bore the drinker.
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