Slight grapefruit aroma
Moist mouthfeel
Moderate sweetness
Fresh acidity
Lingering dashi-like umami flavor
Japanese atmosphere
Dry food sake ⭕️
It is more ⭕️ if it returns to room temperature for a while.
It becomes more nostalgic.
Made with "En no Mai," a new rice suitable for sake brewing developed by Shimane Prefecture over the past 15 years.
Alcohol 16%.
Sake degree +2
Acidity 1.8
Amino acidity 0.9
Rice used: En-no-Mai (Shimane)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Kyokai 1401
Komai shichimi soy sauce mayo, octopus cucumber, fried rice
chicken chap peppers maitake mushrooms, tofu miso soup
Every tank of Yamama, every tank of Yamama is a challenge product. It is shipped at the best possible time, so it is not shipped in order from the first tank of brewing.
Rice used: Gohyakumangoku and Koshibuki
Rice polishing ratio 60
Alcohol content 17
Tanno-san caught a black rockfish: ⭕️
Sake: Ogawa-san, meat: Shimizu Tokachi Waka Beef from Genki-san
■Rice: Omachi from Okayama Prefecture ■Polishing ratio: 65% ■Alcohol content: 15% There are two colors on the label and bottle cap: red and blue.
Imari flourished as a shipping port for Arita porcelain during the Edo period. Porcelain was called Imariyaki after the name of the shipping port, and was prized in Europe, where it was exported, under the names "IMARI" and "KOIMARI".
Ko-Imari Sake Brewery was founded in 1909, and the drapery shop that had been in business since the Edo period turned into a sake brewery at the end of the Meiji period (1868-1912).
The third generation named the brewery "Ko-Imari" and the fourth generation, Maeda, started the brand "Ko-Imari Mae/Koimari Saki" in order to move forward while respecting the history of the brewery and the region.
Alcohol content 15
Rice used: Saganohana, Reihou
Polishing ratio 60
Yeast used: k14, k1801
Sake meter degree -1
Acidity 1.5
The well used to be 10 meters deep.
The well was dug down to a depth of 100 meters to produce soft water.
Rice Source : "Gohyakumangoku" produced in Nanao, Ishikawa (Koji rice)
Rice used for making rice : "Notohikari" produced in Hakui, Ishikawa (Kake rice)
Rice Polishing Ratio : 60% (Koji), 58% (Kake)
Sake meter degree : +5.0
Acidity: 2.0
Amino acidity: -3.0
Yeast used: Association No. 9 yeast
Alcohol percentage: 17