県農場試験場と酒造組合が共同開発した大吟醸用の酒米さかほまれを使用。
農薬と化学肥料の使用を極力抑えて栽培。害虫の発生を少なくする為きめ細かな管理をしたり、有機質肥料を施用したり様々な工夫をして栽培されてます。
県食品加工研究所が開発したオリジナル酵母FK802を使用。
| 製造区分 | 純米大吟醸 |
|---|---|
| 原料米 | さかほまれ |
| 精米歩合 | 50% |
| 日本酒度 | 0 |
| アルコール度 | 17度 |
|---|---|
| 酸度 | 1.5 |
| 楽しい飲み方 | 冷温、常温 |
| 酒のタイプ | やや辛口、香り豊かなタイプ |
This brewery has a well-established reputation for junmai sake. It ferments this sake over a lonf period at low termperature using kura-preserved yeaste to create a rich aroma and rice umami suitable to a junmai product. Please enjoy the satisfying umami-rich taste.
This brewery has a well-established reputation for junmai sake. As with daiginjo, utilizing only the core of the sake rice, this jinmai ginjo sake is fermented over a long period at low termperature using kura-preserved yeast to create a refreshing aroma and rice umami. Please enjoy the balance of fragrance and taste.
This Daiginjo is handmade by our skilled Toji (master brewer) with meticulous care using only the finest Yamadanishiki rice, milled to 35 percent. Produced in frigid winter weather, every deteil of the process, from pressing to bottling, is precisely monitored to create this masterpiece.
