Yamagatamasamune Junmaiginjou Malola

味わいの特徴

This is a unique and experimental work in terms of taste, commercialized out of the desire to create a sake that would go well with the excellent cured ham from Tanara, a company imported by our company. This is the first attempt at a sake that converts the malolactic fermentation (MLF) technology normally utilized in wine. MLF is a fermentation in which malic acid in the sake is converted to lactic acid. This gives the sake a very mild taste. Lactic acid is also an acid that tastes better when heated ("onshi-san"), and can be enjoyed in a very special way when heated, which is the traditional way of drinking sake. Our basic goal is to carefully brew sake with a rich rice flavor, but we also want to be playful and experimental.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

60%

使用米

Dewa Brilliant

アルコール度

14%