Shichihonyari Junmai Wataribune

味わいの特徴

When making sake, there is a process of rice polishing. Our standard Junmai sake is made with 60% polished rice (40% is bran), and Daiginjo is made with 40% polished rice (60% is bran). Generally speaking, the more polished the rice is, the more beautiful the flavor will be, but at our brewery, we dare to make sake with less polished rice. By reducing the amount of rice polished, the flavor of the rice can be more fully appreciated. Junmai Watabune is recommended to be paired with dishes with strong flavors (cream-based dishes, etc.), and is a food sake that can be enjoyed with a wide variety of dishes, including French cuisine. The rice used in this sake, Watafune, is a variety of rice that originated in the Meiji era (1868-1912), but once ceased to exist in the 1950s due to its difficulty in cultivation. It is the parentage of Yamada-Nishiki, and there is a movement underway to make it a Shiga Prefecture brand rice. This sake is characterized by the gentle flavor and pleasant acidity that only soft rice can provide.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

77%

使用米

Shiga ferry No. 6

アルコール度

15%