Ski-Masamune HANA

味わいの特徴

The Secret Story of the Birth of Jukame Masamune Koshiyama Masamune," which had been used until the Taisho era (1912-1926), was discontinued and "Ski Masamune" was born in the 2nd year of the Showa era (1927).　During World War II, various katakana names were treated as hostile words and became difficult to use.　Some large companies, such as National and Sharp, retained katakana names, but many used kanji characters for product names that were relatively easy to change.　Our company's Ski Masamune was also written "Jukame Masamune" without changing the reading, and continued to use the hostile term until the end of the war. This time, Jukame Masamune has been revived as a series of Daiginjo, Junmai Daiginjo, and Junmai Ginjo. Taste This Daiginjo-shu has a gorgeous aroma and a sharp, slightly dry taste.　Generally speaking, the higher the sake is refined, the sweeter it tastes, regardless of the sake's sake alcohol content.　This is because high-grade sake, especially daiginjo-shu with a small amount of alcohol added, has a lower acidity level, and the sweetness of rice-derived sake can be felt more.　We hope you will enjoy this excellent product, which was completed with day and night efforts during the harsh winter season.　Daiginjo-shu is produced in small quantities, so please forgive us if we run out of stock.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

40%

使用米

Yamada Nishiki

アルコール度

17%