Maboroshi Junmai Daiginjo Genshu Maboroshi Kurobako

味わいの特徴

Daiginjo-shu brewed with apple yeast discovered by Kiyoma Nakao, the fourth generation, is a sake that faithfully follows the production methods of that time and reproduces them today. Apple yeast was discovered in 1940 from the skin of apples, and is a yeast with excellent fermentation power, acidity quality, and aroma. Maboroshi Kurobako is the highest grade of our brewery, carefully brewed almost entirely by hand using this apple yeast. In the koji making process, which has the greatest impact on the taste of sake, we use a traditional tool called a koji-buta (koji lid) and carefully work one by one. The koji making process usually takes about 48 hours for daiginjo-shu, but it takes more than 52 hours to produce a mellow sake with a strong flavor.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

45%

使用米

Yamadanishiki（domestically produced)

アルコール度

16%

酸度

1.4

日本酒度

±0