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- Izumihashi Imazukuri No. 1 is a freshly brewed, unpasteurized sake with a refreshing acidity and a clear, fresh taste. ～This is the first brown rice for brewing in Kanagawa Prefecture in Japan to be registered as a brand name of production area variety. We have started shipping freshly squeezed Raku-fu-mai, the best of the year. We hope you will try it. Specifications Rice used: 100% Raku-fu-mai (produced in Ebina City, Kanagawa Prefecture) Rice polishing ratio: 55 Ingredients: Rice, rice malt - Junmai Ginjo, once-fired Yeast: Association No. 901 Taste Raku-fu-mai sake tends to have a sharp acidic flavor. Therefore, the sake quality is designed to emphasize the balance between sweetness, umami, and acidity, and is characterized by its clear impression of umami and crispness. It is best served cold or lukewarm. Label design The label is a wintery design with a snowman symbolizing winter rice paddies and a dragonfly's winter egg waiting for spring at the foot of the snowman. About Raku-fu-mai This is the third new variety following "Wakamizu" and "Yamada-Nishiki". This new variety was a new unpolished rice for brewing, bred by the National Institute of Agro-Environmental Sciences (NIEA) with "Gohyakumangoku" and edible rice "Dontonkoi" as parents. It has been seven years since we started test cultivation in our own field at Izumihashi Sake Brewery. Together with our sake rice cultivation team, the Sagami Sake Rice Study Group, we have gradually increased the area under cultivation, improved our cultivation techniques, and gradually gained an understanding of the brewing characteristics while making sake. The main characteristic of Raku-fu-mai is that it produces a clear and transparent flavor and taste, which is clearly different from the long-lasting taste of Yamadanishiki and Omachi. The core white expression rate in brown rice is still low, so, on the contrary, the rice polishing characteristics can be polished well and cleanly. Furthermore, because it is an early rice variety, even if the rice is planted in June, the same month as Yamada Nishiki, the ears appear two weeks earlier and the harvest is two weeks earlier than with Yamada Nishiki. This means that the amount of rice grown can be increased without reducing the amount of Yamada-Nishiki grown, and it is also a variety that contributes greatly to local agriculture.
- Junmai Ginjo
- Rice and Rice koji
- Ebina Rakufu Mai
- Good with fresh cheese, olive oil and white seafood