Tukasabotan Ishinnosato Junmaishu

味わいの特徴

This drink brings back memories of the high heat of the Restoration! Experience the unprecedented high heat of junmai sake with its three key elements of "aroma", "fullness", and "sharpness"! The year 2017 (Heisei 29) marks the 150th anniversary of the Great Restoration of 1867, and the year 2018 (Heisei 30) marks the 150th anniversary of the Meiji Restoration of 1868, a very significant and significant milestone for all Japanese. My great-grandfather, Genjuro Takemura, who passed away at the age of 97 when I was 15, is said to be the founder of Shibotan. He was a close friend of Count Mitsuaki Tanaka (who served as Minister of the Imperial Household and other posts in the Meiji government), an aspiring revolutionary from Sakawa, Shibotan's home town, and he named the sake "Shibotan" after him. Count Tanaka was the head of the Rikuentai after the death of Shintaro Nakaoka, and was one of the revolutionary warriors who worked together with Ryoma Sakamoto. In other words, I am only the third person, from my great-grandfather, Count Tanaka, and Ryoma, to reach this historical hero. Although it was 150 years ago, the turbulent end of the Tokugawa Shogunate was not so long ago. The Aoyama Bunko (Aoyama Collection), located in the town of Sagawa, houses approximately 1,000 ink and calligraphic works, paintings, and calligraphic remains of the Meiji Restoration heroes, which were collected by Hakaru Tanaka. These ink and calligraphic works awaken from our genes the passionate memories of the Meiji Restoration that only the real thing, not a replica, can tell us. I want to convey this high enthusiasm through sake! It was with this desire that "Shibotan Ishin no Sato" was born. The rice used, the brewing water, and the yeast used are all junmai sake produced in Kochi Prefecture. The result is an unprecedented junmai sake with a gorgeous aroma comparable to ginjo sake, a natural full flavor, and a pleasantly sharp aftertaste! Its high heat level as a sake will surely awaken the memories of the feverish Restoration from your genes. And it is this kind of high passion that is most needed in today's Japan, as it was 150 years ago.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

65%

アルコール度

16〜17%

酸度

1.2

日本酒度

+5