Horai Kahodensyosyu Akaiwasebun

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味わいの特徴
A handbook written by Hisae VII can be found...  Hisae Watanabe, the seventh generation of the Watanabe family, was particularly fussy about sake brewing, traveling all over the country to learn the art of sake brewing in order to "create the ultimate masterpiece of sake that will shine for generations to come. In 2014, Hisanori IX was organizing the Buddhist altar at the beginning of the New Year when he found a notebook in which Hisae had written down the sake-making process before his death. The notebook had this to say: "Rice should be grown in Akaban. The best rice is Omachi produced in Akaban. Yeast No. 7, which has a strong fermentation power, should be used. The sake must be completely fermented to produce a citrus aroma.  The year was 1948, the dawn of modern ginjo production. The brewery set out to surprise the world by creating sake that surpassed the finest wines with the finest ingredients available at the time. This is it! This is the recipe for the best sake my grandfather ever made! With the handbook left by his grandfather in his hand, he was convinced that he could recreate the fantastic taste of his grandfather's sake, and he was determined to realize it with all his senses. Finally, Hisae VII's goal of creating the highest quality sake was realized.
情報詳細
特定名称
Junmai Daiginjo
原材料
Rice and Rice koji
精米歩合
50%
使用米
Akaban Oucho
アルコール度
15%
酸度
1.3
日本酒度
+3
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おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]

酒蔵の想い

酒蔵情報

Watanabe Shuzoten
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