Horai Kahodensyosyu Akaiwasebun

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