Horai Tezumenakagumijummai

味わいの特徴

The secret technique of "Nakakumi," in which only the most delicious part of the sake is extracted. 　There are three layers in a sake tank, called "seme," "naka," and "ara," respectively, from the top. The "seme" and "ara" have a rough, wild flavor. On the other hand, the "middle" is of stable quality and is considered to be the tastiest part of the sake, which is also presented at sake fairs and other competitions. Usually, "naka", "seme", and "ara" are mixed together for shipment in order to ensure consistent quality in the tanks. Also, taking out only the "naka" is a very time-consuming process, so it is originally used only for super-premium sake such as daiginjo. However, the brewery wanted visitors to the annual brewery festival to be able to enjoy only the tasty part of the sake. With this in mind, the brewery dared not to blend the sake, but to take out only the "naka" (the middle part of the sake) and hand-package it as unfiltered, unpasteurized sake. This is the "Tezume Nakakumi Junmai"!

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

55%

使用米

Hida Homare

アルコール度

17%

酸度

1.5

日本酒度

-3