Horai Tezumenakagumijummai

3.6
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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
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