FUKUCHO LEGACY1

味わいの特徴

The brewery's sake for the competition was brewed by Kiyotaka Yasuhiro, the previous toji (master brewer) who left his legacy at the brewery. 1989, the brewer polished Yamada-Nishiki to 40% and produced a Fukuro-hari, tobin-dori daiginjo-shu, the very technique of the Hiroshima toji, who inherited the soft water brewing method. It was bottled in its undiluted state and quietly laid in a refrigerator. Tomikyucho LEGACY KIJOZAKE is a fusion of cutting-edge technology with the Tomikyucho vintage, which still retains its clear, pure brilliance after approximately 30 years. Kijoshu is a luxurious sake in which sake is used instead of brewing water at the end of the three-stage brewing process. Tomikyucho Vintage is used in the third stage, and the 40% polished Yamadanishiki rice is combined with ginjo-zukuri techniques. The first and second stages represent the individuality of yellow and white malted rice, respectively. Tomikyucho LEGACY I" uses traditional yellow malted rice and has a smooth texture that melts on the tongue with a soft sweetness. It has a smooth, melt-in-your-mouth texture and a soft sweetness, bringing out the complexity of the vintage flavor, while at the same time giving it the clear, clean taste that is typical of Tomikunaga.

情報詳細

特定名称

Other

原材料

Rice, rice malt, sake

精米歩合

40%

使用米

Yamada Nishiki

アルコール度

16%