KAGURA Mitsugo Kyoto Yuzu Muroka

味わいの特徴

Mizuo, located deep in the mountains of Ukyo-ku, Kyoto, is a village that is considered the birthplace of yuzu cultivation in Japan. Mizuo used to be known as "Mizuo for yuzu in Japan" and is still highly prized in Japanese cuisine and Japanese confectionery. The difference in the taste of yuzu is a result of the years it has been cultivated. There is a record that Emperor Hanazono planted the seeds of Mizuo yuzu trees as far back as the Kamakura period (1185-1333). The fruit grown from aged yuzu trees has a refreshing yuzu flavor with a full-bodied taste. The rare Kyo-yuzu and "Jinzo," which is made from 50% polished rice of the revived "Celebration" rice suitable for sake brewing and overflowing with the flavor of rice and the aroma of ginjo, meet. The fermentation period of Jinzo is about 40 days, which is about 1.5 to 2 times longer than the average fermentation period for sake production. After pressing, the sake is not filtered at all, but is allowed to sit slowly and deliberately with the yuzu juice in tanks kept at sub-zero temperatures. After bottling, the entire bottle is immediately sealed in a tightly closed bottle and quickly cooled to prevent volatilization of the aroma and preserve the delicate flavor. Please enjoy the full flavor of the strong aroma of yuzu, fresh acidity and slight bitterness that overflows when the bottle is opened, and the soft taste made possible by the sake brewing process.

情報詳細

特定名称

Liqueur

原材料

Rice, rice koji, yuzu, etc.

精米歩合

50%

使用米

祝

アルコール度

5%