Suigei Tokubetsu Junmai Ryoma label

味わいの特徴

To bring out the best in the raw ingredients, we polished the rice to a 60% milling rate. The characteristics of the raw rice vary depending on its origin and variety. We carefully assessed these characteristics and managed the brewing and mash stages accordingly. We crafted the koji with the aim of creating a robust culture, and fermented it slowly at low temperatures using our proprietary yeast and spring water from the source of the Kagami River. After pressing, the sake is stored in low-temperature tanks and bottled at the appropriate time based on shipment volume. This junmai sake combines the rich umami of rice with a clean, crisp finish. The aroma is subtly restrained, featuring the characteristic acidity of Suigei. The flavor profile is broad yet crisp. It pairs well with food and is ideal as a dining companion. 【10–15°C】 The full-bodied umami and fresh acidity come to the fore, resulting in a smooth mouthfeel. 【40–45°C】 The overall flavor harmonizes, allowing you to enjoy its richness and lingering finish.

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

60%

使用米

General rice for sake brewing (national product)

アルコール度

15%

酸度

1.6

日本酒度

+7