AFURI Mizumoto Aiyama

味わいの特徴

Platinum Award at the Milan Salmon Challenge 2023! Junmai-shu made with mizu-hashiroshi, a method handed down from the Muromachi period (1333-1573). This "mizu-hashiroshime junmai-shu" was planned and designed by brewer Iuchi, and is made using the natural method with no lactic acid and no yeast (brewer's yeast). Furthermore, we aimed for a beautiful sake quality by using a low-temperature soya water method that emphasizes the enzymes of the white koji yeast. The Miyamanishiki used until the year before last was replaced by "Aiyama from Hyogo Prefecture," which is known as the diamond of sake rice. Taking a hint from our secret "Sugiyama style", the sake mother is made at a low temperature under a long period of time to reduce premature fermentation. The result is a refreshing, light sake with low alcohol content and a good balance of sweetness and acidity.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

60%

アルコール度

13%

酸度

2.7

日本酒度

-18