We mill the sake rice to ginjo standards, which means no more than 55% of the rice grain remains. This brings out the beauty of the rice. Each kind of sake rice has its own unique features depending on its pro-duction area and variety. We understand the characteristics of each kind of rice, brew it with the most appropriate method, and carefully monitor the condition of the moromi mash. To make this sake, we em-ploy a ginjo sake process and brew it slowly in cold temperatures. After filtering, we bottle it without pas-teurization. Then the bottled sake is stored below freezing and is released during a limited time only.
Tasting Notes
This junmai sake exhibits a wonderful combination of rich umami from the rice and a fresh flavor from the unpasteurized sake. It’s a robust and sharp junmai that’s sure to impress.
