OKUTANBA A SHINGIN JUNMAIGINJO
OKUTANBA A SHINGIN JUNMAIGINJO
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It's carefully aged for one and a half years and produced with the rice polished by "Shingin polish method".
The Shingin polishing is called flat polishing, which takes twice as long as usual, making it possible to minimize the off-flavors of Sake. This is specially produced for aging by reducing the number of amino acids.
Owing to it, it became the clear and light-bodied Sake. After being aged, the taste is still clear and smooth. It's carefully aged, so there is no unique aging flavor. You can appreciate the layers of Umami and high- grade clearness.
| YEAR | 2022 |
|---|---|
| AREA | Hyogo |
| BREWERY | Yamana Shuzo |
| SMV | 1.0 |
| ACIDITY | - |
| ABV | 15.0% |
| RICE | Gohyakumangoku |
| POLISH RATE | 60% |
| GRADE | Junmai Ginjo |
| SPECIALITY | Aged , Flat polish |
| NOTE | - |
| TASTE | Dry |
| BODY | Medium |
| AROMA | Rice |
YAMANA SHUZO
The family was Kanto samurai, followed by Yoritomo, commander-in-chief of Genji from the beginning, a bloodline of Sozen Yamana who caused the Onin War in the capital of Kyoto during the Muromachi period. After that, he escaped conflict within his family and left the territory, hiding under the Funagawa family...
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