SHIZENGOH BIO TOKUBETSUJUNMAI MUROKA GENSHU ARABASHIRI
SHIZENGOH BIO TOKUBETSUJUNMAI MUROKA GENSHU ARABASHIRI
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The fruity aroma, the creamy sourness, and the soft sweetness are just like a pear, full of the vibrant freshness of freshly produced Sake.
It's brewed using the traditional yet latest method called the "High-Temperature-Saccharification Yamahai Method." By initiating the Shubo fermentation at high temperatures, it becomes possible to produce Yamahai Sake more safely and quickly.
This type of Sake tends to exhibit sourness and complexity influenced by lactic acid; however, the body and texture become cleaner and lighter. Moreover, it's unsqueezed Sake, bottled directly from the natural dripping of the first part of Sake, making it very vibrant, refreshing, and fizzy.
You can truly appreciate the power of living yeast. The juicy sweetness and Umami burst out from the bubbles. Towards the end, the creamy sourness and gentle sweetness spread softly.
| YEAR | 2024 |
|---|---|
| AREA | Fukushima |
| BREWERY | Okidaikichi Honten |
| SMV | -1.0 |
| ACIDITY | 1.6 |
| ABV | 15.0% |
| RICE | Yumenoka |
| POLISH RATE | 60% |
| GRADE | Tokubetsu Junmai |
| SPECIALITY | High-Temp Saccharification Yamahai , Namazume(Pasteurized once) , Genshu , Muroka , Arabashiri |
| NOTE | Pear |
| TASTE | Sweet |
| BODY | Medium |
| AROMA | Fruit |
OKIDAIKICHI HONTEN
We only use the self-grown rice and the local rice produced by the contracted farmers. Based on the inherited skill, we think the brewing out of the box and continue the trial and errors for seeking the further possibilities of Sake. The philosophy is “Brewing to cherish the nature of...
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