SHIZENGOH TOKUBETSU-JUNMAI BIO
SHIZENGOH TOKUBETSU-JUNMAI BIO
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The fruity aroma, creamy sourness, and soft sweetness are reminiscent of a pear, bursting with the vibrant freshness of freshly produced sake.
This sake is brewed using a traditional yet innovative technique known as the “High-Temperature Saccharification Yamahai Method.” By conducting the shubo (starter mash) at a high temperature, it’s possible to produce Yamahai sake more safely and efficiently.
While this type of sake typically has a sourness and complexity influenced by lactic acid, its body and texture become cleaner and lighter. Additionally, this sake is unfiltered and naturally bottled, capturing only the first part of the sake that drips out naturally, making it incredibly vibrant, refreshing, and slightly fizzy.
You can truly appreciate the power of the living yeast. The juicy sweetness and umami burst forth from the bubbles, and toward the end, the creamy sourness and gentle sweetness spread softly across the palate.
| 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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