- CHIYO SHUZO
- GOSESHI KUJIRA
- SHINOMINE KIMOTO JUNMAI MUROKA NAMA GENSHU
For Basic plan members
Thick and various layers of taste is the key feature of this label. Kimoto ancient production method which doesn’t require artificial yeast and lactic acid gives such a rich taste on this label.
Aroma is refreshing and gentle, and have the slight aroma influenced by its fermentation. The attack is juicy and clear like fresh fruits. Once sipping it, nuts like rich scent moderately spreads in the mouth.
Contrary to this rich aroma, refreshing sourness like citrus fruits entertains your taste with its gap.
Following with sourness, various kind of taste like sweetness, bitterness show their face. This complex and rich taste is the most attractive point of this label. To compare with other Kimoto type sake, this is not too heavy type due to no maturing.
It’s good to drink this label now and enjoy its complex and refreshing taste. Also, I’m sure this label comes into its own through maturing for several months in your refriegerator.
Polish rate：麹米 60%, 掛米 77%
COMMITMENT TO QUALITY
We grow most of our brewery rice by ourselves in the rice field near from the brewery. Our policy of brewing is to reflect the feature of local nature to taste of sake, so that our brewery rice has to be the one grown here.
Use the underground water flows down from Hishigi Mountain. The quality of water is little soft and less mineral containing. All our sake is produced by this clear water.
"Drink a glass of our sake, can't stop thinking to take a bite some foods". We believe sake must serve as a foil for foods. Currently, very aromatic white-wine like sake is having a high profile. To grab the beginer's heart , it is quite a nice trend. However, we don't follow that. Our ideal sake has clear after taste and shape of taste formed by clean sourness and well-balanced umami. Those are inebitable condition for sake to be the best partner of foods.
Stopped adding different alcohol to sake and become the only brewery to produce just Junmai type of sake. They are trying to encourage the local aglicalture with using only local materials.