09
  • CHIYONOKAME SHUZO
  • KITAGUN
  • CHIYONOKAME SUMMER JUNMAI GINJYO NAMA EK-7 58%
  • YAMADANISHIKI

For Special plan members
First note is sweet, and a slight aroma which is like a pear spreads out in the mouth with holding it in your mouth. The attack is light and very fresh.
As for taste, sweetness comes first but it's not too much, and simple sourness comes after. Finish is very clean and crisp due to the dryness appear in the end.
This kind of refreshing sake is very suitable for hot summer.

Polish rate:58%
Alcohol content:15%
SMV:-6
Acidity:1.5

RICE

The typical label is made of the organic rice that planted by them and the local farmerhouse, whom they're making a contract with. For welcomig the 300th year of establishment, they requested cooperation of local farmerhouses, to start producing the complete local koshihikari and Uchiko-cho's matsuyamamii. They are doing their best to produce rice with using less agrochemical as well. For understanding rice more, the brewery is also participating in rice-planting and challenging to be a better sake brewer.

WATER

80% of sake is water, so sake can't be made without good quality water. Chiyonokame Shuzo built the brewery at the riverside of River Oda which is Odamiyama's river source, and using the clean and a large amount of local water importantlly.

SKILL

Chiyonokame is particular about the wooden pressure. They put moromi into bags carefully one by one, and then line them up. By pressing very softly, sake liquid and lees are seperated. It's about 2 days! It costs a lot but it's very effective to avoid off-taste and make the quality of sake much better.

MIND

Feelings of people are important to sake brewing, quantity of sake is limited too, so it takes lots of time to brew sake. Because it is not produced large quantities of goods by using machines, choosing the best ways to environment of the condition, temperature etc of the rice.