09

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This sake is slowly extracted by its own weight for taking 2 days and kept under -8 degrees freshly. It's quite a time-and-effot-consuming sake.
Due to containing little sake lees, the color is slightly white. As soon as opening the bottle, a very smooth and sweet aroma pops up.
The first impression is very sparkling due to its natural gas produced in the process of fermentation, then recognize its very smooth texture. The main taste is sourness, sweetness, and a little bit bitterness. Aftertaste lasts slightly sweet and long.

Polish rate:45%
Alcohol content:16%
SMV:+4
Acidity:1.3

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.