11
  • TEMPOICHI SHUZO
  • KANNABE FUKUYAMA
  • TEMPOICHI JUNMAI GINJO "HATTAN NISHIKI" HIYAOROSHI
  • HATTANNISHIKI

For Basic plan members
This label is brewed with using specially grown 55% polished HATTAN NISHIKI, which represents the brewing of Hiroshima, by cooperating with the experienced farmers.
They made the kōji by the traditional way, and focused on dragging out the umami of sake by using "No.7" yeast that makes the taste of sake classic.
It used to be dry Junmai Ginjō in the last winter, and went through a summer, aging made its taste milder and more well-balanced.
It has slight savory aroma like rice straw, which is particular to Tempoichi not affecting a gourmet. The taste is very robust and having lots of umami. Contorary to the first impression, the finish is light and gentle.
Because of its savory aroma and rich taste, it is very suitable to pair with the intensively flavoured dishes. Hot sake is also great choice.

Polish rate:55%
Alcohol content:16%
SMV:+ 3.0
Acidity:1.8

RICE

The brewery rice "Hattannishiki" represents the breweing of Hiroshima, which has very rich taste. Working very closely with the local farmers and produce less agrochemical brewery rice.

WATER

Using the aciant water flowing 200m underground. The taste is super soft and light.

SKILL

Stick to carefully processing the raw materials. When they wash the rice, devide huge amount of rice to small amount and wash carefully. Also they don't manage to add a lot of human hands in process. They are trying to let nature brew sake.

MIND

There are only 6 brewers. All of them get together and talk closely and try to improve the quality of sake. They are proud of what they are brewing.