04

Junmai Ginjo Type
The creamy like a ripe guava and the fresh aroma of citrus fruits, sparkling and crispy.

This is a super fresh sake that bottled right after pressing so that it is slightly cloudy due to melted rice contained.

The aroma is refreshing just like fresh-cut-orange; once sipping it, the strong sparklingness stimulates the frontend of your tongue.

The first impression is exactly a sake nouveau, but luckily the umami of rice shows up slowly and it's an authentic enjoyment of drinking sake. The aftertaste is the crispy and moderate sourness washes the umami + sweet taste out cleanly.

Polish rate:58%
Alcohol content:17%
SMV:+1
Acidity:1.6

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 consisted from water, so that it's impossible to produce sake without hi-quality water. Chiyonokame Shuzo located beside the River Oda which is Odamiyama's water source, and use a large amount of pure and clean 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.