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Sake of the month
Each bottle of this crisp, dry junmai ginjō is decorated with a wooden tag made of Japanese cedar from Yoshino in Nara Prefecture.
Soak the tag in a glass of the sake for a few moments, then stir to release the scent of the wood to make instant taru-zake. This product adds an original playful dimension to the character of HAKUKO sake, deriving from ultra-soft water.
Type: Saké - Nihonshu
Category: Junmai Ginjo
Brewery: Morikawa Shuzo
Region: Hiroshima
ABV: 15%
SMV: +3
Acidity: 1.4
Volume: 300 ml
Polishing rate: 60%
Rice variety: Yamadaniski
Bottle of the month
SETO SHUZO
In 1789, founder Tajibei Seto started a sake business by the name Maruhei Masamune. He acquired a corporate status for his company. He then began to produce and sell sake under the label Azumacho, which was named by Takashi Hara, a former prime minister of Japan. Since then, the tradition of producing Azumacho has been handed down for over 200 years. The brewers remain true to the founder's spirit and tradition in order to make excellent sake.
Made from locally grown rice from Saga prefecture with a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo.
No rice bran saccharification liquid and enzyme agent are used in the process. Sake yeast kyokai No. 9 was used therefore Maruhei Blue has refreshing taste and sharp swallowness.
Great for beginner and ladies!
Sake Type : Honjozo
Rice Type : Reihou
Polish Rate : 68%
ABV : 15%
SMV / Acidity : -6/ 1.5
Rec Serving : Chilled