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Banshu Ikkon Junmai Ginjo Aizan Pasteurized (Reiwa 6 Brewing Year)

Banshu Ikkon Junmai Ginjo Aizan Pasteurized (Reiwa 6 Brewing Year)

兵庫県／山陽盃酒造

Winner of the Gold Award in the Sake and Junmai Ginjo categories at the IWC (International Wine Challenge) 2024. Winner of the Silver Award at the Sake Competition 2024.

This popular Junmai Ginjo sake is made with Aizan sake rice from Banshu. It is carefully fermented over a long period at low temperatures to maximize the large, easily soluble core of Aizan. Furthermore, the new brewery's "gravity system" (a method of moving the rice by gravity after pressing, without using a pump) leaves a fizzy gas feeling in the liquid, enhancing the refreshing feeling and creating a silky texture on the tongue. It has a wonderful balance of green apple-like aroma, sweetness, and acidity.

Specific name, etc.: Junmai Ginjo / ALC (%): 14.0 / Main ingredient: Aizan / Rice polishing ratio (%): 50 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,980
¥1,980
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Producer/Brewery ( Hyogo Prefecture/Sanyo Sakai Brewery (Banshu Ikken) )

This brewery, located in Shiso City, Hyogo Prefecture, was founded in 1837 (Tenpo 8). They use soft water pumped from their own wells in the Ibo River system as their brewing water, and aim to produce smooth, soft sake.

The sake rice used is exclusively Hyogo Prefecture-grown varieties such as Yamada Nishiki, Hyogo Kita Nishiki, and Hyogo Yumenishiki.
The Banshu region is Japan's leading sake rice producing region, and we are particular about using sake rice that is "native" to Hyogo Prefecture.

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