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Banshu Ikkon Junmai Ginjo Hiyaoroshi (brewed in 2024)

Banshu Ikkon Junmai Ginjo Hiyaoroshi (brewed in 2024)

兵庫県／山陽盃酒造

The sake pressed in April is aged at room temperature for a set period of time, calculated backwards so that the flavor will be perfect by the time it is released, and then stored in a refrigerator before being shipped. Brewed in a new brewery and pressed and aged using a unique gravity system, the sake has a calming flavor, is full of umami, and has a clean finish, making it recommended to drink it chilled, at room temperature, or hot.

Specific name, etc.: Junmai Ginjo / ALC (%): 15.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 55 / 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.

¥1,870
¥1,870
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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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