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Banshu Ikkon Junmai Ginjo Summer Lightly Cloudy (brewed in 2024)

Banshu Ikkon Junmai Ginjo Summer Lightly Cloudy (brewed in 2024)

兵庫県／山陽盃酒造

This Junmai Ginjo sake uses Yamada Nishiki rice from Yoshikawa, Hyogo Prefecture, a Special A district, as the koji rice and locally grown Hyogo Yumenishiki rice as the rice used for the sake. It is a refreshing, slightly sparkling, lightly cloudy sake that evokes the image of summer.
The secondary fermentation in the bottle gives it a long-lasting, subtle effervescence, and it has a fragrance reminiscent of La France and lychee, a rich flavor and refreshing sweetness, and a citrus-like acidity, leaving a delicate aftertaste.

Specific name, etc.: Junmai Ginjo / ALC (%): 14.0 / Main ingredient: Yume Nishiki / Rice polishing ratio (%): 60 / 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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