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Hatsukame Junmai Ginjo Autumn Pasteurized (Reiwa 6 Brewing Year)

Hatsukame Junmai Ginjo Autumn Pasteurized (Reiwa 6 Brewing Year)

静岡県／初亀醸造

This Junmai Ginjo sake is made from Yamada Nishiki rice grown in Tojo, Hyogo Prefecture's Special A District, polished to 55%. It retains the light mouthfeel characteristic of Hatsukame, while the gentle sweetness and soft acidity of the rice, brought out by the summer aging, spread throughout the mouth.

Specific name, etc.: Junmai Ginjo / ALC (%): 15.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 55 / Yeast: Shizuoka yeast (isoamyl acetate dominant) / 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.

¥2,200
¥2,200
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Producer/Brewery ( Shizuoka Prefecture/Hatsukame Brewery )

Founded in 1636 (Kan'ei 13), this is the oldest sake brewery in Shizuoka Prefecture, located in Fujieda City. It was one of the first breweries in the country to start making ginjo sake, and in 1967 (Showa 42), it won first place in three major sake tasting competitions, instantly making it famous nationwide.

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