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Mukyutenon Saga 2 Yamahai Junmai Daiginjo

Mukyutenon Saga 2 Yamahai Junmai Daiginjo

島根県／板倉酒造

The brewing year of Reiwa 3 was based on the theme of "passing on" the techniques of San'in Ginjo brewing. Although there have been some changes to the design, the brewing year of Reiwa 4 has stubbornly adhered to the same concept of "Yamahai, Mikka Koji, San'in Ginjo".

Specific name, etc.: Yamahai Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Improved Omachi / Rice polishing ratio (%): 50 / Yeast: Storehouse / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2022

<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.

¥3,135
¥3,135
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Producer/Brewery ( Shimane Prefecture / Itakura Sake Brewery (Tenon) )

This brewery, located in Izumo City, Shimane Prefecture, was founded in 1872. The name Tenon was chosen in 1916 by Sakamoto Gozen, the head priest of Yohoji Temple, the head temple of the Nichiren sect, from the Buddhist scriptures, Mukyo Tenon.
Based on the traditional Izumo brewer's technique of "Sanin Ginjo Brewing," the rice koji is made using "tsukihaze three-day koji" (rice koji that is usually made in two days is made over three days), which allows the koji mycelium to penetrate firmly, resulting in a pure, rich flavor with a gentle taste and a deep aftertaste.In addition, using the lactic acid bacteria and yeast in the brewery, the brewery also uses the traditional kimoto and yamahai techniques to make additive-free sake, and a diverse blend of yeasts leads to a unique, complex, and rich flavor that can only be produced at "Ten-on," which is not a uniform style.

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