1 2

Tenon Kimoto Junmai Nigori (brewed in 2023)

Tenon Kimoto Junmai Nigori (brewed in 2023)

島根県／板倉酒造

This is a pure rice nigori sake made with 70% polished Shimane rice and brewed with kimoto, and is unfiltered and pasteurized once. Unlike the previous year's version, the Reiwa 5 brewing year (R5BY) is a pasteurized version of the "Red Label" released in the spring of the same year, making it the first Red Label Kimoto sake in a long time.

The contents are a slightly low-alcohol, active nigori sake made with kimoto junmai. Originally, it was intended for "Mukkenon," but like "Sakeru," the acidity (4.0) was high due to the influence of wild yeast and lactic acid bacteria, so it was changed to active nigori. The nigori portion uses 70% kimoto junmai (kairyo Omachi/Tsuyahime) sake with a four-stage yeast starter, so it is listed as having a rice polishing ratio of 70%.

We recommend drinking it chilled or at room temperature.

Specific name, etc.: Raw moto pure rice / ALC (%): 14.0 / Main ingredient: / Rice polishing ratio (%): 70 / Yeast: Storehouse / Sake meter value: -18.0 / Acidity: 4.0 / Amino acid content: / Brewing year: 2023

<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.

¥1,815
¥1,815
Sale Sold out
Taxes included. Shipping calculated at checkout.
size
View full details

Click here to order packaging and gift wrapping

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.

1 12
View all
1 3
Drinking alcohol by minors is prohibited by law. If we cannot confirm that you are over 20 years of age, we will not sell you alcohol.