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Kami Kokoro Junmai Ginjo, bottle-enclosed, aged unpasteurized sake (aged in three seasons: winter, spring, and summer)

Kami Kokoro Junmai Ginjo, bottle-enclosed, aged unpasteurized sake (aged in three seasons: winter, spring, and summer)

岡山県／嘉美心酒造

Brewed with Satoumi rice grown using oyster shells in Okayama Prefecture, the sake is pressed in early spring, and only the center portion is bottled, heat-treated, and then aged at low temperature. The aging process mellows the sake, resulting in a rich, creamy flavor.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Satoumi rice / Rice polishing ratio (%): 58 / Yeast: Kanazawa yeast / Sake meter value: -2.0 / Acidity: 1.5 / 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.

¥1,650
¥1,650
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Producer/Brewery ( Okayama Prefecture / Kami Kokoro Brewery (Kami Kokoro) )

This brewery, located in Asakuchi City, Okayama Prefecture, was founded in 1913. They use the latest rice washing machines to thoroughly remove the bran from rice grown in Okayama Prefecture, then carefully soak it and carefully make koji. They also use a thorough air conditioning management system and air purifiers to maintain the temperature inside the brewery at around 5°C during brewing, creating an environment that promotes stable fermentation.

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