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Kami Kokoro Ryoginjo Junmai Ginjo Unpasteurized Sake (Reiwa 6 brewing year)

Kami Kokoro Ryoginjo Junmai Ginjo Unpasteurized Sake (Reiwa 6 brewing year)

岡山県／嘉美心酒造

This Junmai Ginjo sake is made using Omachi rice, a type of rice grown in Satoumimai (satoumi rice) using oyster shells, a specialty of Okayama Prefecture, as fertilizer. The rice is polished to 50% and the rice used is Satoumi Akebono rice, which is polished to 58%. Only the middle part is bottled. This unpasteurized sake is pasteurized once. Available only in the summer.
It has a sweet, fresh, and refreshing summery taste, similar to Shine Muscat grapes.

Specific name, etc.: Junmai Ginjo / ALC (%): 13.0 / Main ingredient: Satoumi rice Akebono / Rice polishing ratio (%): 58 / Yeast: Association No. 901 / 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.

¥1,650
¥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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