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Kariho Junmai Ginjo Rokushu, fully pressurized, unfiltered, unpasteurized sake (brewed in 2024)

Kariho Junmai Ginjo Rokushu, fully pressurized, unfiltered, unpasteurized sake (brewed in 2024)

秋田県／秋田清酒

This is an unfiltered Junmai Ginjo sake made entirely from rice grown in Akita Prefecture. The entire volume is pressed in a press, and only the "middle part" with the richest aroma is bottled. The name "Rokushu" comes from the six presses at Karihogura.
You can enjoy the fresh aroma and refreshing flavor.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Miyamanishiki / Rice polishing ratio (%): 55 / Yeast: / 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.

¥1,815
¥1,815
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Producer/Brewery ( Akita Prefecture / Akita Sake (Kariho, Dewatsuru) )

Founded in 1865, this brewery in Daisen City, Akita Prefecture, has two subsidiaries, Kariho Sake Brewery and Dewatsuru Sake Brewery. Its representative brands include Kariho and Dewatsuru.

Kariho Sake Brewery, located on the banks of the Omono River, began as Jinguji Sake Brewery in 1913, and has since been brewing sake using the traditional Yamahai method, pursuing the ideal of "a balance of a dry, crisp mouthfeel and a refined, powerful flavor." All of the brewed sake is pressed using the traditional, time-consuming "tank pressing" method, which allows the mash to be pressed slowly and carefully without applying excessive pressure, resulting in a harmonious sake that combines the strength and fine texture that are characteristic of Kariho.

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