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Kariho Yamahai Junmai Nama Genshu Extra Edition +22 (Reiwa 6 Brewing Year)

Kariho Yamahai Junmai Nama Genshu Extra Edition +22 (Reiwa 6 Brewing Year)

秋田県／秋田清酒

This extremely dry Junmai sake, with a sake meter reading of +22, is made using the traditional Yamahai brewing method of Karihogura, which has been pushed to the limits of fermentation. By using our own cultured yeast (KSP), we strive to achieve both spiciness and umami. Although it is extremely dry, thanks to the Yamahai brewing method, the alcohol content is 19°C, giving it a rich, punchy flavor.

Specific name, etc.: Yamahai Junmai / ALC (%): 19.0 / Main ingredient: / Rice polishing ratio (%): / Yeast: / Sake meter value: 22.0 / 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.

¥3,300
¥3,300
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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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