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Koei Kiku Tsukikage Kame no O Natural Lactic Acid Bacteria

Koei Kiku Tsukikage Kame no O Natural Lactic Acid Bacteria

佐賀県／光栄菊酒造

This is the first product in two years to use Kame no O. To maximize the flavor unique to lactic acid bacteria brewing, the sake is pressed and bottled in the spring and then aged at ice temperature for seven months. The aroma is mild, and when you drink it, it smells like a ripe melon, with a gentle sweetness and a good balance of acidity.

Specific name, etc.: / ALC (%): 15.0 / Main ingredient: Turtle tail / Rice polishing ratio (%): / Yeast: / Sake meter value: / Acidity: / 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.

¥2,200
¥2,200
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Producer/Brewery ( Saga Prefecture/Koei ​​Kiku Brewery )

This brewery, located in Ogi City, Saga Prefecture, was founded in 1871 (Meiji 4). In 2006, it closed its doors after a long history of 135 years, but under a new management structure led by a director who had worked on famous TV programs, it overcame difficult hurdles such as securing a brewery for production and obtaining a sake production license, and with the addition of Yamamoto, the spirited master brewer of Aichi Prefecture's "Kikutaka," it began selling its sake in December 2019. It quickly became a popular brewery.

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