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Koei Kiku Tsukikage Shinriki Natural Lactic Acid Bacteria Fermented Unfiltered Raw Sake (Reiwa 6 Brewing Year)

Koei Kiku Tsukikage Shinriki Natural Lactic Acid Bacteria Fermented Unfiltered Raw Sake (Reiwa 6 Brewing Year)

佐賀県／光栄菊酒造

This unfiltered, low-alcohol sake is made using 100% "Shinriki" rice from Kumamoto Prefecture, brewed using natural lactic acid bacteria (a name unique to our brewery, similar to kimoto or yamahai brewing), and aged at ice temperature for three months before being shipped.
It has a fresh, youthful, sweet Ramune-like aroma and subtle aroma, and is clear yet has a savory flavor. After opening, the flavor of the kimoto brewing gradually emerges, and the astringency and acidity beautifully round off the aftertaste.

It is best enjoyed within a few days of opening. If you let it age further, it can also be enjoyed warm.

Specific name, etc.: Raw moto pure rice / ALC (%): 15.0 / Main ingredient: divine power / Rice polishing ratio (%): / 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.

¥2,090
¥2,090
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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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