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Sake Shop Hachibei Junmai Jugoya (brewed in 2024)

Sake Shop Hachibei Junmai Jugoya (brewed in 2024)

三重県／元坂酒造

This Junmai sake is named after the "Jugoya" (the 15th night of the 8th month of the lunar calendar), a festival celebrating the full moon on the 15th day of the 8th month of the lunar calendar, also known as the "Mid-Autumn Moon." It is made with Yamada Nishiki rice for the koji rice and Gohyakumangoku rice for the rice, and is brewed with 60% polished rice (pasteurized once). It is an "Autumn-Agari" sake that has been aged over the summer. As autumn deepens, the sake matures and develops a rich, savory flavor.
Can be enjoyed in a wide range of temperatures.

Specific name, etc.: Junmai / ALC (%): 14.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 60 / 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.

¥1,602
¥1,602
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Producer/Brewery ( Mie Prefecture / Motozaka Sake Brewery (Sakaya Hachibei) )

The brewery is located in Odaicho, Taki-gun, Mie Prefecture, and was founded in Bunka 2 (1805). It has a small production capacity of approximately 900 koku, with only five people involved in sake brewing.

The town of Odai, where the facility is located, has been designated a UNESCO Ecopark, and the Miyagawa River that flows in front of the facility is a river with a deep valley and abundant flow, originating from the abundant rain that falls on the Kii Mountains. Despite stretching 91km across Mie Prefecture from west to east, there are only two reservoir dams, making the town highly water-retaining and surrounded by a beautiful natural environment.

In this environment, the representative brand, Sakaya Hachibei, is based on the concept of "An overnight of relaxation rather than a glass of surprise," and values ​​its role as a sake that pairs well with food.To this end, the company refrains from using flashy ginjo aromas as much as possible, and instead produces sake that can be savored slowly and sipped for a long time by bringing out the flavor of the rice.
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