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Shitaizumo Junmai Ginjo Gohyakumangoku Directly Squeezed Unpasteurized Sake (Reiwa 6 Brewing Year)

Shitaizumo Junmai Ginjo Gohyakumangoku Directly Squeezed Unpasteurized Sake (Reiwa 6 Brewing Year)

静岡県／志太泉酒造

This unpasteurized sake is made by Noto Toji Nishihara using Gohyakumangoku rice from Toyama Prefecture, and is bottled directly without going through a tank, resulting in a fresher taste.
It has a refined ginjo aroma reminiscent of banana and melon, and a clear finish with the umami and freshness that only unpasteurized sake can offer. Perfect for drinking with meals.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 55 / Yeast: Shizuoka Yeast NEW-5 / Sake meter value: 3.0 / Acidity: 1.4 / 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.

¥1,870
¥1,870
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Producer/Brewery ( Shizuoka Prefecture/Shitaizumi Brewery )

This brewery was founded in 1883 and is located in Yaizu City, Shizuoka Prefecture.

After resuming sake brewing after the war, they quickly began working on ginjo brewing, and in 1960 they released the ginjo sake "Shirasagi," which a few years later won a gold medal at the Tokyo University of Agriculture and Technology Tasting, the most prestigious sake brewing event in Japan at the time. Since the 2009 brewing year, under the direction of Noto Toji Nishihara Mitsushi, they have been pursuing modern sake quality while continuing to use their ingenuity to brew traditional sake.

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