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Sugata Tsuyasugata Junmai Ginjo Unpasteurized Sake (brewed in 2024) [Scheduled to arrive in early September]

Sugata Tsuyasugata Junmai Ginjo Unpasteurized Sake (brewed in 2024) [Scheduled to arrive in early September]

栃木県／飯沼銘醸

This Junmai Ginjo/Genshu is made using Yamada Nishiki rice for the koji rice and Gohyakumangoku rice for the rice used, polished to 55%, and aged over the summer as an "Autumn Age" sake (pasteurized once, unpasteurized).
It has a refreshing aroma and a juicy taste, while also showing the mellowness that comes from aging.

Specific name, etc.: Junmai Ginjo / ALC (%): 17.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 55 / Yeast: / Sake meter value: 0.0 / Acidity: 1.7 / 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 ( Tochigi Prefecture / Iinuma Meijo (Sugata) )

This brewery is located in Tochigi City, Tochigi Prefecture, and was founded in Bunka 8 (1811). They mainly use "Yamada Nishiki" and "Gohyakumangoku" rice harvested from their own fields, as well as by farmers in the city and Tochigi Agricultural High School, as well as "Hitogokochi" and "Yume Sasara" harvested within the prefecture.
In terms of sake brewing, the "Suginamiki" brand uses only rice and yeast from within the prefecture, resulting in a gentle, dry sake that you will never tire of drinking, while the "Sugata" brand was started by the current 9th generation head of the family after he became the brewery's master brewer, with the desire to make sake that he himself would want to drink. He also uses rice from outside the prefecture, aiming to produce sake that is vibrant and flavorful.

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