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杉錦 生酛純米 エドノアキザケ（令和7醸造年度）

杉錦 生酛純米 エドノアキザケ（令和7醸造年度）

静岡県／杉井酒造

江戸時代のお酒は当時の製造環境から侵入する乳酸菌の働きにより「酸度」が現代の酒より2～3倍くらい高かった事が明治時代の酒の分析結果から知られています。この「エドノアキザケ」は、主に焼酎で使われる「白麹」の生産するクエン酸によって酸度を高くし、江戸時代の酒質の再現を試みた生酛純米で、ひと夏越して熟成させた秋上がりです。

麹の四割弱程をクエン酸を生産する「白麹」にして酸度を高くしてあります。程よい甘さ、酸がありしっかりとあり、また瓶詰め後常温で夏を越して熟成も程よく進み、とてもまろやかな味わいです。秋ならではのお酒として冷やしても燗酒でも楽しめます。冷やしても燗酒でも楽しめますが燗冷ましもおすすめです。

Specific name, etc.: 生酛純米 / ALC (%): 14.0 / Main ingredient: 出羽の里 / Rice polishing ratio (%): 70 / Yeast: 蔵付 / Sake meter value: -5.0 / Acidity: 2.2 / Amino acid content: 1.3 / Brewing year: 2025

<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.

¥3,740
¥3,740
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Producer/Brewery ( Shizuoka Prefecture / Sugii Sake Brewery (Suginishiki) )

This brewery is located in Fujieda City, Shizuoka Prefecture, and was founded in 1838. Until recently, they invited sake brewers from various regions of Japan, such as Noto Toji, Hida Toji, and Nanbu Toji, to help them make sake. However, since 2000, the company's representative, Sugii, has served as Toji, and the brewery has switched to making sake mainly with year-round employees.

With the desire to create sake that realizes the deep flavor that can be brewed from rice through the natural processes, we are particularly committed to traditional brewing methods that utilize the action of natural microorganisms, such as "junmai sake" and "kimoto/yamahai," as well as "aging."

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