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Suginishiki Kinnosuke Kimoto Junmai, Nakadori Genshu, Pasteurized Once (2024 Brewing Year)

Suginishiki Kinnosuke Kimoto Junmai, Nakadori Genshu, Pasteurized Once (2024 Brewing Year)

静岡県／杉井酒造

When you put it in your mouth, it has the fresh texture of new sake, and you can really taste the umami and richness of the rice that comes from brewing it with kimoto yeast.
Recently, it seems that an increasing number of raw sakes have a low alcohol content of around 15% by adding water to the mash, but this product is a rich, undiluted raw sake.
Recommended for those who want to enjoy a rich flavor, or who want to warm it up and dilute it with water themselves.

Specific name, etc.: Raw moto pure rice / ALC (%): 18.0 / Main ingredient: / Rice polishing ratio (%): 70 / Yeast: Association No. 701 / Sake meter value: 8.0 / Acidity: 2.2 / Amino acid content: 2.2 / 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.

¥1,573
¥1,573
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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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