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睡龍 生酛純米 ひやおろし 7年熟成 2026 - 蔵内熟成 2018BY -

睡龍 生酛純米 ひやおろし 7年熟成 2026 - 蔵内熟成 2018BY -

奈良県／久保本家酒造

平成30年醸造年度に「日本晴」を60%精米、「山田錦」を65%精米し生酛仕込みで醸した純米のひやおろし（1回火入れ、生詰）を、蔵内で約7年熟成させた後に出荷された長期熟成酒です。生詰めの瑞々しさに長期熟成の深みが加わった味わいを楽しめます。

Specific name, etc.: 生酛純米 / ALC (%): 15.0 / Main ingredient: 山田錦 / Rice polishing ratio (%): 65 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2018

<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.

¥2,090
¥2,090
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Producer/Brewery ( Nara Prefecture/Kubo Honke Brewery (Suiryu) )

This brewery was founded in the Genroku period of the Edo period (around 1700) in Uda city, Nara prefecture. It is located in Ouda, the birthplace of Japan, close to the capital of Asuka, and also mentioned in the mythology of the Kojiki and Nihon Shoki.

In sake brewing, we are very particular about complete fermentation and kimoto brewing, and we cultivate koji until it has a chestnut aroma and then ferment all the sugars converted by its strong enzymes. From the mash that has been fermented until no impurities can be detected, we create "Kimoto no Dobu," which embodies the ideal dry taste.

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