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Tenon Spring Moon Junmai Ginjo Slightly Sparkling Nigori Nama Genshu (brewed in 2024)

Tenon Spring Moon Junmai Ginjo Slightly Sparkling Nigori Nama Genshu (brewed in 2024)

島根県／板倉酒造

This is the annual "Spring Moon." This is a Junmai Ginjo Nigori Nama Genshu made by mixing Junmai Ginjo Kaoru unpasteurized sake with nigori filtered from the original mash, and then fermenting it in the bottle for a second time, resulting in a slightly effervescent Junmai Ginjo Nigori Nama Genshu.
The sweet aroma of koji, the coolness of Sakanishiki and the warmth of Nigori make this a highly drinkable sake.
*Please do not place the bottle on its side as it has a perforated stopper. Please release the gas little by little when opening the bottle to prevent it from spraying out.

Specific name, etc.: Junmai Ginjo / ALC (%): 17.0 / Main ingredient: Saga Nishiki / Rice polishing ratio (%): 60 / Yeast: / Sake meter value: 5.0 / 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.

¥3,520
¥3,520
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Producer/Brewery ( Shimane Prefecture / Itakura Sake Brewery (Tenon) )

This brewery, located in Izumo City, Shimane Prefecture, was founded in 1872. The name Tenon was chosen in 1916 by Sakamoto Gozen, the head priest of Yohoji Temple, the head temple of the Nichiren sect, from the Buddhist scriptures, Mukyo Tenon.
Based on the traditional Izumo brewer's technique of "Sanin Ginjo Brewing," the rice koji is made using "tsukihaze three-day koji" (rice koji that is usually made in two days is made over three days), which allows the koji mycelium to penetrate firmly, resulting in a pure, rich flavor with a gentle taste and a deep aftertaste.In addition, using the lactic acid bacteria and yeast in the brewery, the brewery also uses the traditional kimoto and yamahai techniques to make additive-free sake, and a diverse blend of yeasts leads to a unique, complex, and rich flavor that can only be produced at "Ten-on," which is not a uniform style.

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