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Tenon Kimoto Junmai Daiginjo Sake with Sakeru 2

Tenon Kimoto Junmai Daiginjo Sake with Sakeru 2

島根県／板倉酒造

This is the first product in two years to use Kame no O. To maximize the flavor unique to lactic acid bacteria brewing, the sake is pressed and bottled in the spring and then aged at ice temperature for seven months. The aroma is mild, and when you drink it, it smells like a ripe melon, with a gentle sweetness and a good balance of acidity.

Specific name, etc.: Kimoto Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Saga Nishiki / Rice polishing ratio (%): 50 / Yeast: Storehouse / Sake meter value: -8.0 / Acidity: 8.0 / Amino acid content: / Brewing year: 2023

<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.

¥1,650
¥1,650
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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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