Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

78%

alcoholic content

15 degrees.

sake leeway

+9

Features of the brewery.
1.In addition to sake (Suginishiki), the brewery also produces mirin (Asukayama) and shochu (Saisuke). In particular, the production of mirin (sweet sake) is the only one in Shizuoka Prefecture.

2.The brewery specialises in the use of natural lactic acid bacteria, which is in the minority in current sake brewing.

3.With a desire to produce sake that makes the most of the original flavour of sake based on traditional methods, we produce dry sake with a rich and acidic taste. Many of the sake qualities are suitable for warming sake, where the complexity of the flavour comes alive.

■ Characteristics of sake
　The brewery produces several modern versions of the taste of old-time sake, inspired by the dark, deep-flavoured sake of the early Showa period. It has a dark, jun taste with a high acidity level and an astringent taste derived from low refining, combined with an aroma of maturity.
　It is often used as a standard heated sake in local restaurants, but it is also highly regarded in France for its full-bodied, wine-like flavour.

■ Aroma.
Grain (toast), mushrooms, chestnuts, nuts.

Temperature
Warmed sake recommended