SNOW BREW SAKE【TSUNAN YUKI-KAMOSHI】
■Tsunan yukikamoshi〜つなん ゆきかもし〜
Raw rice Gohyakumangoku (produced in Tsunan, Niigata Prefecture)
Raw materials Rice (from Tsunan, Niigata Prefecture), Malted rice(rice from Tsunan, Niigata Prefecture)
Rice polishing rate 40%
Alcohol content 16 degrees
<Appearance and taste>
The highest rank in the "Tsunan" series. Put it up for a show or contest
This is a high-quality sake of the same class.
It is transparent like water and has a clear appearance like crystal. Fresh and fresh, including a bite
It is mellow and licks like silk while giving off the sweetness and umami of rice.
I will go straight to my throat. The finish is clean and sharp, banana and phosphorus
The scent of fruit like gorgeous pops, and finally the sweetness of rice is beautifully summarized.
The slow and rich taste is deep, and you can fully feel the beauty and richness of Japan. ""This is sake
Sake rice that produces a clean sharpness
The sake rice used, Gohyakumangoku, is small but has a large heart, so it is 50% or more.
High-polishing is said to be difficult. "Sato (GO) GRAND CLASS" is a rice polishing rate
By using Gohyakumangoku polished to 40%, it has a clear taste with less unpleasant taste.
<Discerning hand-washed rice>
From the rice used in the koji to the rice used in the preparation, all the rice is hand-washed, and we are working hard.
vinegar. Generally, mechanical rice washing is the mainstream, but the smaller the rice polishing rate, the faster the adsorption of water.
Therefore, pay attention to each grain and make a beautiful sake, so the error of the whole water absorption
I'm trying not to.
<Old-fashioned squeezing that took time and effort>
Fill the liquor bag with mash, hang it, and exude from the bag without applying any force other than weight.
I collected one drop and one drop.
Create a clear look and taste by slowly taking time without relying on machines
It squeezes out and brings out the rich flavor of rice.
<The best environment for making good quality sake>
In January, Tsunan Town has a snowfall of 3m and is constant when the temperature is low.
It becomes an environment with clear air, and "Tsunan Yuki Kamo" is made only at this timing.
Since the winter in Tsunan is extremely cold, it is better to use microorganisms that suppress the growth of unnecessary germs and make sake.
Furthermore, if the mash is slowly fermented at low temperature over time, it will be finer.
You can make a highly acclaimed sake.