Saiya Sake Brewery Yuki no Kayasha Yamahai Junmai 1.8L Junmai [J176]

飲みあきしない酒質で、適度な酸味があり燗にしてもおいしい純米酒です。飲みあきしない酒質、適度な酸味。燗にしてもおいしい純米酒

¥2,530 JPY
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Vendor: 酒宝庫MASHIMO
Type: Sake/Shochu
SKU: js10110005
Barcode:
Availability : In Stock Pre order Out of stock
Categories: SAKE Sake/Shochu
Tags: 日本酒
Description of item

株式会社 齋彌酒造店 雪の茅舎

米づくりからはじまる酒づくり

It has been said that a year with a lot of snow means a bumper harvest.
It has been said for a long time that not having to worry about water leads to a good harvest.

At Saiya Sake Brewery, the brewers, including the brewer, grow their own rice suitable for sake brewing (Akita Sake Komachi), and brew sake with this rice. According to the brewer, ``The lower the amount of protein in the rice, the less flavorful the sake will be.''

Enjoy sake brewed at Akita Sake Komachi, which has excellent cultivation and brewing characteristics.

齋彌酒造店のこだわり

酵母（酒母）

Our brewery has been cultivating yeast in-house for over 20 years, and we use the yeast we have selected over the years to create a unique flavor and stable sake quality.

We pay close attention to the management of the ``moto'' and ``moromi'' so that different types of yeast do not mix.

山卸廃止もと

``Sokujo moto'', which is currently the mainstream method for making sake mash, is a method in which lactic acid for brewing is added from the beginning, but ``Yamahai'' is a more elaborate method of making yeast and takes about a month to grow. There is a way to say that.

At our brewery, the chief brewer has revived the ``Yamahai'' method to create a moist and sour taste that is appreciated by sake connoisseurs.

秋田杉の麹室

The koji room for making koji is made entirely of thick Akita cedar boards.

The cedar wood breathes and regulates humidity, creating the perfect environment for koji.




comment

This pure rice sake is easy to drink, has just the right amount of acidity, and is delicious even when warmed.

spicy ・　・　●　・　・ sweet taste


Light and elegant ・　●　・　・　・ Concentrated fermentation


Recommended way to drink
・ ● ● ● ・
rock chilled At normal temperature lukewarm Jokan


capacity 1.8L
Alcohol content 16 degrees
Japanese sake level ±0
Amino acid content 0.9
raw rice
(Koji rice/kake rice) 		Yamada Nishiki from Hyogo Prefecture/Akita Sake Komachi
Rice polishing ratio
(Koji rice/kake rice) 		65%

review