Tohoku Meijo First Son Kimoto Junmai Sake 300ml Junmai [J753]

The “first grandchild” is devoted to making raw materials.

Sake is brewed using rice, water, and the tiny forces of life in nature. Microorganisms are involved in various situations and play a major role in the production of sake. Among these, the process called shubo is the process of cultivating a large amount of sake yeast, which is responsible for alcohol fermentation. In modern times, several methods have been developed to save labor in complex processes. However, since its founding, Hatsuson no Kura has been brewing sake using the time-consuming and time-consuming traditional method, ``Ikimotozukuri.''

This is due to our commitment to quality, which goes back to the origins of sake brewing. Kimotozukuri is a method of utilizing lactic acid bacteria in the air to suppress the reproduction of living things other than sake yeast. It requires skills and experience cultivated over many years, and it is said that there are only a few breweries in Japan that still brew in-house.

Yeast, which is cultivated by skillfully guiding the workings of the natural world, is said to produce healthy and vigorous fermentation in the moromi, resulting in strong and robust sake. The brewed sake is characterized by a deep flavor and a refreshing aftertaste.

The first grandchild will inherit and develop the rich flavor unique to Sakata Sake, where the local climate is alive and well in an environment blessed with water and greenery.