Choryu Sake Brewery Yoshino Cedar Barrel Sake 720ml Barrel Sake [J339]

It is a process of polishing rice in its original form, carefully assessing the properties of sake rice and polishing it in its original shape with the hope of producing delicious sake. Daiginjo actually takes three days and nights to polish.

This is how you wash your hands and soak. This work requires a lot of attention to detail as water absorption is carried out for a limited period of only a few seconds.

The hand-washed rice is then steamed using a traditional koshiki. The brewers pour their soul and love into each grain of rice.

Koji making is what determines the flavor of Japanese sake. The brewers devote themselves wholeheartedly to making koji. The fermentation takes place in the koji room for about two days, with the temperature and humidity delicately adjusted. This is how Nanbu Toji's unique Tsukihaze Koji was born. This is the secret of Choryu, which has a clean taste.

Microorganisms called yeast are added to koji, steamed rice, and water, and the yeast mother, which is the essence of sake, is slowly cultivated. The brewer devotes all his attention to talking with the invisible yeast.

And the most important part of sake brewing is fermentation. Moromi was born in response to the love of brewers who are devoted to the essence of sake brewing, and gradually changes its form and is reborn into a new type of sake.

The rice that has been pressed for a long time is now being separated into sake and sake lees. This is the moment when sake is born.

The sake that is carefully brewed at Koryo Gura is transported to Yao Gura's underground air-conditioned storage, which is lined with storage tanks, where it is slowly aged. As the seasons change and the power of time becomes mellow and aromatic, it is time for the birth of a new Choryu.

Bottled in Choryu's own sterile room. Shower cooling that eliminates slight quality changes. We pursue sake brewing that strives for quality to the very end.

Products such as Daiginjo sake and Vintage Junmai sake are aged at low temperatures after being bottled. This is to minimize changes in taste and aroma, encourage gradual aging, and preserve the flavor.