Kamitaka Junmaishu Mizumotojikomi

This special Kamitaka Junmaishu Mizumotojikomi is made using an rare ancient brewing process called Mizumoto, originally from the 14th century. This process takes highly skilled brewing master as it is difficult to control. It consists of soaking milled rice in water along with a small amount of cooked rice, then waiting a few days until the water becomes cloudy and bubbles start to appear. The rice is then strained through a basket or strainer and steamed, and finally brewed with koji and the water from the soaking step. After around seven days, it will have fermented and turned into sake. Using this unique Mizumoto brewering process, sake becomes exceptionally light and refreshing with enhanced aroma of rice and sweetness.
Volume: 720ml/1800ml         Alcohol: 15% ABV          Polish: 70%

Description

This special Kamitaka Junmaishu Mizumotojikomi is made using a rare ancient brewing process called Mizumoto, originally from the 14th century. This process takes highly skilled brewing master as it is difficult to control. It consists of soaking milled rice in water along with a small amount of cooked rice, then waiting a few days until the water becomes cloudy and bubbles start to appear. The rice is then strained through a basket or strainer and steamed, and finally brewed with koji and the water from the soaking step. After around seven days, it will have fermented and turned into sake. Using this unique Mizumoto brewering process, sake becomes exceptionally light and refreshing with enhanced aroma of rice and sweetness.
Volume: 720ml/1800ml         Alcohol: 15% ABV          Polish: 70%
神鷹純米酒,採用從日本室町時代延續下來的非常稀有的【菩提】(Mizumoto)釀造方式,即,把生米浸泡在水裡再乳酸發酵的方式提高酸度。【菩提】釀造方式目前日本全國已經變得鳳毛麟角。
【菩提】釀造方式,會使清酒的口感更加輕柔,米的香氣和甜度會得到提升。口感乾淨利落,甜度和酸度平衡得非常好。
 
水もと(菩提もと)は、室町時代に確立された醸造方法で生米を水に浸して乳酸発酵を促すことで酸度を高め、安全に醸造する全国でも珍しい製法です。口当たりが柔らかく米の旨味も充分引き出され甘みを感じますが、きれいでしっかりとした酸とのバランスも良く仕上がっています。

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