KAMIKATA Junmaishu Mizumotojikomi

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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%
Polish: 70%
SMV: ±0
Acidity: 1.5

清酒 神鷹 純米 水もと仕込み
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。

容量 720ml/1800ml
使用米 兵庫県産米
精米歩合 70%
日本酒度 ±0
酸度 1.5
アルコール度数 15~16度

Description

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%
Polish: 70%
SMV: ±0
Acidity: 1.5

清酒 神鷹 純米 水もと仕込み
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。

容量 720ml/1800ml
使用米 兵庫県産米
精米歩合 70%
日本酒度 ±0
酸度 1.5
アルコール度数 15~16度

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