Product |
|
SAKE Name |
Suisin Junmai Ginjo Inaho |
| Ricetype |
Yamada-nishiki |
| Seimaibuai |
15～16% |
| Alchohol Content |
60% |
| SAKE Meter Value |
+2.5 |
| Acidity |
1.6 |
Tasting Notes |
| <Pure Rice Ginjo Sake Inaho or Rice Ear> The selected sake-making rice is polished to 60% or less of the original size. Slow low-temperature fermentation using Sui-shin’s unique Ginjo Yeast results in slightly dry and smooth texture. Additionally, the sake is allowed a half year for storage and maturation to achieve its rich and savory flavor. |
Product |
|
SAKE Name |
Suisin Junmai Bunanosizuku |
| Ricetype |
Yamada-nishiki |
| Seimaibuai |
60% |
| Alchohol Content |
15.5% |
| SAKE Meter Value |
+3 |
| Acidity |
1.8 |
Tasting Notes |
| <Pure Rice Sake Buna-no-shizuku or Beech Dew> Extra soft water from primeval beech forests is solely used. Sophisticated acidity and full flavor blend well, gentle to taste buds |
About the KURAMOTO（蔵元の背景について） |
 <What’s Sui-shin>
YOKOYAMA Taikan, a great Japanese-style painter who lived a long life of 90 years in the 19th to the 20th century, loved the Sui-shin sake for all his life. Sui-shin enjoys a large share as one of the most famous Hiroshima premium sake breweries, well acclaimed both nationally and internationally. It started its business in 1860 and has won many awards since then. At the beginning of the 20th century, Sui-shin came in first three times in a row at the Annual National Sake Fair. As a result it was given the honorary award, which made it the more reputed. We are committed to succeed the sake-making culture of Japan and produce the kind of sake our customers love. We are determined to maintain high quality and develop a variety of sake suitable for changing times.
<Special Features>
Sui-shin’s sake making water comes from primeval beech forests at the bottom of the mountain called Taka-no-su-yama in the middle of Hiroshima Pref. This water hardly contains minerals, an extreme example of soft water. This water requires a very long time for fermentation. Under this slow, low-temperature fermentation, the yeast produces a lot of ester, sources of fragrance. Therefore, the sake brewed with soft water is not only delicate, pure, and refined but also rich in delightful flavor and aroma. The rice used is the premium Yamada-nishiki and other strictly selected rice grown in Hiroshima. Only the rice special for sake making is used. The rice is polished to 65% or less, even down to 30%, of the original weight. |
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