From the old days, ‘miso’ paste and vinegar made by placing a piece of Bizen ware in the fermentation tanks has been reputed to be delicious; this sake is made by placing a piece of Bizen ware in the tank of fermentation mash. The result is a semi-dry Junmai sake with exquisitely balanced acidic and umami flavours. This sake can be enjoyed at room temperature, chilled, or on the rocks. It pairs well with Japanese dishes such as sushi and other seafood dishes, and unexpectedly with salads, chocolate, and more. We recommend it as a sake served with meals.
Alcohol content / 15%
Rice-polishing rate / 65%
NET / 500ml
Ingredient / Rice, Malted rice(all raw ingredients made in Okayama Prefecture)
Between the southern area of Okayama Prefecture which faces the Seto Inland Sea, and the deep green ravines of Kibi Highland in the central part of the prefecture where beautiful 'jinya' shogunate headquarters and old town areas remain, is this brewery in the Ashimori district of Okayama City. A white-walled brewery built in the Edo period (1603-1868), the brewery began operating in 1870. The earthen walled structure naturally adjusts temperature and humidity levels; old breweries that have unique structures and devices that naturally assisted the craftsman of bygone days are impossible to reproduce. Blessed with a rare environmental situation, only rice produced in Okayama Prefecture is used and is brewed the old fashioned way.