This sake has the luxurious fruit aroma unique to Kudokijozu. It glides smoothly on the palate, with a clear and well-spread flavor that leaves a very pleasant aftertaste. From the moment it enters the mouth with its beautiful beginning to the end, it captures the interest of the drinker until it flows down the throat. Please enjoy the pleasure of this bottle to the fullest.
Every profession has its own rules, and breaking these rules is taboo. In Japanese sake brewing, there are three taboos: 1. The steam from the steamed rice, 2. Damaging the yeast mash with a ladle, and 3. Polishing ratio below 35%. The "Kinjite" sake is named after this concept. The rice is polished to 11% and brewed with the Ogawa No. 10 and M310 yeast strains to create a pure rice daiginjo sake. Kamenoo Brewery challenges the norm by refining the polishing ratio from 33% to 22% and then further down to the unprecedented 11%. The brown rice is first milled with an ordinary rice milling machine for 100 hours to reach 25% polishing ratio, and then it undergoes an additional 120 hours of polishing using a specially designed low-polishing-rate Diamond rice milling machine until reaching 11%.
Every profession has its own rules, and breaking these rules is taboo. In Japanese sake brewing, there are three taboos: 1. The steam from the steamed rice, 2. Damaging the yeast mash with a ladle, and 3. Polishing ratio below 35%. The "Kinjite" sake is named after this concept. The rice is polished to 11% and brewed with the Ogawa No. 10 and M310 yeast strains to create a pure rice daiginjo sake. Kamenoo Brewery challenges the norm by refining the polishing ratio from 33% to 22% and then further down to the unprecedented 11%. The brown rice is first milled with an ordinary rice milling machine for 100 hours to reach 25% polishing ratio, and then it undergoes an additional 120 hours of polishing using a specially designed low-polishing-rate Diamond rice milling machine until reaching 11%.
Product Name: Kudokijozu Junmai Daiginjo Kinjite 11 Miyama Nishiki
Grade: Junmai Daiginjo
Polishing Ratio: 11%
Rice Type: Haguro-machi, Yamagata Prefecture, Miyama Nishiki
Alcohol: 16%Vol
Brewery Prefecture: Yamagata Prefecture, Kamenoo Brewery Co., Ltd.
