This sake is made using unique Yamada Nishiki rice, and its unique flavor can be fully appreciated in the taste. It has a richness that spreads across the palate, with a refreshing acidity and a crisp finish that elevates the flavor of any dish.
This sake utilizes Yamada Nishiki rice produced in Higashiizumo, and the koji and yeast also come from the same region. The origin of this sake can be traced back to the summer of 1995, when the sixth-generation president of the brewery, Takesato, entered the brewery for the first time and brewed a small barrel of sake himself after obtaining permission from the toji. From the 1998 brewing year, they began to use fully the Yamada Nishiki rice from the Higashiizumo area, which is cultivated without pesticides or fertilizers by the farmer's organization "Yamada no Kakashi".
This sake utilizes Yamada Nishiki rice produced in Higashiizumo, and the koji and yeast also come from the same region. The origin of this sake can be traced back to the summer of 1995, when the sixth-generation president of the brewery, Takesato, entered the brewery for the first time and brewed a small barrel of sake himself after obtaining permission from the toji. From the 1998 brewing year, they began to use fully the Yamada Nishiki rice from the Higashiizumo area, which is cultivated without pesticides or fertilizers by the farmer's organization "Yamada no Kakashi".
Product Name: Ouroku Junmai Ginjo Takemichi Muroka Nama Genshu
Grade: Junmai Ginjo
Polishing Rate: 55%
Rice Type: Yamada Nishiki from Higashiizumo
Alcohol: 16% Vol
Brewery Prefecture: Shimane Ouroku Sake Brewery Co., Ltd.
