This sake has a soft and refreshing aroma. After a gentle entrance, the grape-like sweetness emerges like a clear spring, with a hint of bitterness and a refreshing acidity. The sweet and acidic tastes slowly blend together, leaving a rich aftertaste, like a leisurely and pleasant moment.
The production method of this sake is very similar to that of "Kijoshu" (a type of sake made with additional sake lees), and aims to fully integrate the strong fruity flavors of hydrangea yeast into the sake. The goal is to pursue the freshness and lightness of the hydrangea flower, rather than the richness and depth of "Kijoshu".
The strong fruity flavor is obtained from the fermentation process of "hydrangea yeast" to enhance the completion of the sake. This is because the fermentation of Japanese sake, which is relatively young, has ended, and is the origin of the "Kijoshu" plan.
Although the foam properties of the yeast are completely different even with repeated use, and it doesn't generate heat even without cooling, this beginning is full of uncertainty. Although the result is not completely in line with the "fresh" standard, I believe we have successfully created a sake with a rich sweet and sour balance. Please try it.
Therefore, our goal is to create a sake with more freshness, rather than the maturity that is unique to "Kijoshu", and considering that we use sake as the raw material, we hope that drinkers can experience a unique and rich taste when drinking.
The production method of this sake is very similar to that of "Kijoshu" (a type of sake made with additional sake lees), and aims to fully integrate the strong fruity flavors of hydrangea yeast into the sake. The goal is to pursue the freshness and lightness of the hydrangea flower, rather than the richness and depth of "Kijoshu".
The strong fruity flavor is obtained from the fermentation process of "hydrangea yeast" to enhance the completion of the sake. This is because the fermentation of Japanese sake, which is relatively young, has ended, and is the origin of the "Kijoshu" plan.
Although the foam properties of the yeast are completely different even with repeated use, and it doesn't generate heat even without cooling, this beginning is full of uncertainty. Although the result is not completely in line with the "fresh" standard, I believe we have successfully created a sake with a rich sweet and sour balance. Please try it.
Therefore, our goal is to create a sake with more freshness, rather than the maturity that is unique to "Kijoshu", and considering that we use sake as the raw material, we hope that drinkers can experience a unique and rich taste when drinking.
Product Name: Seto Ashigarikyo No.Zero∞
Grade:
Polishing Rate: 70%
Rice Type: Gin no Sato from Kanagawa
Alcohol: 17% Vol.
Brewery Prefecture: Kanagawa Seto Shuzoten Co., Ltd.
