Description
In order to create an unprecedented sensual delicacy and deliciousness, we have carried out precise sake brewing based on an ideal approach. The top-grade Yamada Nishiki rice harvested in the Miki region of Hyogo Prefecture is polished to 18%, with only the heart of the rice carved out like a crystal sphere, and the mash brewed with single-minded dedication is extracted at low temperature using the traditional “momen shibori” method of sake brewing. It is ideally pasteurized early in the bottle and stored at low temperature at zero degrees.
As this is a very delicate sake, please always store it in the refrigerator at a low temperature of 6 degrees or less. Take it out of the refrigerator and drink it slowly at around 12 degrees for about 10 minutes, and enjoy the changes in aroma and flavor as the temperature rises.
今までにない官能的な繊細さと美味しさを創るべく、理想的な考え方に基づき精緻な酒造りを行いました。兵庫県三木地区で収穫された特等山田錦に、心白のみをクリスタル球体のように削り出す18％精米を施し、一意専心で醸した醪を古式酒造法の「木綿しぼり」で低温抽出。理想的な早瓶火入れと零度で低温貯蔵を施しました。
たいへん繊細なお酒ですので、保管は常に冷蔵庫にて6度以下の低温管理をお願いします。冷蔵庫から出して10分程度の12℃くらいからゆっくり飲んでいただき、温度が上がるごとの香りと旨味の変化をお楽しみください。
