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Organic Sake Tsuchida Shuzo (Homare Kokko) Junmai Daiginjyo Platinum 土田酒造(誉国光)純米大吟醸 プラチナ - 720ml

Original price HK$665.00 - Original price HK$665.00
Original price
HK$665.00
HK$665.00 - HK$665.00
Current price HK$665.00

The highest grade "Junmai Daiginjo" of Homare Kokko

No additives, including chemicals, acids, enzymes, deoxidizer used in the processing of this sake. Tsuchida brewery is one of the three sake brewers that can brew sake with this organic method which requires high skills and attention to the fermentation process. 

With this grade of sake, it is recommended not to heat it. Drink it chilled or room temperature to enjoy the flavor. 

100% Yamahai yeast used for the fermentation.

Yamahai is a traditional method of making use of the natural lactic acid bacterium during the sake making process. Manmade lactic acids are used in modern processes but at Tsuchida brewery, they follow the traditional method of waiting for the natural lactic acid to form and ferment the sake.

Yamahai means "abolishing Yama Oroshi". Yama Oroshi is a process where the sake brewers steam the rice and blend it until it turns into a rice porridge texture. By "abolishing'" this, it means it that the brewers let the process happen on its own by the fermentation process. It will take longer but this is a more natural way of making sake. 

Grade: Junmai Daiginjo (highest grade of sake)
Taste: Smooth and pure sake taste
Sake Brewery: Tsuchida Shuzo Brewery (Gunma, Japan) 
Ingredients: 100% Yamada Nishiki Rice (known as the best rice for sake making) 
Rice Polish Rate: 35% 
Brewing water: The underflow water of Hotaka Mountain Range
Yeast: Yamahai 
Extraction (Squeezing) method : Yabuta Style
ABV: 15%
Size: 720ml

※Comes in a gift box

プラチナのように輝く美しき純米大吟醸

酒米の最高峰と云われる「山田錦」と使い、
低温でゆっくり発酵させた純米大吟醸は、雑味がなく、
透き通るような後味が特徴です。

香りを抑え、食事ともよく合う純米大吟醸。
季節の食材とのマリアージュをお楽しみ下さい。

出品酒と同規格で造る、珠玉の限定酒。
贈り物に、大切な方とのお食事にどうぞ。

※こちらの商品は化粧箱入りです。 

誉国光の場合は、お酒を作る過程で、自然の乳酸菌*1を活かした昔の製法"山廃造り"*2を取り入れてます。

*1 最近の主流は、人口の乳酸を使うのですが、土田酒造さんは全て自然の中にいる乳酸菌 (空気の中とか壁にくっういてる菌たち)が降りてくるのをひたすら待つとのことです。

*2 山廃の意味とは、「山おろし」という名前の"蒸した米、麹、水を混ぜ粥状になるまですりつぶす工程"を廃止するという意味で、「山」「廃」という名前がついたそうです。簡単にいうと、何にも手出さずに、自然の力にお任せという時間のかかるすごい工程のことです。

原料米 : 山田錦100%
精米歩合 : 35%
仕込水 : 武尊連峰の伏流水
アルコール分 : 15度(原酒)
酒母方法 : 山廃 
上槽(搾り)方法 : 薮田式自動圧搾機
内容量 : 720ml


Customer Reviews

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Brooke Babington
Holy Water

Wow — so smooth — every time I serve this to people they are in shock as this the real sake —- they love it

Thank you for your review and purchase at Foodcraft! Nice to hear that!