Extremely limited edition sake using 3 stage mashing method (Sandan-Jikomi) with water from 3rd stage replaced with competition spec Yamada Nishiki daiginjo which was pressed using the expensive ‘shizuku’ method (where the sake from moromi is not pressed using a yabuta or fune but put in a bag and allowed to drip slowly into containers). It has big impact on production cost but brings exceptional flavour. 6 bottles available at time of writing.
Sold out in Japan - only available outside.
The Specs
Classification Kijoshu
Raw ingredients Rice / Koji / Sake
Rice variety Higashihiroshima Yamada Nishiki / Hyogo “Toku A” Yamada Nishiki
Polishing ratio Rice for Koji : 40% Rice for mashing : 40%
Alcohol content 16%
Yeast Hiroshima Yeast
Yeast starter Sokujo
Specification Jikagumi / Undilluted / In-bottle pasteurization / In-bottle storage
Recommended serving temperature Chilled / Room Temperature
Storage method - Refrigerator