| Weight |
N/A |
| Sizes |
N/A |
| Type of sake |
JunmaiJunmai = pure, which means that the sake is normally without any added alcohol or chemical additives
|
| Brewery |
Yamane
|
| Prefecture |
Tottori
|
| Vintage |
2017
|
| Volume |
1.8l, 72cl
|
| Alcohol |
15%
|
| Temperature |
55-60°C
|
| Method |
SokujoThe simplest and safest method of brewing sake, when making Shubo, a kind of leavin to multiply the yeast, selected yeast and lactic acid are added from the beginning. moto
|
| JunmaiJunmai = pure, which means that the sake is normally without any added alcohol or chemical additives |
Yes
|
| Ingredients |
Eau, Kome- KojiQu’est ce que le Koji ?
Dans le cadre du saké, le koji est une moisissure noble qui permet de transformer l’amidon contenu dans le riz en sucre. On appelle cette étape la saccharification., Levures, Riz
|
| Type of rice |
Ghoriki
|
| Origin of rice |
Tottori prefecture
|
| Yeast |
Nanago n°7
|
| KomekojiKome = rice // Koji = aspergillus oryzae // Komekoji = koji rice // the koji will allow the saccharification of the rice starch, the komekoji is thus this saccharified rice, on and in which the koji has developed, and which will allow the saccharification by contamination of the rice added during the fermentation in vat
|
24%
|
| Cuisson |
NikkaiNikkai = deux fois
c'est donc un saké cuit 2 fois
|
| Reduction |
Yes, quantity not communicated by the brewer
|
MurokaMu = no
Roka = filtration
Muroka = no filtration
sake that is not normally filtered after the pressing stage |
Yes
|
| Maturation |
2 ans minimum
|
| Press |
YabutaModern horizontal hydraulic press.
|
| Eau |
2,28 PPM
|
