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Shigemasu Portfolio 08. Jukusei Daiginjo Kotan

SHIGEMASU

Jukusei Daiginjo Kotan

Yamada Nishiki from Itoshima, Fukuoka Prefecture, is milled down to 40% in our own milling machine, and the daiginjo is fermented slowly at low temperature and stored in the brewery's cold storage for 3-5 years. The roughness of the new sake is completely removed, therefore, the flavor is rounded. It is characterized by its matured aroma, which has changed over time from the gorgeous fragrance of Daiginjo. It is recommended to be served lukewarm.

  • Type

    Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.1-1.3

  • Amino Acid

    0.9-1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

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