Otani Shuzo Co., Ltd.

　

Raw rice strong, rice polishing rate 65%, alcohol content 15 degrees, sake degree +4.2, acidity 1.4

Junmaishu is brewed using the kimoto method, which makes the most of the vitality of microorganisms.
"Kimoto brewing" is a brewing method that began in the Edo period. When preparing the moto (also called the yeast starter), steamed rice is crushed with a paddle (called yamaoroshi), which causes the lactic acid bacteria to naturally multiply and produce lactic acid, which prevents the growth of unwanted bacteria.
As a result, the rich amino acids give the sake a deep, flavorful, and firm taste.
When the strong rice is polished to 65% and warmed, it develops an even richer, deeper flavor and the umami taste that comes from the maturation.

The product name on the product label was created by the active calligrapher, Mai Yamamoto, to express the product.