KAGURA Mitsugo Kyoto Yuzu Muroka

Mizuo, located in the mountains of Ukyo -ku, Kyoto, is a village that is considered to be the birthplace of yuzu cultivation in Japan. It was once called "Mizuo in Japan" and is still prized in Japanese food and Japanese sweets. The difference in the taste of Yuzu is that it is created by the growing years. Yuzu Mizuo goes back to the Kamakura period, and the record of Emperor Hanazono is planted. The fruit cultivated from yuzu trees with older trees is rich in the refreshing yuzu flavor. Kyo Yuzu and the rare rice -friendly rice suitable rice suitable "celebration" 50 % of rice, "Jinzo", which is full of rice flavor and Ginjo scent. The fermentation period of Jizo is about 40 days, which is about 1.5 to twice the fermentation period compared to the average sake manufacturing. After squeezing, do not apply any filtration, and sleep slowly and slowly with the yuzu juice in a tank kept under freezing. After the entire quantity, the secret plug bottle was immediately inserted and the rapid cooling was performed to prevent the fragrance from volatilization and protected the delicate flavor. Please enjoy the thick fragrance of yuzu, fresh acidity and faint bitterness, and the whole taste made of sake.