Shichihonyari Junmai Wataribune

When making sake, there is a process of polishing rice. The classic pure rice sake is 60%polished (40%will be bran), and if it becomes Daiginjo, it is 40%rice polished rice (60%will be bran). In general, the better the rice polished, the more beautifully flavored, but in this collection, we also work on sake brewing using rice that does not dare to rice. By suppressing rice polishing, you can feel the flavor of rice more firmly. This "Junmai" is recommended for mariage with a deep flavor (cream -based dish, etc.), and it will be a food sake that can be enjoyed along with a wide range of genres such as French. I am. The rice used in this liquor is a variety born in the Meiji era, but it was discontinued once in the 1955s due to the difficulty of cultivation, but it was found at the prefectural agricultural test site. It is a phantom sake rice that has been revived from a handful of seeds. In the parent system of Yamada Nishiki, the movement to make Shiga brand rice is progressing. It is a liquor featuring a gentle flavor and comfortable acid unique to soft rice.