Dan Junmai Ginjo

Sasaichi Sake Brewery began with Hanadaya in 1661, and was renamed and integrated with Sasaichi Sake Brewery in 1919. "Sasa" means alcohol, and "one" is the best in Japan. Sasaichi Sake Brewery is located in Sasako -cho, Otsuki City, Yamanashi Prefecture, and brews alcohol in the land that flourished as a post town of Sasago Pass, the most difficult Koshu Kaido. In this area, groundwater from the sacred peak Fuji is flowing, and the water that is the source of the sake is filtered over decades, with the snow -free water that falls on Mt. It is a clear water. There is a statement that the water -bodies were brought in a tea ceremony in Edo Castle a long time ago, and the "Omae Mizu" was selected as the water to be carried by the Emperor Meiji when going to Kyoto. It is a venerable preparation water called. By preparing it with the famous water, you can focus on brewing that makes the most of the highest quality sake rice characteristics. The characteristic of Sasaichi Sake Brewery's sake is a soft drinking mouth with a good water that makes up 70 % of sake, and a powerful taste with the flavor of rice. In order to respond to the best water, we are thoroughly particular about raw rice, and uses the best sake rice to brew sake. Sasaichi Sake Brewery aims to brew the blessings of nature slowly and low -temperature, and brew a well -balanced sake with a wide ginjo scent that emphasizes the harmony between aroma and flavor, and a balanced pure acidity and sweetness and flavor. Sake brewing. For this reason, we put the expression of the pure flavors of water and rice, focusing on pure rice and mountain abandonment that make use of the traditional yeast and lactic acid bacteria to the limit. Sasaichi Sake Brewery emphasizes the harmony between the scent and taste, aiming for the ultimate food and sake, which is not aware of specific dishes.