Himenosake Tokubetsu Junmai Extra Dry

The alcoholic name "Kojiji" was named after the Koi Island "Iyo no Fuji" off Matsuyama, which looks like a warehouse. I think sake is a drink for cooking. Except for unnecessary sweetness, we aim to make alcohol with a solid umami, and a faint scent. In search of these ideal sake, Shimada Sake Brewery spares a lot of time and effort. Naturally, all processes are completed in -house. We perform careful squeezing with old -fashioned sake tanks (Sakabune), and we perform a bottle (binkan) that heats and sterilizes with a single -water bath one by one. We do not seek gorgeousness, have a strong presence, but do not come out too much, and continue to walk into the "deep dry sake" that can fulfill the taste of the appetizers.