SAKURAMASAMUNE
Chinu-no-Umi
Chinu-no-Umi
Sake Type (designation) Junmaiginjo (Kimoto)
Rice Yamadanishiki (from Hyogo)
Rice Polishing Ratio 60%
Alcohol Content (by volume) 15.5%
Sake Mater Value +2.0
Acidity 2.10
sweet
middle
medium dry
dry
5C
(41F)
10C
(50F)
15C
(59F)
20C
(68F)
35C
(95F)
40C
(104F)
45C
(113F)
50C
(122F)
@@"Chinu-no-Umi" means Osaka Bay. Our sake used to be shipped in a transport ship called "Taru Kaisen", and was sent to Edo or other areas via the bay.
@@This sake is junmaiginjo-shu brewed in a tradtional method in making shubo (sake starter) called "Kimoto", and that the koji starter, called "Tane-koji", is produced by ourselves. It has an umami of Yamadanshiki in Hyogo (the best rice for brewing sake) and has a full-bodied and sharp aftertaste.

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