SAKURAMASAMUNE
Kinmare Muroka Junmaidaiginjo Sango
Kinmare Muroka Junmaidaiginjo Sango
Sake Type (designation) Junmaidaiginjo
Rice Yamadanishiki (from Yokawa)
Rice Polishing Ratio 35%
Alcohol Content (by volume) 15.5%
Sake Mater Value ±0
Acidity 1.20
sweet
middle
medium dry
dry
5°C
(41°F)
10°C
(50°F)
15°C
(59°F)
20°C
(68°F)
35°C
(95°F)
40°C
(104°F)
45°C
(113°F)
50°C
(122°F)
  "Kinmare Muroka Junmaidaiginjo Sango" is junmaidaiginjo-shu. This sake uses "Yamadanishiki" which is one of the best rice for brewing sake, and the rice is polished to 35%. It is brewed by hand in the process from washing rice to bottling with non-filtered.
  It can be enjoyed with the clear, mellow umami flavor of rice, and the right balance of gorgeous aroma. Taste it chilled or at room temperture.

《Sake Rice》
  Yamadanishiki from Yokawa-cho (Special A district for cultivating Yamadanishiki), the best rice for brewing sake.
  Rice polishing ratio : 35%  The total amount of rice to be used : 750kg

《Washing and soaking》
  The rice is washed by hand per 15kg and controlled the time for soaking in water.

《Shubo (yeast starter)》
  It is brewed by "Sokujo-Moto" method with our own yeast, fermenting for 2 weeks.

《Koji (malted rice)》
  It is made in "the Kanbe method," which is Sakuramasamune's own method and is secretly kept in the brewery. With the method, 4 types of kome-koji(malted rice) are made respectively for 4 processes such as Moto-koji, Soe-koji, Naka-koji, Tome-koji.
  【 Kanbe method】It is the method of making koji (malted rice) to control each grain of rice, and it hadn't been used for some decades because of the complication, however it enables to control the main enzyme titers and manage the dedicate quality instead.

《Moromi (sake mash)》
  It is fermented for a month at a low temperture. What we focus the most on is control of the right time of the end of yeast activity and the quality of sake to be aimed.
  Moreover when the alcohol content is adjusted to be 15 to 16% by volume, it is managed to be the best taste.

《Joso (mash filtration), maturation》
  It carries "Moromi(sake mash)" into a sake bag, and the sake which sweats out and drips from the bag is bottled to some "Tobin (18L bottle)". The bottles that contain genshu (sake) are left with packing in ice for a few days. The top clear layer of the sake is replaced into other bottles. After the replacement, the sake is carefully pasteurized in bottles by the hot water and stored in low temperature.

《Bottling》
  The sake is added water for the adjustment of alcohol concentration to 15 ~ 16% by volume and persteurized with hot water after bottling. This sake is unfiltered for natural umami flavor of rice caused by activation of microbes.
   There is no problem with the quality in terms of the sediment because it is unfiltered sake.

《Brewers》
  There are 8 people who are knowledgable for making sake, including Mr. Morimoto, the head of Toji (cheif brewer), at Sakuramasamune (6 in 8 people are qualified technical personnel of Toji).
   We contribute our effort with the best rice and the skills based on our tradition going back 400 years.

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