Shichisui Junmai Daiginjo 50 Yumesasara
Shichisui Junmai Daiginjo 50 Yumesasara
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This sake is made from “Yumesasara,” a new variety rice developed by Tochigi Prefecture, which was publicly announced in March 2019. It was researched and developed at the Tochigi Prefectural Agricultural Experiment Station completed after 13 years of work. Using this rice for sake, given us clearly fresh feeling.
Recently, Grade of Daiginjo is increasing the rice milling skills less than 40%, but this sake venture to keep the ratio to 50%. This brewers sprits bring both Umami taste and rich aroma.
This sweet-juicy type sake has a fruity pineapple aroma and a flavor that is a fusion of juicy sweetness and fresh acidity. It's available to enjoy casual seen and goes well with any foods.
Especially well chilled, becomes more clear refresh texture and goes well with light palatability foods, like as watery eggplants, Yuba.
Suggested pairing
Food: Tofu, Vegetables
Flavor: Soy-sauce, salt
Sake Profile
| Grade | Junmai Daiginjo |
| Ingredient | Rice, Rice koji (both made in Japan) |
| Variety rice | Yumesasara, Yamada-Nishiki |
| Rice Milling Rate | 50% |
| Alc % | 16% |
| Sake Meter Value | -5 |
| Acidity | 1.4 |
| Quantity | 6.1 FL oz (180ml) |
About Brewery
Toraya Honten Co.,Ltd.
There is one of the historical breweries, has started in 1788 located in Utsunomiya City. There has brewers headed by Toji, are studying hard for ideal sake every day.
The current Toji Tenmaya, has eager to be involved in manufacturing, that made he switched jobs to Toraya Honten. In 2009, he was put a person in charge of brewing, and in 2011 he got an expert as a Shimotsuke Toji.
Then after, he has well-known his skills distinct as a Toji throughout Japan. These sakes he made, achieved won the many awards in Japan also in the world, such as the Annual Japan sake awards, the Sake department of the International Wine Challenge.
Location：4-12, Honcho, Utsunomiya city, Tochigi Prefecture
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