Details of "Junmai Koshino-Setsugetsuka",

・Rice (for sakemaking)： Gohyakumangoku

・Rice-polishingrate： 55%

・Rice-polishingway： Standard polishing(In-house polishing)

・WaterHardness： Water hardness: 73 mg　(soft water)

・(Sake) yeast：　Akita Konno 12 + K-1501

・Total acid： 1.5

・Amino acidcontent：　1.4

・Alcoholpercentage：　15.6%

・sake metervalue (SMV)：　+1

・Maturing period and temperature,

Aged for approximately 2 years at around 2°C

・Other,manufacturing methods and so on that affect the product,

One-time bottle pasteurization, cold bottle aging

・Pairing with food,

Fish simmered in soy sauce,

Grilled chicken (with sweet & salty soy sauce)

This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%,comparable to Ginjo sake, and pristine underground spring water (soft water) from the Mt. Myokorange, with the traditional skills of Echigo master brewers.

After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale.

This is an authentic Junmai sake, rich in full-bodied umami. It can be enjoyed both chilled and warm.

In Japan, it is available exclusively at member stores.