Details of Honjyozo "Koshino-Setsugetsuka,

・Rice (for sakemaking)： Miyama Nishiki/ 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

・Amino acidcontent：　1.4

・Alcoholpercentage：　15.6%

・sake metervalue (SMV)：　±01

・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,

Pair with sushi, sashimi, grilled fish, or grilled chicken (with salt)

This sake is crafted using high-quality sake rice, carefully polished down to 55%, comparable to Ginjo sake, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, using 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. It features the pure umami and crisp finish unique to low-temperature aging. In Japan, it is available exclusively at member stores.