This is a rich, cloudy sake made by straining Junmai Ginjo-class mash, and is a raw sake in which the yeast is trapped alive in the bottle.
It is characterized by the lively freshness of new sake and its unique texture. It is coarsely strained so that you can feel the grains of rice, and has a dry taste with a hint of gas.
You can enjoy it in a variety of ways, such as adjusting the cloudiness, letting it sit for a few days after opening, or drinking it on the rocks or hot.
*Due to the nature of the product, fermentation continues even after bottling and there is a risk of the product erupting due to the accumulated carbon dioxide gas, so we emphasize that the product should be handled with care.
This sake was made by master brewer Akiko Fujita, who was an apprentice of master brewer Noguchi.
Toji Fujita is currently the toji of Yoshimura Hideo Shoten, the brewery in Nihonjo-Kurumasaka, Wakayama Prefecture.
Kurumazaka Junmai Ginjo Active Nigori Namazake (720ml) *Must be refrigerated
As this is a product that requires refrigeration, we strongly recommend using a refrigerated delivery service. Refrigerated delivery services store the product at a temperature between 0 and 10°C, ensuring that the product is delivered to you with its quality intact.
Raw rice: 5 million koku
Alcohol content: 18%
Manufacturer: Hideo Yoshimura Shoten