Jikon Junmai Ginjyo Omachi 而今 雄町火入 純米吟釀

Kiyasho brewery has been in use for two hundred years since its founding and the traditional methods have been still using to brew. Their own yeast is selected to produce Jikon brand lineup because of it is appropriate for low temperature fermentation. The result of sake is refined, somewhat acid taste and fruity aroma. Small quantity of rice are carefully rinsed and then used to produce handmade Koji which is allowed to slowly fermentation. Daiginjo is brewed by “Fukurozuri”, which is one of the most traditional pressing methods of sake. The mash is left in cylindrical bags and hangs on in tanks.

Kiyasho brewery selects Yamadanishiki rice from Iga region and to find high-quality sake rice from all over the country. Each month the products are made from different varieties of rice which are ideal for sake brewing.

This sake has a deep golden color and a rich aroma of rice and fruits such as pear and apple. On the palate, it is smooth and mellow with subtle sweetness and gentle acidity, finishing with a refreshing aftertaste. It pairs well with Japanese cuisine and seafood dishes, and can also be enjoyed as an aperitif or digestif.

Polishing Ratio: 50%
ABV: 16.5%
Capacity: 720ml

清酒廠Kiyasho自創立以來已有二百年歷史，仍堅持使用傳統釀酒方法。他們選擇適合低溫發酵的自家酵母來釀造「Jikon品牌系列」清酒，使得酒的口感細膩，帶有些許的酸味和果香。用少量的米仔細地沖洗後製成手工麴，再慢慢進行發酵。大吟釀使用「吊網搭」的方式釀造，這是清酒中最傳統的壓榨方法之一。酒糟放入圓柱形袋中懸掛在槽中。

Kiyasho清酒廠選擇來自伊賀地區的山田錦米，也從全國範圍尋找高品質的清酒米。每月使用的米都是適合釀造清酒的不同品種。

這款清酒呈現深金色，帶有米香和梨、蘋果等水果的豐富香氣。入口柔和順滑，帶有微妙的甜味和柔和的酸度，收尾清爽，帶有微妙的餘韻。它與日本料理和海鮮菜餚相得益彰，也可作為開胃酒或餐後酒享用。

米磨率：50%
酒精濃度：16.5%
容量：720毫升