Sake Junmai Ginjo raw material rice: Matsuyama Mitsui/Okuyo rice polishing ratio 55%
Alcohol content 17 degrees or more and less than 18 degrees Stored in tank at room temperature
A Junmai Ginjo sake brewed in the year that the former chief brewer received the Outstanding Skills Award. Long-term aging for over 20 years gives it a fragrant nutty aroma and sweetness reminiscent of ripe yellow peaches. It is a dry aged sake with a richness reminiscent of sherry.
Brewed by: Umenishiki Yamakawa
Founded in 1872 Shikokuchuo City, Ehime Prefecture
Since its founding in the former Kaneda village facing the warm Seto Inland Sea of Shikoku, Umenishiki has been dedicated to selecting the rice, carefully examining the water, and simply making delicious sake. This is a famous brewery from Shikoku that has been involved in Ginjo brewing from an early stage and has won gold awards more than 30 times at the National Sake Awards.