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  3. Jyoku Tokubetsu Junmai Nama Shiboritate Okojo ​​​​​
Jyoku Tokubetsu Junmai Nama Shiboritate Okojo ​​​​​

Jyoku Tokubetsu Junmai Nama Shiboritate Okojo ​​​​​

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Aomori's "Hanafubuki" rice, which is suitable for junmai sake because of its large grain size and heart white, and Aomori's "Mahoroba jun" yeast, which produces a gorgeous aroma and clean acidity, are used to brew this freshly squeezed sake with a clean, light flavor. It has a light taste with a sharp acidity.

Details

SMV
3
Acidity
1.6
Alcohol
16
Polish Ratio
60
Rice
Hanafubuki
Yeast
Mahoroba jun
Sake Type
Tokubetsu Junmai
Brewery
Hachinohe Shurui Brewery Company
Prefecture
Aomori
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Hachinohe Shurui Brewery Company

Hachinohe Shurui Brewery Company

Aomori

Founded in the late Edo period, in 1786 (Tenmei 6), during the reign of the 11th Shogun, Tokugawa Ienari, this brewery has a long history spanning nine generations. Originally a kimono merchant, the first-generation Hachiuemon Hashimoto acquired a sake brewery and began brewing sake. Since then, the brewery has preserved its traditions while continuing its legacy as a long-established sake producer.

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