• Eigashima Shuzo Gouketsu Synthetic Sake 1.8L, Paper Carton
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  • Capacity: 1800 ml
  • Alcohol content: 15-16%

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Description of Eigashima Shuzo Gouketsu Synthetic Sake 1.8L, Paper Carton

Prefecture Name: Hyogo Prefecture Alcohol Content: 15% A synthetic sake which has a reasonable price for dinner, and suitable for a cuisine.

Eigamshima Akashi White Oak Distillery Gouketsu Synthetic Sake 1.8L Paper Pack Origin: Komoro City, Nagano Prefecture Characteristics of the production area: Blessed with excellent spring water and superior quality rice from Harima plain, this sake brewery inevitably became popular and gained its reputation as a sake of Nada. The land of Eigamshima is blessed with groundwater that flows through the granite of the Rokko Mountain system and the shell layer of the coast, and is considered to be one of the famous water because it brings out a characteristic flavor called "ginko" during fermentation of the sake. Taste: A refreshing taste. Manufacturer's History: Sake brewing began in Nishinada early in the Edo period. Upon entering the Meiji era, the fifth generation independently operated in the alcoholic brewing industry himself and expanded the business by establishing Eigamshima Akashi White Oak Distillery with a capital of 30,000 yen in the 21st year of Meiji. "Hyakugo Masamune" was registered in Meiji 27, and "Kamitaka" in the following year together with the trademark "Nippon Tamashi". By Meiji 32, "Nippon Tamashi" was the first to sell 1.8-liter bottles in Japan. This bottle prevents counterfeit goods and is also ideal for quality preservation and quickly became a symbol of the sake industry. Brewery: Eigamshima Akashi White Oak Distillery Features: Sake brewing is carried out only in the optimum period for brewing (October - March) and uses a wooden storage that is less susceptible to the influence of outside temperature so it can be kept at constant room temperature, ideal for sake storage and maturing. Milling of rice is done in-house. Although the degree of coarseness of general edible rice is about 90%, rice used for brewing sake will be refined to 70 to 75% for ordinary sake, 60% for ginjo sake, or less than 50% for daiginjo. Suitable food: IJapanese food and cuisine.

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