• Dewazakura 3 Years Aged Karesansui 1800ml
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  • Koji rice Miyama Nishiki Kamai Yuki Geshou 15.5%
  • Ratio of Polished Rice: 55%
  • Yeast used.
  • Ogawa yeast

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Description of Dewazakura 3 Years Aged Karesansui 1800ml

*Please understand it after purchasing the explanation of aged sake below. <Nihonshu (japanese sake) aging a note on Koshu (old sake)>Koshu (old sake) is fresh/fruity in freshly squeezed Nihonshu (japanese sake) has changed to a deep mellowness due to aging. It is a sake that can enjoy the taste of freshness changed to deep and mellow unlike the new sake. Therefore, it will be no longer fresh and fruity in sake. It is one of the three major Imo-shochu (potato spirit) Maou and the prestigious Dewazakura, Karesansui, 3-years aged sake series, and Yume-no-kazusake set! Introducing in limited quantities! <Produt Contents>Total 2-bottles Set Maou Imo-shochu (potato spirit) 25% 1800ml x 1-bottle/It is Karesansui 3-years aged sake series underground constant temperature chamber aging of Koshu (old sake) that was manufactured since October 2006 item 1800ml x 1-bottle Dewazakura-brewery

Dewazakura Three Years Aged Karesansui 1800ml Production area: Tendo City, Yamagata Prefecture Characteristics of production area: It is characterized by an inland climate with large temperature differences between summer, winter and day and night, and with relatively little snowfall in the prefecture, making it a suitable climate for fruit cultivation. It is the village of La France in Japan, and you can taste fruits such as cherries, apples and peaches, and it is also filled with festivals of all four seasons Tendo Cherry Blossom Festival Human Shogi, Safflower Festival in early summer, Hanagasa Festival, the Heisei Nabe Battle in the winter, Hina Festival, and so on. Taste: A balanced easy to drink round taste and depth. Manufacturer's history: The Nakano family who originated from the Omi merchant initially operated a candy store, and it is said that they began brewing alcohol in the first year of Keio (1865). Trading based on simplicity and frugality contributed to this, and in some generations, they became a landowner of this region, and many branch families were born from the family, and they started various businesses such as a Sake Brewery and a soy sauce shop. In the second year of Ansei, the founder of Dewazakura Brewery, the father of Nakano Seijirō, Nakano Seigorō separated from the head family, and started a brewery. The brand at that time is Bear Masamune, and it can be said that it is the roots of Dewazakura. Brewery name: Dewazakura Sake Brewery Co., Ltd. Features: The local veteran sake berewer and the young engineers are aiming for the fusion of tradition and technology, and although they are so famous as to say "no one knows Dewazakura like Ginjo sake fans," they are not only well-known but also appreciated in various competitions, and have achieved stable results. In order to disseminate the appeal of Japanese sake overseas, which is gaining interest in Japanese culture and Japanese cuisine, the company began exporting sake in 1997. In collaboration with Mitsubishi Rayon Co., Ltd. and Mitsubishi Rayon Engineering Co., Ltd., we developed "membrane deaerator" aiming at quality improvement. Food suitable for this sake: Red sashimi.

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