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白鴻 大吟醸 沙羅双樹 雫酒

Hakuko Daiginjo Sarasoju Shizuku-zake

白鴻 大吟醸 沙羅双樹 雫酒

Hakuko — Morikawa Shuzo, Hiroshima

A treasured sake stored in tobin bottles (tobin-gakoi)

  • Shizuku (drip)

Specifications

Type
Daiginjo
Rice
Yamada Nishiki
Rice polishing ratio
40%
Yeast
Not disclosed
Alcohol
17.5%

Official website

Flavor profile Kun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Kun-shu — aromatic and light

DrySweet
LightFull

The text stresses a vivid, flowery aroma, and the daiginjo type with 40% polishing and 17.5% alcohol points to a clean, light body. Sweetness is judged modest given the very refined rice and dripped-only pressing.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Daiginjo brewed with the finest sake rice and good water, with the full effort of the toji (master brewer). This Shizuku-zake (drip-collected sake) gathers the finest drops, and its fragrant aroma invites you away from everyday life into a moment of bliss. 【Supreme Drops】 When the moromi (fermentation mash) of the Daiginjo is pressed, it is placed in sake bags and hung so that each drop falls naturally. These drops are slowly collected in a tobin (small bottle) to become Daiginjo Shizuku-zake. The drops concentrate the vivid fragrance of the Daiginjo. Because only drops that fall naturally, without any pressure applied, are collected, only a very small amount can be obtained, making this a truly rare sake. It is a special limited release with serial numbers, with fewer than 100 bottles a year. (The number of bottles varies by brewing year.) 【The Finest Sake Rice, Yamada Nishiki】 All of the sake rice used for Daiginjo Shizuku-zake Sarasoju is Yamada Nishiki of special grade or higher, grown in Yokawa-cho, in the Special A district of Hyogo Prefecture. Among sake rice, Hyogo-grown Yamada Nishiki is the finest, and Yokawa-cho is known as its highest-grade production area. 【Lavish Rice Polishing】 The outer layers of the rice contain much protein and fat, which become off-flavors in sake. The center of the grain is almost pure starch. For this reason, the rice is milled away so that only the center is used for brewing. This is called 「polishing the rice」 (kome o migaku). The more the rice is polished, the fewer off-flavor components remain, and the result is a clean sake. In this Daiginjo Shizuku-zake Sarasoju, the rice remaining after polishing is, remarkably, 40% or less of the brown rice weight. In other words, more than 60% of the finest Yamada Nishiki is lavishly polished away. 【Recommended Pairings】 It pairs well with Japanese cuisine such as grilled white-fleshed fish and sazae (turban shell) sashimi. 【Recommended Serving】 Enjoy it from chilled to room temperature, according to the dish or your preference.

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