Shugetsu Josenshu

About

Easy to drink and never tiring, Josenshu is known for its smooth, mellow flavor. It can be enjoyed hot-warmed (atsukan), lukewarm (nurukan), or chilled. ■ Rice koji made from home-grown Yamada Nishiki Koji, the starting point of sake brewing, is made from home-grown Yamada Nishiki. The rice is grown in paddies near the brewery, using the same water used in brewing. It blends well during the brewing process and brings out a full-bodied, solid flavor. ■ A flavor that never tires, with a rice polishing ratio of 60% It is common for sake to vary the rice polishing ratio, meaning how far the rice is milled. However, our brewery uses only home-grown rice milled to 60% for its koji. We insist on 60% because it leads to fine sake at an affordable price. Rather than a premium sake, our policy is to brew the most delicious sake that can be enjoyed every day, and we make it with that goal in mind each day. ■ Brewed with care, like raising a child Brewing sake is, so to speak, the same as raising children. It is the process of fermenting rice and gradually bringing it to become sake. The key is dialogue with the koji mold and yeast that assist in brewing. Only when there are hands that carefully control temperature and gentle eyes that watch over fermentation can the koji mold and yeast multiply to create delicious sake. For this reason, our brewery never cuts corners on rice quality, judgment of temperature, or management of good water.

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