Soratomi Tokubetsu Junmai
空と海 特別純米Soratomi — Takagi Shuzo, Kochi
The World's First Deep-Sea Space Sake Is Born
Specifications
- Type
- Tokubetsu Junmai
- Rice
- Not disclosed
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 15%
- Sake meter value
- +2
- Acidity
- 1.8
Flavor profile So-shu
So-shu — clean and light
The description of a crisp, light, dry junmai agrees with the 60% polishing, SMV +2 and acidity 1.8, pointing to a restrained aroma, light body and dry sweetness in the so quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
This crisp, light and dry Tokubetsu Junmai is made with Gin no Yume rice whose seeds traveled to space. The rice is polished to 60% (rice polishing ratio, the proportion of the grain remaining after milling) and brewed with space yeast. The vast, deep-blue sky and sea gave Kobo Daishi (Kukai) his name. The sky and sea of Tosa, unchanged to this day, are also the scene Ryoma would have gazed upon while dreaming his great dreams. Tosa Space Sake Tokubetsu Junmai "Sora to Umi" is a sake that evokes both the romance of space and the vast, deep-blue sky and sea of Tosa. The space yeast, after its journey through space, was next sent down to a depth of 6200 m in the deep sea. It endured the harsh environment of low temperature and high pressure, and at last the deep-sea space yeast returned alive. From the R3BY new sake onward, Tosa Space Sake Sora to Umi was brewed with the deep-sea space yeast, becoming the deep-sea space sake version. This is truly a sake born with the grand romance of "Sora to Umi."