Different from other sakes, the brewery uses sake rice from Tokyo as the raw material, which is the highest rank Junmai Daiginjo frm Tokyo Port Brewery.
Different from the 'normal sakes', the brewery is using the materials, from sake rice, water, to the yeast, all from Tokyo. The brewing yeast used is Edo yeast, and its history is even longer than that of the Association No. 1 yeast, which has a history since Edo period. The sake brewery has successfully produced the junmai daiginjo with 4MMP, which is full of sweet aroma like muscat grape, and you can feel the refreshing sweetness of melon in your mouth. Sweet and transparent, makes is become a masterpiece. ※4MMP (4-Mercapto-4-methylpentan-2-one) is one of the most noticeable topics in the Japanese sake world. It is a natural complex derived from the conversion of alcohol fermentation, which exudes a refresing muscat-like aroma. It is hard and unstable to produce and therefore only a few sake breweries are able to produce sakes with 4MMP.
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|Record of Awards||-|
|Ingredients||Sake rice from Tokyo|
|Rice Polishing Ratio||45%|
|Sake meter value||-|
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Good examples of food pairings are Clams steamed in sake, Chinese steamed seafood, Salt-baked chicken and Thai raw shrimp, etc.