焼稀 協会一号酵母 純米[やきまれ きょうかいいちごうこうぼ じゅんまい]

“焼稀 協会一号酵母”は、60年ぶりに当蔵元に復活した「協会一号酵母」を用いて、伝え書きにしたがい“百年前の造り”で醸した、生もと造りの純米酒です。吉川町特A地区の「山田錦」、名水「宮水」、そして「まぼろしの酵母」と百年前の「技」。これらが一体となった、濃醇な味ながら切れ味最高のお酒を一度お試し下さい。

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Yakimare Kyokai Yeast No.1
Taste：Dry
Serving temperature：10℃〜20℃
Sake Type (designation)：Junmai (Kimoto)
Rice：Yamadanishiki (from Yokawa, Hyogo)
Rice Polishing Ratio：80%
Alcohol Content (by volume)：15%～16%
“Yakimare Kyokai Yeast No.1” is junmai-shu brewed with “Kyokai Yeast No.1” that has been returned to our brewery after an absence of about 60 years. It is brewed by the classic “Kimoto” method with the recipe of 100 years ago. “Yamadanishiki” from Yokawa (special A district for cultivating Yamadanishiki rice), “Miyamizu” (the suitable groundwater for brewing sake) , the ‘legendary’ yeast “Kyokai Yeast No.1”, and classic “skills” of 100 years ago. It can be enjoyed with the full-bodied and sharp tastes.