[Iwanami Sake Brewery Set for restaurants] 2022.07.No.3 (Unfiltered low temperature aged sake Reinosanshiki 1800ml, Iwanami Miroku Junmaishu 1800ml, Kyoka Suigetsu Junmai Ginjo 1800ml)

Sake Brewery Iwanami Sake Brewery's sake has been made into a set!
[Iwanami Sake Brewery Home Drink Set 2022.07.No.3]
　 ① Unfiltered low-temperature aged sake Reinosanshiki 1800ml
　 ②Iwanami Miroku pure rice sake 1800ml
　 ③ Kyoka Suigetsu Junmai Ginjo 1800ml

① Unfiltered low-temperature aged sake Reinosanshiki 1800ml
It is a regular sake that takes special care of Sada Toji.
We use Hitogokochi from Azumino for the koji rice, and we devise ways to use sake rice and brewed alcohol.
Without any charcoal filtration, it is pasteurized and bottled while retaining the original color and aroma of the sake.
After that, it is a regular sake that has been stored at low temperature for over a year until it is shipped.
This is a mellow and well-polished sake.
By all means, please enjoy the various expressions that change from cold sake to hot sake along with delicious meals!

●Content capacity: 1800ml
Ingredients: rice (domestic), rice malt (domestic), brewed alcohol
●Rice used: koji rice hitogokochi, kakemai general rice
●Rice polishing ratio: 70%
●Alcohol content: 15 .3
Sake degree: +1
●Acidity: 1.3

②Iwanami Miroku pure rice sake 1800ml
“Iwanami Miroku Junmaishu” is a highly recommended sake from Iwanami Sake Brewery that is excellent in taste and cost performance.
The yeast used is "K-1901 yeast", which is characterized by its gorgeous ginjo aroma like bananas.
Along with the yeast, we use sake rice "Hitogokochi from Nagano Prefecture" with a rice polishing ratio of 70%,
The brewers have carefully "made" the sake, and brought it together into a single sake that is extremely harmonious in terms of aroma, taste, and sharpness.
Building with this spec is the first attempt in our history,
“I want to make junmai sake that can be enjoyed in a wide range of temperatures, not just cold sake.”
Finished in a beautiful sake that embodies the feelings of the maker.
It is a product with excellent cost performance.Highly recommended!

●Content capacity: 1800ml
Ingredients: rice (domestic), rice malt (domestic rice)
Rice used: Hitogokochi
●Rice polishing ratio: 70%
●Alcohol content: 15
Sake degree: +3
●Acidity: 1.6
Special Notes: Unfiltered, single-fired, refrigerated storage until the very last minute of shipment, small batch production

③ Kyoka Suigetsu Junmai Ginjo 1800ml
Hitogokochi from Azumino, Nagano Prefecture is used for the entire amount of shubo rice, kake rice, and koji rice.
Yeast has been judged to be the most suitable for today's Iwanami production.
We have continued to use Kyokai Yeast No. 1901 for several years.
We are also particular about the manufacturer, brand, and method of use of the koji starter, and have compiled it into a sake that "harmonizes taste and sharpness."
Squeezed sake is pasteurized and bottled without filtration,
"Very elegant fragrance derived from isoamyl acetate",
"Reliable Umami"
And it is a sake that you can enjoy the trinity of "prudential sharpness"! !

●Content capacity: 1800ml
●Alcohol content: 15.3%
Sake degree: +1
●Acidity: 1.5
Ingredients: rice (domestic), rice malt (domestic rice)
Rice used: Hitogokochi
●Rice polishing ratio: 59%