SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set
SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set
- Reference price
- 4320 ml16,500 Yen~
Senjo Craft Lab Rare Workshop 60th Anniversary Comparison Set
SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set
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- Characteristics of taste
- Yeast is an essential microorganism for turning rice into sake. Even with the same ingredients, the taste and aroma can change dramatically depending on the yeast used. Most sake is made using "Kyokai yeast" managed by the Brewing Society of Japan, with yeasts no. 7 to 19 currently the norm. Senjo also uses yeasts no. 7 and above, but sake brewed with yeasts no. 1 to 6 is rarely seen these days. These yeasts were discovered between the Meiji period and the early Showa period, and have become "rare yeasts" due to changes in taste preferences and food culture over time. We have prepared a tasting set that allows you to enjoy sake brewed with these rare yeasts no. 1 to 6.
- spec
-
- Specific name
- Junmai Ginjo Sake
- Sake level (sweet and spicy)
- —
- Place of origin
- rice, rice koji
- Acidity (thickness)
- —
- Rice polishing rate
- 60%.
- Amino acid content (richness)
- —
- Used rice
- Hitogokochi from Ina City, Nagano Prefecture
- flavor
- Depends on yeast used
- Alcohol
- 16%.
- Refrigerated
- Store in a cool dark place
- yeast
- Depends on yeast used
- Normal temperature (around 20℃)
- Recommended way to drink
SAKE NFT
Sake brewery introduction
Senjo
Brewed in Takato, Shinshu, a famous cherry blossom spot, Senjo has been making sake with a focus on local flavor for over 150 years
Senjo Co., Ltd.
- Address
- 2432 Kamiyamada, Takato-cho, Ina-shi, Nagano Prefecture
- TEL
- 0265-94-2250
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SENJO CRAFT LAB Rare Yeast 6-Type Tasting Set
Senjo | Nagano Prefecture
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