Sekiya Brewery have been making saké since 1864 in Aichi prefecture, about half way between Tokyo and Osaka. A truly innovative brewery that owns 22 hectares of their own rice paddies and have in collaboration with the local agriculture bureau developed their own unique rice strain as well as setting up a separate brewery specifically to educate people on the production of ginjo sake.
The water source for Houraisen is one of the soften in Japan with no detectable magnesium or calcium making for a very smooth saké.
The high acidity with an underlying bitterness creates a long dry finish.
Yumesansui for Kojimai (Rice used for making Koji - the yeast starter) and Chiyonishiki for Kakemai (Rice used for making Sake).
Serve at room temperature or warm.
Polishing Ratio: 65%
- Aichi Prefecture