Chilled or Room Temp Recommended serving temperature 10°C~45°C Storage temperature 5°C
Approx 9.1 std drinks, 16％ alc/vol
Rice: Homarefujii Polished: 55% Koji Water Yeast: Kyokai Kyugou Kobo
Sayogoromo / Junmai-Ginjo (Homare Fuji 55)
Sayogoromo Junmai Ginjo "Homarefuji 55" is crafted with exceptional care from start to finish. Brewed using Shizuoka-grown Reiwa-Homarefuji rice polished to 55%, this Junmai Ginjo undergoes low-temperature fermentation, resulting in a gentle aroma and a clean, dry finish supported by elegant umami.
What elevates this sake to the next level is its attention to detail production. The koji is prepared by hand using the traditional Hako-Koji method, where small wooden boxes are used to carefully cultivate each batch. After fermentation, the moromi is pressed using the Kobukuro-Shibori (small-bag pressing) method, gently separating the sake to preserve purity, texture, and nuance.
Using Kyokai No.9 yeast, the sake offers a balanced profile with a Sake Meter Value of ±0, slightly elevated acidity (1.7), and an alcohol level of 15%. The result is a flavour that balances freshness and mildness, combining clarity with depth.
Enjoy this Junmai Ginjo chilled (around 10°C) or at room temperature (around 25°C). Highly versatile, it pairs effortlessly with a wide range of cuisines, making it an excellent food-focused sake for both everyday enjoyment and special meals.