新政 No. 6 M-TYPE
JUNMAI DAIGINJYO from AKITA PREFECTURE
Best served COLD
CLEAN • FRUITY • FRAGRANT • RICH
Notice of "Aramasa Sake Brewery Distribution Association 2021". PART II
The M and MS is the Part II of the 3 part series by Aramasa - titled Reports of Triple Fermentation Method
The first volume is entitled "Report on the Resurrection Manufacturing Method for Sake".
In this part, Aramasa explore the process of triple fermentation :
The general parallel 2 fermentation that happens in the sake making includes enzyme fermentation ( converts the carbohydrates to sugar) and yeast fermentation ( converts the sugar to alcohol). in this case, aramasa added a third fermentation process that include lactic acid fermentation.
What is MS- type?
This is a sparkling sake which has gone through the triple fermentation method and secondary fermentation in a bottle.
Raw rice: Sake Komachi
rice polishing ratio: 55% koji rice, 60% kake rice
Alcohol content: 13% Preparation
container: Temperature control tank
Secondary fermentation container: Bottle
special manufacturing method: Sparkling
This sake is refreshing from the gas created in the bottle. Hint of rice, pear and citrus flavours and aroma follows.
Suggest to try them after opening and after letting it sit for a couple of hours, and perhaps at different temperature for an exciting experience.
Brewed by ARAMASA SHUZO
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