Through the collaboration with Omiyoshi Brewery (Shochu Brewery) in Kagoshima Prefecture, Asamai Brewery uses unique technology to apply black koji to sake brewing, and matured white wine barrels to produce a new taste, blending its unique umami with the flavor of Japanese sake.
Black koji is mostly used in shochu. The fermentation process produces a large amount of citric acid and inhibits the growth of various pathogens. Compared to traditional sake, it has a refreshing acidity and a rich body like white wine. It can be paired with European-style dishes such as French and Italian cuisine.
■ Origin: Yokote City, Akita Prefecture
■ Volume: 720ml
■ Rice: Hoshimei (星あかり)
■ Polishing rate: 60%
■ Yeast: Homemade yeast
■ SMV(Sake Metre Value): -8.0
■ Acidity: -
■ ABV: 16%
『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』
“ Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
