Rice: Yume-no-Kaori
Yeast: Fukushima Originated Yeast
Rice Milling Ratio: 40% (60% is milled away)
Alcohol content: 15%
The alcohol added to this aruten – the process of adding the brewer’s alcohol to the sake – daiginjo is Nekka Shochu, resulting in an exquisitely rich and aromatic Daiginjo. This was a common practice before WWII, but is now quite rare. Back in the Edo period, Shochu was added to the mash due to a lack of brewing skill and the ease with which Sake spoiled. This method is called ‘Hashira Jochu’.The water used in brewing originates from Oze, the Tadami River. This a large river that starts as melted snow flowing through a beech forest, resulting in water very rich in minerals. Drip filtered (Fukuro Shibori), producing a pure and flavorful Daiginjo.
An elegant and very aromatic Daiginjo.
Nekka is one of the smallest distilleries in Japan. They are located in the tiny mountain village of Tadami, which receives some of the heaviest snowfall in Japan. Nekka Distillery is a project of heart and community. Founded by 5 sake rice farmers, it was initially conceived with the goal of keeping young people in Tadami and preserving the rural landscape for future generations. Everything is brewed and distilled from the rice they grow, using proprietary yeasts.
