Brewery

Toyonoume 豊能梅

Location

Kochi

Description

This sake has a melon and banana aroma with a dry and underlying sweetness.

It is a world first where only 10 sake makers in Kochi using the Cosmos deep sea yeast. This yeast is difficult to make as it has to survive several months at a depth of 6,200 meters with a 1 in 300 million chance of survival

2023 KURA MASTER Junmai shu category: PLATINUM MEDAL
2023 SAKE COMPETITION Junmai shu category: SILVER MEDAL

Rice Type

Tosa Urara = Kazenaruko (sake brewery rice from Kochi)
Hitomebore (usually for eating)

Rice Polishing

60%

Alcohol

15%

Serve

Slightly chilled, room temperature, lukewarm, or semi-warm

Yeast

The cosmos deep sea AA41 and the cosmos AC17.

SMV

+2

Acidity

2.1