This is a kasutori shochu from Yamagata. The name of the sake was inspired by the image of icicles in the coldest of winters and the glittering moisture in the frozen air. It is distilled using a single distiller and aged in wooden barrels. The raw material is sake lees. The alcohol content is 25%. The brewery, Koya Shuzo, was founded in 1593. They are the brewers of the sake varieties Hanabayou and Kinu. They are located in Oaza Shimizu, Okura Village, Mogami District. Source: Kodansha [Sake, Honkaku Shochu, Awamori] Brand Collection Information |
山形の粕取り焼酎。酒名は、厳寒期のつららや凍結した空気中の水分が光る様子をイメージして命名。単式蒸留器を用いて蒸留し、木樽で熟成させる。原料は清酒粕。アルコール度数25%。蔵元の「小屋酒造」は文禄2年(1593)創業。清酒「花羽陽」「絹」の醸造元。所在地は最上郡大蔵村大字清水。
出典 講談社[日本酒・本格焼酎・泡盛]銘柄コレクションについて 情報 |
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