Producer

Producer:	Midorikawa Shuzo
Owned by:	Ohdaira Family Founded: 1884
Location:	4015-1 Aoshima, Uonuma-shi, Niigata 946-0043, JAPAN

Website: www.niigatasake.com

Toji (Master Brewer): Kozo Meguro – Meguro-san has been making sake for Midorikawa since 1985, and has been a sake master since 1996.

Ingredients & Technical data

Rice: Hokuriku # 12, Kogane mochi, etc

Water: Soft water from the 50-meter deep on-site well.

Yeast: Kyokai #7

SMV: +2 Acidity: 1.6 Amino acids: 1.1

No sulfites, no preservatives.

Other information

Serving temp.: Serve cold, warm or hot.

Tasting note: Mild and well-rounded. Nostalgic aroma and flavors of mochi gome or sticky rice especially when it is served warm or hot.

Kogane Mochi, a sticky rice variety, is added to the main mash at the end of fermentation, which method is called yondan-jikomi (four-stage preparation), while most of sake is made by sandanjikomi (three-stage preparation). Sticky rice that is normally used for rice cake had been an ingredient for sake until early 20^th century.

Midorikawa Shuzo won gold medals at Japan National Sake Competition in 2015, 2008, etc.