AICHI・Shitara Town, Kitashitara District
Arcadia I kijyousyu
あるかでぃあ きじょうしゅ ／ Arcadia I kijyousyu
Futsu
Our own grown "Yume Sansui" rice is polished down to 25%, and the mash brewed using the traditional kimoto method is then separated into tanks using a centrifuge, which produces more than half the sediment. This luxurious brewing process uses this sediment as part of the distillation.
This sake has the sweetness and unique full-bodied feel characteristic of Kijoshu, and is stored in American oak barrels.
The aroma of the American oak barrels adds to the original umami flavor, resulting in an exceptional product with a deeper flavor.
- Sake brewery
-
関谷醸造株式会社
- SEKIYA BREWERY Co.,Ltd. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
After meals, cheese and vanilla ice cream are recommended.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara Town, Kitashitara District |
| Type of sake | Futsu |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Dream Landscape (夢山水) |
| Location of sake rice production | Aichi Prefecture |
| brewing water | Soft water |
| Rice polishing ratio | 25% |
| Acl / Vol. | 15% |
| Flavor | Sweet |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu