Product Description
This sake is crafted entirely from Ibaraki-rice, water, koji mold, and yeast all sourced within the prefecture. Focusing exclusively on the ginjo yeast "Ogawa Yeast," first isolated by Chikara Ogawa in 1952, sixth-generation brewer Chikara Urazato takes on a bold new challenge. Savor the flavors born from Ibaraki’s terroir and the distinctive character of Ogawa Yeast to your heart’s content. A junmai ginjo with a fresh, green melon aroma and a clean, crisp impression.
About the product
| Product Name |
URAZATO Urazato Junmai Ginjo Hitachinishiki |
| Type |
Junmai Ginjo |
| Volume |
720ml |
| Alcohol Content |
15％ABV |
| Ingredients |
Rice, rice mold |
| Rice Used |
Hitachinishiki |
| Rice Polishing Ratio |
50% |
| Sake Meter |
- |
| Others |
- |
| Brewery |
Urazato Syuzo |
| Region |
Ibaraki |
Brewery introduction
Urazato Syuzo
Captivated by Ogawa yeast-originally isolated at Meiri Shurui in Ibaraki-our brewery actively incorporates this unique yeast into sake brewing. The theme of "Urasato," crafted by sixth-generation brewer Chikara Urazato, is "Mastering Ogawa Yeast." With a yeast that is deeply connected to the roots of his own name, he dedicates his entire brewing career to perfecting sake. Committed to using only ingredients from Ibaraki, he proudly creates sake that embodies the spirit of the prefecture.
