{"product_id":"a444-kakurei-fresh-cloudy-genshu-鶴齢-純米酒-にごり酒-生原酒-青木酒造-新潟県-r7by-720ml","title":"[A444] Kakurei Fresh Cloudy Genshu 鶴齢 純米酒 にごり酒 生原酒 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003eKakurei Junmai Nigori Namagenshu is a dry, active cloudy sake that boasts outstanding quality among the many varieties of nigori sake found throughout Japan. It perfectly harmonizes the rich flavor of rice with a refreshing, slightly effervescent crispness.\u003c\/p\u003e\n\u003cp\u003eThis is a Namagenshu, meaning it is completely unpasteurized and undiluted. Because the yeast is still alive inside the bottle, it contains a pleasant, fizzy carbonation. Unlike sparkling sake that is artificially carbonated afterward, this is an active type that undergoes natural secondary fermentation inside the bottle. As a result, the level of effervescence can vary from year to year, ranging from stronger to milder gas pressure.\u003c\/p\u003e\n\u003cp\u003eRich yet Refreshing CrispnessIt features a creamy, rich depth from the coarsely filtered moromi (sake mash). As an undiluted sake (genshu), its alcohol content is slightly high at 17%, yet it goes down smoothly and finishes with an astonishingly clean, refreshing crispness.\u003c\/p\u003e\n\u003cp\u003eCrafted from 100% Koshi-Tanrei from Niigata Prefecture, Rice Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_cloudy_r3by_banner_01_490x735_2b7a01db-f697-4d4c-8442-bd0d42a4913b.jpg?v=1786617675\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoshi-Tanrei\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNiigata Prefecture is one of Japan’s foremost sake-producing regions. However, until the 1990s, Niigata breweries relied on Yamada-Nishiki rice from other prefectures to brew their premium Ginjo-shu and Daiginjo-shu.\u003c\/p\u003e\n\u003cp\u003eNiigata is renowned for Gohyakumangoku, a rice variety well-suited to cold regions that has yielded numerous masterpiece sakes across Niigata and the Hokuriku region. However, Gohyakumangoku is not suitable for high degrees of polishing, making it less than ideal for Ginjo-shu. This sparked a strong desire among local brewers to produce premium Ginjo-shu using 100% locally grown rice. Consequently, in the mid-1990s, the Niigata Prefectural Agricultural Research Center began developing a new variety of sake rice designed to surpass Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eA vast number of crossbred varieties were cultivated in small quantities, promptly brewed into sake at the Niigata Sake Research Institute, and evaluated for selection. Among them, one specific strain consistently stood out and survived the rigorous selection process, eventually becoming known as “Sake No. 72.” This variety was a cross between Yamada-Nishiki as the maternal parent and Gohyakumangoku as the paternal parent.\u003c\/p\u003e\n\u003cp\u003eTest cultivation of Sake No. 72 started in 2001. This new variety was officially registered in September 2004 and ultimately named Koshi-Tanrei.\u003c\/p\u003e\n\u003cp\u003eIn developing Koshi-Tanrei, brewing characteristics were prioritized over cultivation traits. As a result, it poses some agricultural challenges, such as tall stalks that are prone to lodging (falling over). However, it is well-suited to Niigata’s cold climate, produces large grains, and boasts excellent sake-brewing qualities that withstand the high polishing ratios required for Daiginjo-shu. With its low protein content, Koshi-Tanrei is optimal for crafting Ginjo and Daiginjo sakes, delivering a soft, full-bodied flavor profile. While its yield is lower than that of Gohyakumangoku, it yields more successfully in Niigata than Yamada-Nishiki does.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49644096192740,"sku":"T04150006SAC000A","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A444_kakurei_735x735_01.jpg?v=1786618063","url":"https:\/\/vinetsakenature.com\/products\/a444-kakurei-fresh-cloudy-genshu-%e9%b6%b4%e9%bd%a2-%e7%b4%94%e7%b1%b3%e9%85%92-%e3%81%ab%e3%81%94%e3%82%8a%e9%85%92-%e7%94%9f%e5%8e%9f%e9%85%92-%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0-%e6%96%b0%e6%bd%9f%e7%9c%8c-r7by-720ml","provider":"Vin et Saké Nature","version":"1.0","type":"link"}