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Food & Beverages Alcohol Sake
Maesawa, Iwate, Japan

Oshu no Ryu Junmai Ginjo



Locally cultivated rice "Ginginga" is used to produce the sake. It is aged over a long period at low temperature.








Oshu no Ryu Junmai Ginjo

Locally cultivated rice "Ginginga" is used to produce the sake. It is aged over a long period at low temperature.



Category
Junmai Ginjoi
Volume
720ml
Dry or Sweet  
Slightly Dry
Recommended Temperature
5℃
Rice
Ginginga
Rice Milling Level
50%
Alcohol Percentage
15%
Sake Meter Value
+2


Iwate Meijo



Iwate Meijo was created in 1955 from the merger of two sake brewers that had been operating since the early Taisho period. Iwate Meijo is a highly respected producer of a wide range of sakes, the most famous brand being Iwate Homare. The company uses mainly local rice which is ideally suited for sake production, two noted varieties being “Kame no o” and “Miyamanishiki”. Thanks to its focus on quality and collaboration, Iwate Meijo sake has been awarded several gold medals.




Iwate Meijo’s Core Principles:

· To produce delicious sake using local ingredients

· Perfect harmony of rice, pure water, and excellent craftsmanship

· Environmentally friendly


by Iwate Meijo
Junya Oikawa
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