Tenjo-Mugen Nigorizake sake

  
*Sake Meter Value (SMV) or Nihonshudo
nihonshu=sake do = degree
SMV or Nihonshudo (Sake Meter Value) measures the density of sake relative to water, and this is the barometer for gauging the dryness or sweetness of the sake. The higher is the SMV or Nihonshudo, the drier is the sake.

The “Moromi” is first filtered with a coarse cloth, and then the solids are finely crushed with a pump, to bring forth the silky and smooth texture.
It is kept in 1.8L glass bottles in a 5 degrees, low temperature storage room for 3 to 6 months, then shipped at a timing when the taste becomes beautifully balanced.
The utilized yeast is “Miyagi B3 yeast” which has an ethyl, caproic acid scent (scent like green apples). It is characterized by aromas such as melon and milk, with a very well balance of sweetness and acidity, and an aftertaste of fresh bitterness.