Daiginjo can be fine tuned to the Sake of our vision by adding sake-addictive alcohol. The alcohol used in our Daiginjo is specially brewed in-house for Scarlet Moon in order to produce a Sake that has an elegant aroma and a balanced Sake.
Water, Sake Rice and Exclusive Yeast
Using the water of the Tadami River that originates from Oze; the water passes through a beech forest and collects the melted snow in the winter, making the water rich in minerals.
Rice grown in-house on our own field Fukushima’s origin sake rice Yume no Kaori
Yume no Kaori took approximately 10 year to develop, and is a hybrid of Hattan Nishiki No.1 and Dewa Sansan. It has a large rice grain, as well as a large shinpaku; it's good water absorption character making it easy to dissolve in mash, ideal for making Sake.
Using our own exclusive yeast cultivated in Fukushima, our sake has an fruity and refreshing aroma. Please enjoy the elegant aroma of our Sake.
Stored inside the snow, our snow-aged Sake and Shochu has a silky smooth texture.
Fukuro shibori (Drip separation)
Drip separation uses only gravity to separate the Sake from the mash, without applying any external pressure. The sound of "popping" when squeezing is very mysterious. It takes time and effort, but it produces the finest Sake with the purest flavor.
Our Sake and rice Shochu are made using the exact same ingredient and exact same method, up until the distillation of the rice Shochu. This is the secret to making two different alcohol at the same time in our small brewery.
Our Commitment to Sake
Drip separation uses only gravity to separate the sake from the mash, without applying any external pressure. It takes time and effort, but it produces the finest sake with the purest flavor. Enjoy this seasonal luxury that is only available at this time of year.
Our Commitment to Rice Shochu
Only by using a small distiller with vacuum technology, Scarlet Moon’s Shochu is distilled at a low temperature of 30 degrees with low pressure. The resulting rich Shochu is full of aroma and without any impure flavor.
Illustrated by Rio Nakano, a painter from Okuaizu who specializes in delicate strokes. Depicting the Autumn scene with the stillness of the night and the lush red of the Autumn leaves. While the deer is symbolic to Autumn in Japan; but in Tadami town, bears and deer can also be seen in the wild.
|Scarlet Moon||Daiginjo Sake||Honkaku Shochu|
|Ingredients||Rice (Grown in Tadami) , Rice-Yeast (Cultured in Tadami), Sake-addictive alcohol (Distilled In-House)||Rice (Grown in Tadami) , Rice-Yeast (Cultured in Tadami)|
|Yeast||Fukushima Originated Yeast||Fukushima Originated Yeast|
|Storage||Room temperature, Avoid direct sunlight||Room temperature, Avoid direct sunlight|
Accompany with pleasant floral and fruity smell, the touch of clove mixed with a sea breeze-like mineral aroma is intriguing. The body of the Sake is round and thick, with a slightly sweet taste and a little bit of acidity. The aftertaste is long and ends with a light and comfortable of Umami giving the Sake great complexity.
The rich and sweet aroma is reminiscent of honeydew melon, peach, lavender.