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.
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.
Sake Rice and Exclusive Yeast
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.
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. Soul Soul Karling has relatively low alcohol percentage, making it very easy to drink even for those who are not familiar with Japanese sake or shochu.
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. With the cold winter, it is possible to maintain the high quality of the sake and ship them overseas. 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, Snow Dragon’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. The label depicts the beauty of women by expressing their inner strength as well as their fragility. Based on the Art Deco style, “Himesayuri (Princes Lily)” and “Snow Tsubaki (Snow Camellia)” , two flowers that are iconic to the region, are added as motifs to complete the label.
|Soul Soul Karling
|Rice (Grown in Tadami) , Rice-Yeast (Cultured in Tadami), Sake-addictive alcohol (Distilled In-House)
|Rice (Grown in Tadami) , Rice-Yeast (Cultured in Tadami)
|Fukushima Originated Yeast
|Fukushima Originated Yeast
|Refrigerate, Avoid direct sunlight
|Room temperature, Avoid direct sunlight
From its gentle aroma, you can sense the fragrance of lilies, rice, lychee, and more. When you take a sip, it has a smooth and soft taste, with a harmonious blend of fruity sweetness and the richness of rice spreading in your mouth. The aftertastes is sweet and smooth and ends with a light touch. With an alcohol content of 13%, which is relatively low for sake, it has a mild and well-balanced profile, with a pleasant combination of sweetness and acidity, resulting in a refined daiginjo sake.
It is characterized by a gentle and sweet fragrance, reminiscent of rice and cotton candy, along with floral notes. It has a soft and smooth mouthfeel that makes you forget it is a shochu, as it is remarkably mild in taste. The finish leaves a subtle sweetness. It has been crafted into a very drinkable and well-balanced rice shochu.