[Phantom Sake Project] is a sake brewing that makes the best use of the three regions of Niigata Terror, which is made from the best rice "Classic Koshihikari". High cost and high level using [best rice] that no one has ever challenged in the liquor industry. Exactly what requires technology "[...]
We have refined Yamada Nishiki from Hyogo Prefecture, which is suitable for sake brewing, to 35%, and squeezed handmade Daiginjo YK35 (upper tank) born by long-term low-temperature fermentation using a high-speed centrifuge without using a sake bag. This is Ginjo. Please enjoy the gorgeous ginjo incense and the soft taste while keeping the umami flavor. “High-speed centrifugation” is not the process of squeezing ordinary moromi in sake bags (cloth bags), but the best squeezing that can be considered at present to eliminate any stress and prevent deterioration and oxidation. In addition, the centrifuged sake is instantly bottled, bottled, and stored refrigerated.
