This Midorikawa Masamune is designed as Atukan .
This sake is produced using a traditional four-stage fermentation process, rather than the standard three-stage method commonly employed in modern sake production. The final stage incorporates Mochigome (glutinous rice), a technique characteristic of earlier brewing practices from the Taishō period (1912–1926), which has largely fallen out of use due to its increased labour requirements. Midorikawa Shuzō continues to employ this method, contributing to a fuller structural profile and enhanced textural depth derived from the rice.
Recommended serving temperatures range from warm (40-45℃) to hot (50-55°C). It can also be enjoyed at room temperature and chilld in summer.
- Brewery: Midorikawa
- Area: Niigata prefecture
- Classification: Honjozo
- Alcohol Content: 15.5%
- Polishing Ratio: 35%
- Rice: Mochigome, Gohyakumangoku and Hokuriku 2gou
- Volume: 720ml
- Serve: Warm to hot or room temprature, Chilled in Summer
- Storage: Keep out of direct sunlight Refrigerate after opening
