Sake specs
- Prefecture
- Niigata (新潟)
- Rice type
- Domestic rice (国産米)
- Polishing rate (semaibuai)
- 60%
- Alcohol content
- 13%
- SMV
- -32
- Acidity
- 4.0
- Amino acid level
- 1.3
Echigo Tsurukame Wine Yeast Junmai Ginjō (越後鶴亀 ワイン酵母仕込み 純米吟醸) is made of Yamadanishiki, Gohyakumangoku, and Koshiibuki rice milled to 60%. It combines the best of both worlds: the umami of sake and the acidity of wine. This junmai ginjō uses wine yeast instead of sake yeast, resulting in a taste that cannot be found in conventional sake. With pleasantly crisp acidity, sweet aroma, gentle sweetness and refreshing acidity, it is a new sake that goes well with modern Japanese cuisine.
2020 edition:
About the brewery
- Brewery
- Echigo Tsurukame Brewery
- Name in Japanese
- 越後鶴亀
- Address
- 2580 Takenomachi, Nishikan-ku, Niigata, 953-0023
- Phone
- 0256-72-2039
- Website
酒造り | 越後鶴亀 Echigotsurukame | 新潟県
新潟県の西蒲区にある酒蔵 越後鶴亀Echigotsurukame は四季折々のハレの日に喜ばれる酒造りを目指しています。
www.echigotsurukame.com
Echigo Tsurukame Brewery is located in Nishikan-ku, about an hour's drive from the centre of Niigata City, in the countryside at the foot of a mountain called Mt Kakudasan. The brewery was founded in 1890 by Uehara Takeshi (上原武七). He wanted a trademark that was easy to understand and sounded celebratory, so he named it 'Tsurukame' (crane and tortoise).
Awards:
- International Wine Challenge 2019 Sake Section (Junmai Ginjo) Gold Award, Regional Trophy Award and Bronze Award; 2020 Section of Junmai Ginjo, Silver Award; Section of Junmai Silver Award and Bronze Award
- The Fine Sake Awards Japan, Gold Medal in 2013, 2014, 2017 and 2018, Grand Gold Medal in 2015, 2019 and 2020
- SAKECONPETITION, first prize in the label design category in 2017
- Japan Package Design Award in 2015, Alcoholic Beverage Section, Gold Award
- Monde Selection, Gold Award in 2009 and 2010
