Sake specs
- Prefecture
- Nara (奈良)
- Rice type
- Bizen Ōmachi (備前雄町)
- Polishing rate (semaibuai)
- 60%
- Alcohol content
- 15%
- SMV
- +3
- Acidity
- 1.7
- Amino acid level
- 1.2
Katsuragi Hyakurakumon Junmai Ginjō (葛城 百楽門 純米酒) is made of Bizen Omachi rice milled to 60%. Bizen Omachi has a deep flavour and a smooth taste. Hyakuramon has a clean flavour and nice umami. It is recommended to serve chilled, at room temperature or heated.
About the brewery
- Brewery
- Katsuragi Shuzō
- Name in Japanese
- 葛城酒造
- Address
- 347-2 Nagara, Gose, Nara 639-2321
- Phone
- 0745-66-1141
- Website
Katsuragi Brewery in Nagara, Gose, Nara Prefecture, is known for its Hyakurakumon (百楽門) brand. Katsuragi is particularly famous for their nigorizake brewed with the traditional bodaimoto (菩提もと) method that originated at Shōryakuji Temple (正暦寺) in the Muromachi Period . Initially, a branch of the Kubo (久保) family brewing sake in Matsuyama-chō (later Uda), Nara, bought an oilery in Gose in 1887 and established a sake brewery. In February 1962, the company was incorporated as Kubo Sake Brewery Co. and changed its name to Katsuragi Sake Brewery Co. in 1973.
The water used for sake brewing is underground water from the Katsuragi mountain range pumped up from 100 metres underground.
The water used for sake brewing is underground water from the Katsuragi mountain range pumped up from 100 metres underground.
