Spe c ific a tio n Pr oduc t T ype Size Case ABV SMV Ac - PowerPoint PPT Presentation

【 Spe c ific a tio n 】 Pr oduc t T ype Size Case ABV SMV Ac idity Name 300ml 12b tl RAI Junma i 15% +2 1.7 720ml 6b tl 【 De sc riptio n 】 Oze ki e xc lusive ly de ve lo pe d a ne w wa y o f ma king Junma i sa ke to b ring o ut the ric h uma mi fla vo rs while susta ining e a sy drinka b ility. 【 Sa le s po ints 】 720ml 300ml ü K imo to style Junma i. Ric hne ss with a ple a sa nt e a rthine ss. ü Ne w a nd Uniq ue b o ttle de sig n ü I n the po pula r fla vo r zo ne . ü RAI is de lig htful with a wide va rie ty o f c uisine s fro m sushi to hig hly fla vo re d g rille d me a ts a nd frie d fo o ds. 【 Be hind the na me - RAI 】 Sa ke in a wine g la ss a wa rd “Mira i” me a ns future . I t is a lso a pla y o n wo rds. a nji c ha ra c te r o f 醴 , RAI is na me d a fte r the re a ding K whic h a lso c a n b e re a d “Ama za ke ,” the sa ke b a se fo r RAI .

WHAT ARE THE DEFFERENCES Simultaneous Sanki Amazake Ric e ma lt, SHUBO b y Amazake Moto Me thod fer mentation o f Oze ki’ s Ste a me d MI RAI So e - Na ke - T o me 醴 Ric e Hig h te mpe ra ture spe c ia l c ulture d la c tic a c id T e c hniq ue sa c c ha rific a tio n b a c te ria a nd ye a st K o ji L a c tic a c id Ye a st mo ld b a c te ria Ye a st sta rte r ”Shub o ” T hre e -ste ps ma shing Oze ki’ s Mira i te c hniq ue c o mb ine s the Sa nki Ama za ke Mo to a nd K o b o Jiko mi me tho ds fo r the first time to b ring to g e the r the ric h a nd smo o th ta ste o f RAI . Ø R ic hness Sa nki Ama za ke Mo to is a ra re me tho d o f c ra fting sa ke fro m Ama za ke , a c re a my fe rme nte d drink. I nve nte d in the Me iji pe rio d (1900s), ric e is stirre d a t a hig h te mpe ra ture a nd la c tic a c id b a c te ria is a dde d to c re a te a na tura l e nviro nme nt fo r the sa ke b a se . Ama za ke a s the b a se le nds RAI its ric h uma mi la ye rs. Ø Smoothness 50 ye a rs a g o , Oze ki intro duc e d K o b o Jiko mi, no w a c o mmo n me tho d in whic h la c tic a c id a nd ye a st a re a dde d to the ma in ma sh. Sinc e la c tic a c id is na tura lly pro duc e d in the Ama za ke b a se , o nly ye a st is a dde d. Oze ki’ s pure c ulture d la c tic a c id b a c te ria fe rme nts simulta ne o usly with the ye a st to g ive RAI its b a la nc e d a c idity a nd smo o thne ss.

Honjozo Nama-Chozo Genshu "Karatamba Tarekuchi" Daiginjo Honjozo "Osakaya Chobei" "Karatamba" K imo to Style Junma i Tokubetsu-Junmai "Yamadanishiki" Junmai “RAI” Popular flavor zone Highly rated as an easy drinking sake Sparkling ”Hana Awaka"

【 T . John Gauntner 】 asting Note by Mr Ma de using a uniq ue pro c e ss tha t yie lds lo ts o f uma mi, to g e the r with o the r fla vo rs le d b y a swe e t to uc h. A ric h a c idity b a la nc e s the fullne ss o f the o the r fla vo rs. T he a ro ma is sub tle b ut re minisc e nt o f b rig htly a string e nt o ra ng e a nd stra wb e rry. R e c omme nde d se r ving te mpe r atur e Chille d (40-50 ° F Wa rm (105-115 ° F ) Ro o m te mpe ra ture ) F ood Pair ings ü RAI is de lig htful with a wide va rie ty o f c uisine s, no t just Ja pa ne se fo o ds. ü T he ric h a c idity pa irs we ll with me a ls fro m sa vo ry g rille d me a ts to frie d fo o ds. ü I t a lso g o e s we ll with swe e ts like c ho c o la te .

MARKETING MATERIALS Made using a unique process that yields lots of umami, together with other flavors led by a sweet touch. The unique brewing process of RAI creates a pleasant earthiness that is not too bold nor meek with subtle hints of caramel in the nose. A straightforward flavor that can be enjoyed for hours. A rich acidity balances the fullness of the other flavors. T able Stand Me nu Spe c ial c le ar Masu c up