大雪渓 純米大吟醸 松本城磨き29％ 山恵錦 箱付 720ml

精米歩合が脅威の29％！

ポスト山田錦と言われる「山恵錦」をほぼ心白まで磨いた超贅沢な純米大吟醸。
『旨みは最大限に、雑味は極限までゼロに』するにはただ単に酒米を磨けばいいというものではありません。
では「なぜ酒米を磨くのか？」大雑把にいうと酒米周囲の成分はタンパク質や糖質が主に含まれ、中心は澱粉質が主です。実は酒にする際このタンパク質が雑味になります。
しかし磨きすぎると旨みの元になる澱粉質まで磨いてしまいまた扱いが難しくなります。
この29％という数字は雑味を極限まで無くし、旨みを最高値まで出す極限の比率なのです。

甘辛の目安
甘１・②・３・４・５辛
（○印の位置です）

原材料：米（長野県産）・米こうじ（長野県産米）
精米歩合：29%
日本酒度：非公開
酸度：非公開
アミノ酸度：非公開
アルコール度：15％
おすすめの飲み方：冷や

An astonishing polishing rate of just 29%—an incredible level of refinement.

This ultra-premium junmai daiginjo sake is crafted from “Sankeinishiki”, a sake rice variety known as a successor to the legendary “Yamadanishiki”, and polished down to an extraordinary 29%, leaving nothing but starchy core. But achieving “maximum umami with minimal off-flavors” takes more than just polishing rice. So why do we polish sake rice in the first place?
To put it simply, the outer layers of the grain are rich in proteins and fats, while the center consists mostly of starch. During brewing, these proteins can lead to unwanted flavors. However, over-polishing can also remove too much of the starch—the very source of umami—and make the rice more fragile and harder to handle. This 29% polishing ratio represents the ultimate balance: removing nearly all potential impurities while preserving the full depth of flavor.

Sweetness/Dryness Indicator
Sweet１・②・３・４・５Dry (The circled number indicates the level of sweetness or dryness)