Alcohol Volume : 15.4%

Rice : Hattan Nishiki
Polish : 55%

SMV : +3
Acidity : 1.4
Yeast : Yeast Association 901
Squeezing Method : Yabuta Method
Pasteurised : One Time Pasteurised

Point : 
Food Pairing : Tempura, grilled fish 

Sake description :
The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time.
Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish

蔵独自の酵母と極秘の伝統技術により、昭和23年から50年までの3年間、皇室の正月酒に選ばれました。 受け継がれてきた独自の製法で造られた特別なお酒に「まぼろし」の名が与えられました。あの時以来。

純米吟醸まぼろしは食中酒をコンセプトに、広島県産の酒造好適米「八反錦」を使用し、9号酵母を用いて醸しました。爽やかな吟醸香を上品に表現し、熟成により味わいの幅が広がり八反錦の特徴を最大限に引き出し、口当たりはすっきり爽やかです。甘味、旨み、酸味、ほのかな苦味のバランスが良く、後味の良い爽やかな飲み心地です。

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