{"id":4080,"date":"2023-07-29T11:22:41","date_gmt":"2023-07-29T02:22:41","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&#038;p=4080"},"modified":"2023-12-12T10:35:47","modified_gmt":"2023-12-12T01:35:47","slug":"ishizuchi-junmai-ginjo-green-label","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/ishizuchi-junmai-ginjo-green-label","title":{"rendered":"Ishizuchi Junmai Ginjo Green Label"},"content":{"rendered":"<p><span style=\"color: #000000;\">Since its establishment in 1920, <\/span><span style=\"color: #000000;\">Ishizuchi Shuzo has focused on Junmai and Junmai Ginjo sake, which is to be consumed during meals. In 1999, the brewery abolished the Toji (chief brewer) system and turned to family-oriented sake brewing.<\/span><\/p>\n<p><span style=\"color: #000000;\">The brewery uses fresh water from the brewery&#8217;s own well for brewing water. Because the rice is washed and pressed by hand, large-scale brewing is not possible.<\/span><\/p>\n<p><span style=\"color: #000000;\">Junmai Ginjo Green Label has a slightly floral aroma, a delicious rice flavor, and a harmonious acidity. The sake is characterized by its fine and smooth texture and is intended to be even more delicious from the third cup.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><img decoding=\"async\" class=\" wp-image-4084 alignleft\" src=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2023\/07\/Junmai-Ginjo-Midori-Label.jpg\" alt=\"a photo of Junmai Ginjo Midori Label\" width=\"85\" height=\"287\" srcset=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2023\/07\/Junmai-Ginjo-Midori-Label.jpg 142w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2023\/07\/Junmai-Ginjo-Midori-Label-89x300.jpg 89w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2023\/07\/Junmai-Ginjo-Midori-Label-53x180.jpg 53w\" sizes=\"(max-width: 85px) 100vw, 85px\" \/>Sake-brewing rice\uff1a Yamadanishiki, Matsuyamamitsui<\/span><\/p>\n<p><span style=\"color: #000000;\">Rice polishing ratio\uff1a50<\/span><span style=\"color: #000000;\">%\/60%<\/span><\/p>\n<p><span style=\"color: #000000;\">Sake meter value\uff1a-<\/span><\/p>\n<p><span style=\"color: #000000;\">Acidity\uff1a-<\/span><\/p>\n<p><span style=\"color: #000000;\">Amino acid content\uff1a-<\/span><\/p>\n<div><span style=\"color: #000000;\">HP\uff1a <span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"https:\/\/www.ishizuchi.co.jp\/eng\/#sec2\" target=\"_blank\" rel=\"noopener\">Ishizuchi Shuzo Corporation<\/a><\/span><\/span><\/div>\n<div><\/div>\n<p>[sc_apply url=&#8221;https:\/\/sushiuniversity.jp\/apply\/&#8221;]<\/p>\n<hr \/>\n<p><strong>Share this article<\/strong><\/p>\n<div class=\"heateor_sss_sharing_container heateor_sss_horizontal_sharing\" data-heateor-ss-offset=\"0\" data-heateor-sss-href='https:\/\/sushiuniversity.jp\/basicknowledge\/ishizuchi-junmai-ginjo-green-label'><div class=\"heateor_sss_sharing_ul\"><a aria-label=\"Facebook\" class=\"heateor_sss_facebook\" 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class=\"heateorSssClear\"><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Since its establishment in 1920, Ishizuchi Shuzo has focused on Junmai and Junmai Ginjo sake, which is to be consumed during meals. In 1999, the brewery abolished the Toji (chief brewer) system and turned to family-oriented sake brewing. The brewery uses fresh water from the brewery&#8217;s own well for brewing water. Because the rice is washed and pressed by hand, large-scale brewing is not possible. Junmai Ginjo Green Label has a slightly floral aroma, a delicious rice flavor, and a harmonious acidity. The sake is characterized by its fine and smooth texture and is intended to be even more delicious from the third cup. &nbsp; Sake-brewing rice\uff1a Yamadanishiki, Matsuyamamitsui Rice&hellip;<\/p>\n","protected":false},"author":2,"featured_media":4084,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[148],"jetpack-portfolio-tag":[126,124],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4080"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=4080"}],"version-history":[{"count":3,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4080\/revisions"}],"predecessor-version":[{"id":4195,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/4080\/revisions\/4195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/4084"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=4080"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=4080"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=4080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}