Asahiyama 300ml [Set Contents] ・Masukagami F50 Dry 300ml 1 bottle ・Masukagami F60 300ml 1 bottle ・Masukagami J55 Sokujo 300ml 1 bottle Comes in a special case Manufacturer: Masukagami Co., Ltd. (Niigata Prefecture) Contents: 300ml x 3 bottles Storage: Store in a cool, dark place away from direct sunlight [Masukagami Alphabet Line] In 2015, some of the "Koshitanrei" rice, cultivated for daiginjo, was deemed substandard due to excessive moisture. Although the substandard rice could only be used for futsushu (regular sake), the excessive moisture wasn't so critical for sake rice, so a project was launched to create the ultimate futsushu, and the highly polished futsushu "F40" was released in limited quantities. Due to the popularity of "F40," a series of products was created, and this is the "Masukagami Alphabet Line." Masukagami F50 Dry "F50" is futsushu with a rice polishing ratio of 50%. The biggest feature of "F50" is its bold dryness, with a sake meter value of +10 or more. However, it's not just a dry sake; the polishing of the rice adds smoothness, giving a very soft impression upon entering the mouth. The taste is extremely clear, with a dry finish. It's a "superior dry sake" that is highly recommended for sake lovers who have long enjoyed dry sake, as well as for young fans who have recently started drinking sake. Masukagami F60 "F" represents futsushu, and the number "60" represents the rice polishing ratio of 60%. Using the 1801 (Ichihachimarichi) yeast developed for ginjo brewing, and to maximize its flavor, it is stored at minus 10 degrees Celsius, and the product is carefully processed with only one pasteurization at the time of bottling. It is a sake with a light mouthfeel accompanied by a gentle ginjo aroma, and it aims to be a sake that you won't get tired of as a standard drink. Masukagami J55 "J" represents junmai (pure rice), and the number "55" represents the rice polishing ratio. It is a junmai ginjo sake with a 55% rice polishing ratio. Using the fragrant 1801 yeast and employing modern moto-zukuri (sokujo brewing), it has been finished as a sake that allows you to feel the high-quality umami and lingering aftertaste of junmai, even within its refreshing taste.