JO-CON, Concentrated and Aged Pure Junmai Sake
# JUN is frozen and concentrated in extremely low temperatures to make JO-CON.
Reducing the water content through freezing and concentrating, thus increasing the alcohol content of the unblended JUN to 38.1%, gives us JO-CON.
# No influence on its rich taste, even diluted with water.
Good hot or cold, on the rocks, even with crushed ice. The deep rich taste can be fully enjoyed with either hot or cold water.
Slowly freezing the unfiltered pure junmai sake, JUN, to approximately -30℃ makes it possible to remove only ice from the sake. This procedure increases the alcohol content and adds essence to the sake. It is then left in Chinese jars at approximately +25℃ to mature. After about six months, the aged sake tastes much milder, unimaginable for an alcohol content as high as 38%. The flavor is also different from regular aged sake called “koshu”; with an almond flavor, it gives a rather fresh and pleasant aftertaste.
Kake-rice to steam: Sasa-nishiki
Rice polishing ratio / Koji rice: 59%
Kake rice: 70%
Alcohol by volume (ABV) / 38.1
Sake yeast / Kyokai No.7
Sake meter value (SMV) / +5
Acidity / 5.0
Amino acid degree / 4.2
Storage conditions: Dark place at room temperature.