Shinshu Kirei稲倉の棚田 ひとごこち
川水流
Okazaki Shuzo can be said to be a sake brewery that focuses on Hitokokotchi.
The brewery produces three different types of Hitogokotchi: one from Nagano Prefecture, one from Tozawa, and one from the terraced rice fields of Inakura.
These three types of sake are released on the market as draft, and are shipped again in the spring and later as fire-aged sake.
The terraced rice fields of Inakura can be seen from the highway just before Ueda.
In other words, the sake rice is harvested from rice paddies located within the city.
Of the three varieties, Inakura Tanada boasts an overwhelmingly delicious flavor.
It is truly exceptional, and as long as you have sake, you don't need any snacks.
Last summer was extremely hot in Ueda.
I have never heard of a hot summer in Nagano Prefecture.
I am sure it will affect the sake rice, but I will never forget the taste of last year's sake.
We don't know exactly when the sake will be released this year.
However, from the information we have gathered, we think it will be about the same as last year.
The sake is sent to other distributors on the same day as the brewery's release date, so the distributors will have their release date delayed by one day.
I plan to buy some for a friend of mine this year.
This means that I will have to visit Nagano Prefecture the day after the brewery's release date.
The sales at the distributors are so strong that I am not sure if they will be able to keep it in stock after another day.
Timing is everything. This is Inakura Tanada.
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