Sara Uskiri
-10 Domestic rice
Taste Characteristics
The fresh and refreshing sweetness on the palate is reminiscent of pears and grapes. The taste is full of layers of flavor, with the addition of a hint of gas and fruity flavors from the ori (rice cake). The pleasant acidity, typical of Sairai, adds a refined sharpness to the lingering aftertaste, which drifts like a light mist, and the finish is light and refreshing.
Craft Sake
Rice and Hops Dobrok Rice and Fujisan Drinking Comparison
Rice and Mt.
Fuji, such as black locust, Chinese juniper, and Japanese white fir, and top-quality herbs highly regarded by chefs and bartenders, such as gold crested wilma, lime leaf, and grapefruit leaf, are combined and infused into the brewing water. Sake.
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100% Omachi
Sake Brewer's Comment
Please enjoy the glamorous, yet elegant, well-balanced and clean taste of Omachi, a sake rice that is said to be graceful, yet brave and wild.
Nito's hometown
Bizen Omachi Okayama
Nito, which was born in December 2015, celebrated its 10th anniversary this term. To celebrate this memorable 10 years, we are releasing a limited quantity of Nito's 10th Anniversary Commemorative Label! The sake inside is the limited-edition Shiboritate Nama-nihonshu released at this time of year! The label will be replaced by the regular label as soon as it is gone.
This sake was brewed in pursuit of the "two hares" and to achieve the best balance and flavor between the two opposing elements of flavor and aroma, acidity and deliciousness, and heaviness and lightness. It is brewed with an emphasis on the balance of aroma and sweetness. It is recommended as a food sake because of its Omachi-like strength and pleasant aftertaste. It is a delicious sake that you will never get tired of drinking.
Senkin Classic
Domaine Sakura Yamadanishiki -3 Yeast Free
Edo katari. Living today as seen from Edo, warming the old and learning the new.
We respect, protect, and evolve the "Nama Moto" sake brewing method of the Edo period, which should be preserved for future generations, while modernizing it in the Sengoku style. A new brand that focuses on "agriculture," "technique," and "philosophy" under the theme of "Edo's return. Kame-no-o, the new classic, has regained its original genes, and returns (kara-kari) to that era, merging with yeast-free. Its very existence is natural, the very value that Kame-no-o has remained until the present day. Zero" refers to the raw sake.
Beauregardia elliptica (species of red alga)
Yamadanishiki Gohyakumangoku
Gorgeous ginjo aroma reminiscent of apples and La France. A fresh sweetness spreads softly in the first sip. The lingering aftertaste in the latter half is light, gentle, and soft. Even those who do not usually drink sake will find the taste honestly delicious.
Tokutei Yamadanishiki No.7 Yeast
Yeast No.7 Masumi Yeast
Shigeke Shuzo, located on Iki Island, Nagasaki Prefecture, used to make sake as well as barley shochu.
However, due to the aging of the toji (master brewer) and other reasons, the brewery was forced to suspend sake production from 1990 to 2017.
"Someday, I want to revive sake brewing on Iki Island!" With the desire to do so,
Touji, Taizo Yokoyama, trained for 5 years at sake breweries (such as "Toyo Bijin" brewer, Sumikawa Shuzojo in Yamaguchi Prefecture).
In 2018, he built a sake brewery on Iki Island,
After overcoming hardships, sake was born on Iki Island for the first time in about 30 years.
Fresh and juicy finish reminiscent of muscat
This is a freshly brewed, unpasteurized sake made entirely from premium Yamadanishiki and brewed with No. 7 yeast.
It has a fresh, crisp mouthfeel and a fresh, fruity aroma reminiscent of biting into an orange or muscat fruit,
The elegant sweetness and juicy flavor will fill your mouth.
Enjoy it in a wine glass, chilled to less than 5 degrees Celsius.
Kino-ene Shisui-no Yoake
1801 yeast, Yasuyakogane, Yamadanishiki
1801 high ester-producing yeast
Produces high levels of isoamyl acetate and ethyl caproate
Fusakogane Chiba Prefecture proprietary variety
On the day of the first pressing of Junmai Daiginjyo, the bottling and shipping takes place within 24 hours of the top of the tank, and after working through the night, the Junmai Daiginjyo "Sakai no Dawn" is completed at the very dawn of day. The first pressing is a celebration of nature's bounty and the harvest, sharing the freshness of the freshly pressed sake and the luxury of a one-day-only experience.
It is a sake that creates a time when people's hearts resonate with each other. We hope you will enjoy this bottle, which marks the beginning of sake brewing.