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Zak Waetsu
It is designed as a sake exclusively for restaurants and is one of the most reasonably priced of the crop.
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Kumezakura Minzoku no Sake
Sake degree -60, Acidity 15
CalcisCalcis is a Latin word meaning "lime" or "calcareous soil.
Calcis Minzoku no Sake Kimoto Hi-ire, produced by Kumezakura Sake Brewery in Tottori Prefecture, is a unique sake that takes advantage of the local climate. It is brewed using rice grown within a 3-kilometer radius of the brewery, and is made using the "kimoto" method of brewing without the addition of yeast. Fermentation is carried out by natural lactic acid bacteria, and while the alcohol content is low at 10 degrees, the taste is characterized by a complex interplay of sweet and sour, bitter, astringent, and acidic flavors.
Chalcys was originally released as nigori sake, but this "Hi-ire Sumi-shu" is a twice-hiked version of the top clear portion. It boasts an astonishing sake strength (-60) and acidity (15), giving it a unique flavor that cannot be found anywhere else.
Tomonari Miwa, the toji (master brewer) of Kumezakura Sake Brewery, says, "This is a sake of the tribe, which can only be made in this region," and pursues sake brewing that makes the most of its unique characteristics. The quantity is limited, so those interested should check it out as soon as possible. The price is 4,180 yen (tax included) for 1800 ml.
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Jew's Snowflake
When you think of a human being, the age of becoming a full-fledged sake brewer is "20. To become a full-fledged sake brewer, one has to take two or three more steps forward.
It is a seasonal product released at the end of each year.
It is brewed and bottled in Shinshu-Shinmachi in sub-zero temperatures and exposed to the cold outside air to maintain quality until the label is applied. The label is designed with snowflakes of various shapes and sizes, with a different design each year.
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Asabiraki Jukurei
JUKUREI is a special junmai sake produced by Asabiraki, a sake brewery in Iwate Prefecture. It is made from 100% Iwate-grown "Ginotome" grapes, and is characterized by its mild ginjo aroma and balanced by a tight acidity. With its fruity aroma and clean taste, it can be enjoyed cold or warmed. It is also a good match with meals, and goes well with Western cuisine.
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Kankiku Okejonalu Ushu Homare
Hashu Homare 50 Horizon is a Junmai Daiginjo made from Yamagata Prefecture's Hashu Homare sake rice. With a rice polishing ratio of 50%, this limited edition sake has a fruity, gorgeous aroma and smooth mouthfeel. A special bottle sold only once a year.
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type of yellow carrot grown in Okinawa
We tried Junmai Sake Super Dry, Shichifukujin by Iwate's Kiku no Tsukasa Sake Brewery. Local sake rice "Yunokou" is used, and the rice polishing ratio is 60%. It is impressive for its crispness, which is typical of ultra-harsh sake, and for its lightness, which keeps you from getting tired of drinking it.
The alcohol content is a solid 17%, making it an easy match for any food as a mid-meal sake. It can be enjoyed cold for a refreshing drink or warmed for its deep umami flavor. If you like dry sake, you will definitely like it.
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Happy New Year!
After installing the Sake-no-wa app, my knowledge of sake has increased and I am able to enjoy drinking sake more.
Frosen Umakan
I brought this as a gift to my father-in-law when I went to greet him at the beginning of the year.
Specific name Junmai
Alcohol percentage 15
Sake meter degree +3
Acidity 1.7
Amino acidity 1.6
Rice / Polishing ratio
Mizukagami 77% from Shiga Prefecture (65% polished rice)
Akebono 23% (65% polished rice)
Yeast: Kura yeast
Sake mother Yamahai
The aroma has a sweetness like that of steamed sweet potatoes, with a gentle fragrance of nuts and grass.
In the mouth, there is a mellow and soft attack of umami. The moist umami spreads, and the acidity extends into the latter half of the bottle. The acidity and pleasant bitter bitterness cut through the aftertaste and bring it to the finish.
As the name suggests, we recommend heating it up to 50-55 degrees Celsius to enjoy its body-sucking flavor.
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ma-ki-
(Kawada research), Happy New Year 🎍.
We look forward to working with you this year🙇.
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ポンちゃん
(Kawada research), Happy New Year 🎍 and best wishes for the new year 🙇.
This sake changes dramatically when it is heated 😊It is good to drink it slowly together!
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Craft Sake Hiraroku Jozo
Revive Mugai
2023 Kura Launch
From left to right: Mugai, Kuuga, Setsuna
Heiroku Brewery Re:vive Mugai
720ml
Rice (domestic), rice malt (domestic)
Brown rice (domestic), rice malt (domestic)
14% (undiluted sake)
(Koji rice) 50% (Kake rice) 40
（No (water added), No (heating), No (filtration)
3,000 yen (excluding consumption tax)
All the rice used for this sake is grown in Iwate Prefecture. Polished white rice is brewed using the ever-evolving ginjo technique inherited from the Nanbu Touji clan and long-lasting low-temperature fermentation. The sake has a dignified and gorgeous aroma and a fresh sweetness. Mugai" is named after a sake that explores the possibilities of brewing sake without end.
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Hiroki.
Rice : Koji, Yamadanishiki, Kake, Gohyakumangoku, Fukunoka
Polishing ratio : Koji 50%, Kake 55
Sake degree :+2
Acidity : 1.5
Alcohol Content :16.5
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Japanese aspen (Populus tremula var. sieboldii)
This junmai daiginjo sake is made from Asahi rice grown in Okayama Prefecture. Asahi has been highly regarded as a food rice, but in recent years it has been attracting attention because of its high sake brewing aptitude. At Yamanoi, we have made the most of Asahi's clean and delicate flavor to create a refined and lustrous Junmai Daiginjo. The brewing water drawn from groundwater is ultra-soft water, and its softness is also reflected in the sake's gentle taste. The fresh, light sweetness, refreshing acidity, and light aftertaste make for a very beautiful sake.
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Sizengo Seven Arabasiri
Our flagship that aims to challenge the "Seven" world standard brewing using Fukushima Prefecture's proprietary "Utsukushima Dream Yeast" (F7-01).
Araubashiri The first sake that comes out when sake is pressed.
Junmai Ginjo-shu, brewed with Fukushima yeast and rice suitable for sake brewing, based on the concept of "sake that accompanies meals.
This sake has a fruity aroma and a crisp aftertaste with a hint of rice flavor and acidity.
This product is bottled by selecting only the first part of the sake that flows out of the moromi after pressing.
Shipping Period
Around November to December
Rice used
Yumenokou" from Fukushima Prefecture
Rice polishing ratio
60
Alcohol content
14% alcohol by volume
How to drink: Cold or room temperature
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kazenomori challenge edition
dewy leaves wind Tsuyuhakaze
The theme of this year's event is the sake that the brewer wants to drink.
While keeping the alcohol content low, the sake expresses a complex flavor that takes advantage of the high protein content of dewy leaf wind and an edgy acidity, resulting in a taste that is both light and full.
The mid-pressure harvesting process allows the aroma and texture to be more clearly expressed.
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Zicon
Gohyakumangoku 66% Yamadanishiki 33
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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.
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Ine to AgaveCRAFT 稲と忽布 交酒 花風
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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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Kaze no MoriALPHA TYPE 3
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Kazenomori Alpha Type 3
Made with 50% polished rice from Nara Prefecture's Akitsuho grapes.
It is the only fire-aged sake in the lineup.
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Button
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.
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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.
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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.
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Asahi Taka
Takagi Brewery locally distributed sake
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