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The Otters' standard: "If it doesn't taste good, it's meaningless. Yamada-Nishiki polished to 45%. Delicate sweetness derived from rice and a gorgeous aroma.
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This is Yamagata Prefecture's "Yuki-No-Megami" sake rice, bred for Daiginjyo by crossing two representative Tohoku sake rice varieties: "Dewanosato" from Yamagata Prefecture in the maternal lineage and "Kuranohana" from Miyagi Prefecture in the paternal lineage!
This premium rice, which can only be used in daiginjos, is polished to a luxurious 29% over a long period of time, making this an ultra-luxurious and superb bottle!
The rice is characterized by a clear, elegant texture that is not too showy, a graceful ginjo aroma, and a fruity sweetness that spreads on the palate in a perfect balance that is unique to Kudokutei, and is sure to be one of the best sake in Yamagata, a prefecture of beautiful sake.
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Comparison of different types of Omachi
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clear, refreshing and juicy
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Kazenomorialpha dry
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The only dry wine from Kaze no Mori
DRY flavor produced from Bodai Moto
Kaze no Mori, a famous sake brewed in Gosho, Nara Prefecture, introduces a limited edition "ALPHA1 DRY". Each of the ALPHA series has a clear theme. The theme of this product is "the key to the next chapter. Together with the theme of "ALPHA1," which is the base of the ALPHA series, "ALPHA1 DRY" is the beginning of a new story spun by Kaze no Mori.
Akitsuho rice grown in Nara Prefecture is used at 70% polished rice. It is brewed using Bodai-moto, and has a dry taste, which is rare for Kaze no Mori.
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GANKI" is a new brand started in 2000 after a generational change.
Its pure, strong, and crisp taste attracts many sake connoisseurs.
Originally, "GANKI" was a stone staircase on a boat landing.
In the past, rice used for sake brewing was unloaded from the "gangi" by boats coming down from the upper reaches of the Nishiki River, and the "life" of sake was continuously produced.
The reason why we named the sake brewed by the new staff, who have been replaced by a new generation, "GANKI" is because we want to go back to the basics of sake brewing and start a new tradition from this point on.
Comment from the brewery owner
It has a gorgeous and rich white peach-like aroma with a smooth and silky mouthfeel. It has a smooth and silky texture on the palate.
It has a beautiful sweetness that gives it an alluring taste.
It can be served with grilled chicken with "salt". It can be served alone or as a food sake.
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Hiyaoroshi" is an autumn sake made from sake pressed in winter and matured slowly over the summer. It has a well-balanced taste typical of Yamada-Nishiki, with a soft umami flavor. It has a different flavor and sharpness from our main sake rice, Tamaei, and shows a different side of Nanabonjari. Enjoy this sake as a food sake with autumn flavors.
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The new brand Queen by Masamune Kikki is a pure, unfiltered, unfiltered sake with an alcohol content of 12%. By lightening the alcohol load on the yeast, it has a clear, juicy flavor with a good balance of sweetness, flavor, and acidity. The package design is intuitively reminiscent of the 12% alcohol content of the Queen on a playing card, and the color scheme evokes the fruity taste of muscatel.
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Junmai Ginjyo Nama-nara sake brewed with rare sake rice, Aizan.
The result is an unprecedentedly unique taste, with layers of mellow, rich flavor bursting forth from the clear, uncluttered texture created by the careful craftsmanship of the Fumikiku brewery.
This is a very limited edition sake produced in extremely small quantities.
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Jikon吉川 東条山田錦
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As usual, two types of Yamada-Nishiki sake from the famous Special A district of Hyogo Prefecture, the Yoshikawa and Tojo districts, have arrived from "Jikin".
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Yuki no Bosha純米吟醸 ひやおろし
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Hiyadori is delicious, isn't it?
Deep, thick and sticky
Amazing!
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There is not so much white malted rice feeling, but
but it is easy to drink.
I can't stop drinking it!
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Thick and juicy!
Yum!
Smoked and
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Zakuひやおろし 純米吟醸
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Combining calmness and richness
An enchanting taste of autumn
From Saku, a renowned sake brewed in Mie Prefecture and known around the world, comes the seasonal product Junmai Ginjo Hiyahoroshi. This sake is made from carefully selected Yamadanishiki grapes produced in Hyogo Prefecture. The sake is brewed in early spring and matured in the brewery until autumn, giving it a deep and smooth seasonal flavor.
This is a bottle with a rich flavor with a sense of calmness and depth, a taste that is typical of the fall season. The change in flavor with temperature is also appealing. The sharp texture can be enjoyed at chilled temperatures, and the fullness of flavor can be enjoyed at room temperature or lukewarm. Please enjoy it with seasonal foods.
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This is the new brand "Okuroku" of Iwate Meikozo.
The origin of the name comes from the Heian period (794-1185) when the inland area of Iwate (from Oshu to Morioka area) was called Okuroku, and the brewery wanted to make sake using rice produced in this area, which was the foundation of the Hiraizumi culture.
The label design is a work by local printmaker Jun Morita, based on the Kawanishi Dainenbutsu Kenbai (Great Buddha Sword Dance), which was handed down by Touji Miura before his death.
The rice used is Hitomebore grown in Hiraizumi Town, home of the World Heritage Site Chuson-ji Konjikido, and the yeast used is the new Iwate Prefecture yeast M7.
Okuroku has a pleasantly firm acidity, and can be enjoyed more lightly when heated.
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Ubusuna五農醸 穂増 2023
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New for summer only!
kawamatsuri", a different kind of birthplace
Ubusuna" by Hananoka Shuzo, a sake brewery that finds the value of sake in the local character and potential of the land, and aims to create the best sake "only available here".
This bottle is brewed using "Homase," a native species of Kumamoto from the Edo period (1603-1868), grown without pesticides or fertilizers in the Kikuchi River area, which is in the same region as the brewery's brewing water.
This new summer-only product is a refreshing change from the sweet and mildly acidic Homase!
The complex aroma is fresh and citrusy, with hints of herbs and yeast.
The taste is fresh and slightly effervescent, and the first impression is three-dimensional.
The strength derived from the sake rice, Hozumasu, is complicated by the complexity of the raw sake rice and the high acidity...!
The umami and acidity persist from the mid-palate to the aftertaste, with a long lingering finish.
It is characterized by a deep and complex aftertaste compared to our usual production.
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AKABU of Iwate has released a new autumn product, "Kohaku"!
Kohaku is a golden jewel, and the energy of amber can be felt in the pleasant taste, making it a warm and comfortable drink to accompany the cooler autumn evenings. It has both strength and delicacy, and at 13% alcohol, it gives a soft impression. Please enjoy the new AKABU, which has been reborn from hiyaoroshi to amber.
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A new form of Omachi, mature hiyaoroshi
After a summer of maturation, this bottle has maintained a complex balance between the soft rounded umami and the clean acidity that gently envelopes the finish.
Warming gives it a soft aroma and sweetness like Wasanbon, and the aftertaste is sweet and delicious.
Ohmine's special 13% pure sake is easy to drink without watering down the sake, while still having a strong flavor. The various flavor components that are lost during alcoholic fermentation are extracted to the maximum extent possible using our unique technology, resulting in an ultimate balance of strong rice flavor, sweetness, and acidity that is both catchy and appealing to even the most seasoned sake connoisseurs.
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Limited edition of "Aki-agari" sake.
Yamagata Masamune's Aki-agari is brewed with hard water with a hardness of 120.
Enjoy the rich flavor of rice and the structured taste produced by the hard water with delicious autumn ingredients.
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Kid純米吟醸 ひやおろし
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Production area Wakayama Prefecture, Brewer Heiwa Shuzo Co.
Limited Sake] This sake has a subtle ginjo aroma and a full, rich, umami flavor,
It has a full, rich, and delicious flavor with a lingering finish that can be enjoyed. It is recommended to be served at room temperature or warmed.
Alcohol 15°, Sake meter +2.5, Acidity 1.6, Amino acid 1.2
Rice used: Gohyakumangoku, Polishing ratio: 50% (Koji), 55% (Kake)
Yeast used: Association 901 yeast
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