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This junmai ginjo-shu is made from 100% Hitogokochi produced in Nagano Prefecture and polished to 55%.
It has a refreshing aroma and is characterized by its light and crisp taste.
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Takachiyo Shuzo, which brews sake in Minamiuonuma City, Niigata Prefecture, one of the best rice-producing areas in Japan, introduces a seasonal product, "Takachiyo Junmai Daiginjo PINEAPPLE GOLD". The image of the fruit is that of a ripe pineapple. It is a mellow Junmai Daiginjo, unfiltered, raw sake, as if the juice is overflowing. Please enjoy the tropical flavor.
Aroma
As the product concept suggests, the aroma is sweet, sour, and dense, reminiscent of ripe pineapple. It has a very gorgeous and strong aroma.
Taste
Smooth mouthfeel, with a slight gasiness. Dense, thick, tropical sweetness with a light acidity. The juicy flavor, as if you had just bitten into a ripe pineapple, is unintentionally enchanting. After swallowing, a sweet aftertaste lingers in the mouth, making it an excellent wine to drink.
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Chikuha×信州亀齢 五百万石
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Kazuma Sake Brewery has been producing sake with rice grown entirely in Noto.
In cooperation with our contract farmers, we have cultivated abandoned farmland in Noto and returned it to rice paddies, covering an area equivalent to six times the size of the Tokyo Dome.
The Noto Peninsula earthquake shut down sake brewing for three months, and we were unable to produce sake from all the rice we had carefully nurtured during this period by ourselves.
We will continue to make rice for sake and deliver it to Noto's contract farmers so that they can continue to produce rice for us.
We are pleased to announce that Okazaki Shuzo, the brewer of "Shinshu Kamerei" in Nagano Prefecture, a long-time friend of ours, has agreed to help us in the form of a commissioned brewery.
This junmai ginjo is brewed with rice from Noto and brewing water from Shinshu, and has a clean taste.
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My favorite winemaker, Tadakatsu Onishi
He brews with a pure and strong desire to "live life to the fullest in the present, not in the past or in the future.
The sake is brewed with a pure and strong spirit of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present".
Jikon" is a famous sake from Nabari, Mie Prefecture.
About Asahi Sake Rice
The history of "Asahi" is said to date back to 1908-1909, when Shinjiro Yamamoto, a devoted farmer in Kyoto Prefecture, discovered a variant of two ears of rice that did not collapse in the rice paddies where "Hinode" rice was grown.
This variety was then brought to the Kyoto Prefectural Agricultural Experiment Station for variety testing, and the results were so favorable that the variety was named "Asahi".
In 1917, "Asahi" was also brought from Kyoto Prefecture to the Okayama Prefectural Agricultural Experiment Station for comparative variety testing, and the results were so favorable that it was adopted as an encouraged variety in 1925.
At that time, Asahi rice was known as "Asahi in the west" and "Kame-no-o in the east," and Asahi became synonymous with delicious rice. Large grains of Asahi rice have a full, mild taste with no extra stickiness, and its texture is so smooth that it can be loosened easily, and its quality does not change even when it is cold, making it a highly prized choice for sushi chefs.
This time, we used Mie yeast [MK1], which is used in "Jikin Nigori Sake" to match the sake quality we are aiming for.
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Nama yeast (brewer's yeast)
A lightly nigori (cloudy) version of Shunshu Melon 3.33.
Usually sake is brewed in a three-stage process, but Shizen Shu is brewed in a unique "kumidashi four-stage" process handed down in the brewery, which is characterized by the sweetness and flavor of the rice.
The amount of steamed rice used in the fourth-stage brewing is reduced to 1/3 of the normal amount, making "Melon 3.33" less sweet than the standard Shizen Shyu.
The expression "3.33" was chosen because it is three steps plus 1/3 (= 0.33) steps.
The fresh, ripe melon-like ginjo aroma created by changing the brewing mixture and the balance of sweetness and acidity are outstanding!
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Fruit aromas reminiscent of fresh apple and Chardonnay. Transparent sweetness and acidity spread through the palate, with a lively minerality bringing a lingering finish.
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KazenomoriALPHA 夏の夜空
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ALPHA Summer Night Sky" is released by Kaze-no Mori as a summer seasonal product. The label design is based on the image of the Scorpius constellation shining quietly on a night at Kaze no Mori Pass. The alcohol content is designed to be low (11%) so that it is easy to drink even during the hot summer months, making it a very popular bottle.
Akitsuho rice grown in Nara Prefecture is used at 70% polished rice. It is brewed using the Bodai yeast yeast, which takes a lot of time and effort to brew. The lightness of the low alcohol content and the deep and rich flavor are well balanced.
As a summer-only product, it has a very refreshing taste. It has a refreshing aroma with sweetness like banana and melon. The freshness of the Kaze no Mori-like mouthfeel is complemented by a very pleasant harmony of umami and sweetness.
The fresh and full flavor is full, and the delicate taste is multi-layered. After swallowing, the wine can be enjoyed very lightly due to the sharpness expressed by the pleasant acidity. This refreshing sensation is irresistible.
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Aizan Nama" has arrived from the popular "W (W)" series of different sake rice brewed by the world's best breweries. Aoyama, the most expensive sake rice in Japan, also known as "rice diamond," is polished to 50% Junmai Daiginjo spec.
It has a mellow ginjo aroma like sweet strawberries, and a smooth, glossy sweetness. The rich sweetness is balanced by well-balanced bitterness and acidity, making it easy to drink, and it goes down smoothly and crisply.
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Doburokku" is one of Mutsu Hachisen's most popular summer products.
The fermentation-derived carbon dioxide gas, sweet and sour taste, and the mellow taste of the ori (ori) are irresistible.
Even people who do not normally drink sake can enjoy this!
It is favored by many people for its familiar taste.
Rather than enjoying the smoothness of the oli, it is characterized by the presence of the oli, which is like doburoku, and is very satisfying to drink!
Even after the bottle is opened, the bubbles are vigorous, rising vigorously rather than shrieking.
When you take a sip, the carbon dioxide gas stimulates the inside of your mouth, and although it is an alcoholic beverage, it feels as if you are drinking a soft drink.
It is sweet, but the dryness and freshness of the carbon dioxide gas gives it a nice, refreshing aftertaste.
In addition to its impactful name, this taste is the reason why Mutsu Hachisen is a hot product, highly reputed as a summer specialty of Mutsu Hachisen.
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In the popular Hanayo Yoku series of sake, the junmai ginjo made with Omachi rice is one that is particularly popular among many.
Its taste has a plum-like sourness that makes you feel like you have never tasted anything else.
You will be captivated by its charm, and then overwhelmed by its sweetness and lingering aftertaste, from which you will not be able to escape.
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Harushika no Natsu Shika" can only be drunk in summer.
This junmai ginjo is carefully fermented at low temperatures using in-house yeast for ginjo, just like daiginjo brewing.
In order to bring out the full appeal of the sake, it is bottled fresh after top-fermentation, and then each bottle is carefully bottle-fired. The result is a refreshing sake with a gorgeous ginjo aroma typical of Harushika and a soft rice flavor.
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The alcohol content was set at 14% to make it refreshing even in the summer and to achieve a quality of sake with no aftertaste of alcohol.
The yeast used was Fukushima Prefecture's original malic acid yeast (30%) and shimmering yeast (70%) (*Last year it was 40% malic acid yeast and 60% shimmering yeast).
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This Junmai Nama-zake combines the refreshing citric acidity of 70% polished domestic rice and white malted rice with the sweet and sour flavor of malic acid from the yeast.
The bottle is filled with a mixture of rice cake to promote light secondary fermentation in the bottle, resulting in carbonation and a sweet and sour taste.
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This sake is made with 1801 yeast and is designed for summer.
The pressed sake is kept in a negative temperature zone, and when the oriel has dropped, the sake is made into a Nakadori (raw sake).
Compared to Arabashiri, it does not have the same effervescence, but it has a refreshing taste.
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It is particularly unique in Niigata, the "Rei Kingdom",
It has a juicy, umami taste and is going its own way.
From the "Houjun Mujin Takachiyo" series.
Developed in Niigata Prefecture,
developed in Niigata Prefecture and used only in Niigata Prefecture.
A new type of yeast developed in Niigata Prefecture and used only in Niigata Prefecture is used.
It has a rich flavor with a firm umami.
The aftertaste is supported by a gentle acidity.
It has a softer throat with less aroma than the usual "Takachiyo".
It has a characteristic aroma of sweet and sour strawberries,
It is refreshing to drink.
Incidentally, it is also known as "Strawberry Moon",
The name "Strawberry Moon" is a common name for the full moon in June,
Strawberry Moon" is a common name for the full moon in June.
It is derived from a Native American custom,
It is said to refer to the moon rising during the strawberry harvest season.
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This Junmai Nama-zake combines the refreshing citric acidity of 70% polished domestic rice and white malted rice with the sweet and sour flavor of malic acid from the yeast.
The bottle is filled with a mixture of rice cake to promote light secondary fermentation in the bottle, resulting in carbonation and a sweet and sour taste.
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This season, it was newly offered by the Association,
We used a special yeast, 1801 yeast + No. 9 yeast, which was newly provided by the Association, to create a new taste, and also to create a juicy flavor by brewing it in four stages.
A small amount of white malted rice accentuates the flavor, resulting in a wonderful taste unlike anything you have ever tasted before.
The aroma is like melon or muscat, while the palate has a sweet grapefruit-like flavor, and the finish is a collaboration of freshness and gentle sweetness.
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It is undiluted at 10 degrees alcohol by volume.
When the bottle is opened, the aroma is like white grapes and muscat, and the palate is gentle and fresh sweetness fills the mouth.
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Hanamura is a sake that received exceptional technical guidance from President Takagi of "Jyushiyo," which is at the pinnacle of sake in terms of both popularity and quality. Because of its topicality and extremely high sake quality, it has attracted a great deal of attention. Everything from rice selection and brewing methods to labeling and naming was supervised by Jyushidai, and its elegant, clear sweetness and smooth throatfeel are said to be of a notable level.
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The taste is a southern fruit nuance that can only be found in Jikin's Hachitan-nishiki, followed by a beautiful sweetness and umami that spreads to the end. Then the acidity and gassiness kick in, and the intertwined elements of this beautiful sake leave a lasting impression.
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