kanchi
100% Kinmon-Nishiki produced in Kijimadaira, Nagano Prefecture
Brewed with Kinmon-Nishiki produced in Kijimadaira, Nagano Prefecture
A slightly luxurious dry Junmai sake with a sharp taste
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All rice grown under contract
Yamada-Nishiki 55% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 45% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Sake for ryotei (traditional Japanese restaurants) with a graceful elegance
This sake has a dry taste with a crisp, mellow flavor, and it has been carefully matured in the brewery to give it a relaxed and calm "Yuyuyu" taste. It is the beginning of Kurobelt and the most standard Kurobelt sake, and since its release in 1976, it has been trained by professionals with a keen sense of taste, especially at Kanazawa's restaurants. Although it is dry, it is not dry at all, and when heated, it is soft and shows its full flavor. It is an excellent match for sashimi, sushi, and other fish dishes.
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100% "Kinmon-Nishiki" rice grown under contract in Kijimadaira Village, Nagano Prefecture, is used.
This junmai ginjo has a gorgeous aroma and a light yet deep lingering finish.
It boasts a crisp, dry taste with excellent sharpness.
Japanese>English
kanchi
Kinmon-Nishiki rice, grown with great care by contract farmers in Nagano Prefecture, is used at 55% polished rice.
When poured into a glass, it has a soft, fresh, sweet aroma of honeyed apples and white peaches. The smooth mouthfeel is followed by a very fresh umami flavor that spreads out in an elongated manner. The refined, flavorless taste draws a pleasantly deep sweetness. After swallowing, the wine has a refreshing sharpness, making it very easy to drink.
Japanese>English
kanchi
This seasonal sake is made from 100% Kinmon-Nishiki, a rare rice grown with great care in Kijimadaira Village, Nagano Prefecture, and is available only from authorized dealers.
You will enjoy the pleasant aroma of Toyokoh, the delicious rice flavor of Kinmon-Nishiki, and the soft, lingering aftertaste.
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kanchi
Junmai Ginjo using the fantastic sake rice "Kinmon-Nishiki" with a beautiful taste and rich aroma
Kinmon-nishiki is a variety of sake brewing rice born in Nagano Prefecture and is a crossbreed between Takananishiki and Yamadanishiki. It was developed in 1964, but was no longer used due to difficulties in cultivation.
In recent years, it has been revived due to improved cultivation techniques, and is now known as the "fantastic sake rice" of Shinshu.
In the production process, we pay attention to the soaking time because the rice absorbs water quickly.
Junmai Ginjo made with this rice is one of the driest of the pre-dawn varieties, and it has the characteristic clean taste and rich aroma of Kinmon-Nishiki.
Japanese>English
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It is made from 100% "Kinmon-nishiki" rice produced in Kijimadaira Village, Nagano Prefecture, which is called "fantastic sake rice" and polished to 39%.
In addition to its gorgeous, fruity aroma and diverse flavor, it is characterized by its softness and gentle sweetness on the palate.
Japanese>English
kanchi
100% Kinmon-Nishiki produced in Kijimadaira Village, Nagano Prefecture
This special junmai sake is made from 100% Kinmon-Nishiki produced in Kijimadaira Village, Nagano Prefecture, which is a rare variety in Japan.
The use of yeast No. 7 has allowed us to pursue a light and simple flavor, while at the same time taking advantage of the characteristics of Kinmon-nishiki to create a sake with a unique depth and fullness, and a broad range of flavor and aroma. This sake can be enjoyed cold or warmed as desired.
Japanese>English
kanchi
Made from Kinmon-nishiki produced in Kijimadaira, Nagano Prefecture.
The sweetness and acidity are well balanced, and the refreshing sweetness and elegant acidity round out the finish. The sake has a soft body and a supple throat, giving a refreshing impression throughout the entire palate.
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Rice variety
Kinmon-Nishiki (specially grown rice) produced in Kijimadaira Village, Nagano Prefecture
Rice polishing ratio
40
The aroma is both elegant and complex, with nuances of ripe banana and yellow peach, and a slight cereal-like aroma.
The taste is moderately sweet with a clear spread of umami. The pleasant acidity and bitterness give it a tight and solid structure.
The wine has a rigorous, slightly spicy finish.
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Rice ： 100% Kinmon-Nishiki produced in Nagano Prefecture
Rice polishing ratio : 59
Gokujo" is a unit of sake brewery heirs born in 1984 in Nagano Prefecture. Every year, they brew "59 sake" under a common rule.
The rule is "Kinmon-Nishiki + 59% polished rice ratio.
The theme is "tokin". Just as a "step" in shogi grows into a "tokin" (gold), how has it grown and changed since 2018? Please enjoy each "tokin" 59% brewed sake.
Marusei Shuzo Brewery, which performs the traditional four-stage glutinous rice brewing process, has recreated the three-stage brewing process without the four-stage process.
This gokujo sake has a juicy flavor sensation and a neat taste with the profound umami that is typical of Seimasamune.
It is a pure rice sake with an umami taste that made us sip while strangely convinced that Seimasamune's sake would taste like this without the four-step process.
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