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［Toru no Oto]
Banno Sake Brewery
Saku City, Nagano Prefecture
［Kuroemon XVI]
Yukawa Sake Brewery
Kiso Town, Kiso-gun, Nagano Prefecture
［Kame no Umi]
Tsuchiya Sake Brewery
Saku City, Nagano Prefecture
Japanese>English
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Chiebijin Junmai Sake
〜A toast to the daily life!
Can you make good sake by polishing rice?
We want to brew junmai sake that is clean, tasty, and crisp, even with a rice polishing ratio of 70%.
Above all, we want to deliver sake that impresses in everyday toasts.
This is why we created this sake.
This sake is a representative of "Chiebijin" because it is a junmai sake made without polishing the rice too much!
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio: 70
Core Alcohol Content : 15
Producer : Nakano Sake Brewery
Pref. : Minami-Kitsuki, Kitsuki City, Honshu, Japan
Japanese>English
Sogga pere et fils「ヌメロシス」サケ エロティック 生酛
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Numerosis" Sake Erotic Nama Hashiwake
Spec of fungi = Association No. 6 yeast and rich natural fungi
Obuse northern countryside rice Domes Ikeda (Ikeda Daiko)
SAKE made in very small quantities in a small winery as a hobby, away from winemaking only for a few weeks when the entire Obuse winery staff is unable to work due to snow and severe cold.
All our products
(1) We use only Miyamanishiki produced in Nagano based on the "single variety" philosophy of Burgundy wines (2) Association No. 1 to No. 5, which we have revived after 70 years, are fermented using only classic sake yeast and yeast No. 6 discovered before World War II (3).
Japanese>English
Dassai獺祭 純米大吟醸45
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［Otters Junmai Daiginjo 45]
Alcohol Content (ALC): 15
IngredientsRice : (Domestic)Rice Koji(Domestic)
Rice Polishing Ratio : 45
Manufacturer : Asahi Shuzo Kabushiki Kaisha
Prefecture : Otter Cho, Shuto-cho, Iwakuni-shi, Yamaguchi
Japanese>English
Sara彩來 Sara純米吟醸
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［Sairai Sara Junmai Ginjo]
A stranger's beautiful sake from the Land of Sai
We have created the ideal sake by combining the advanced brewing techniques inherited from the company's founding with a meticulously constructed theory. Enjoy the harmony created by the elegant ginjo aroma, the sweetness of the rice, and the color of the fine acidity.
Ingredients : Rice (domestic), Rice Koji (domestic)
Alcohol content : 16%.
Rice Polishing Ratio : 50
Distributor : CEKBF
Producer : Kitanishi Shuzo Co.
Prefecture : Kamimachi, Ageo-shi, Saitama
Japanese>English
Hakurakusei伯楽星 はくらくせい 純米吟醸おりがらみ生酒
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［Hakurakusei Junmai Ginjyo Ooragarami Nama-shu]
This is a limited-edition "nama-shu" (unpasteurized sake) that is shipped immediately after pressing in order to deliver a freshly pressed taste. It is a limited-edition "nama-zake" that is shipped immediately after pressing to deliver a freshly pressed taste. Please enjoy its delicate yet core flavor.
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing ratio: 55
Producer : Shinsen Rizoten + K Co.
Prefecture : Aza Kitamachi, Sanbongi, Osaki City, Miyagi Prefecture
Japanese>English
翠露翠露 純米吟醸
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［Suiro Junmai Ginjo]
Ingredients : rice (Oka rice), rice koji (domestic rice)
Ingredient rice : 100% Miyamahata
Rice polishing ratio : 59
Alcohol content: 16%.
Producer : Maihime Co.
Prefecture : Suwa, Suwa City, Nagano Prefecture
Japanese>English
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Ingredients : rice (domestic), rice malt (domestic)
Rice used : 100% Yamadanishiki
Rice polishing ratio : 65
Alcohol content : 15%.
Producer : Nakajima Jyozo Co.
Prefecture : Toki-cho, Mizunami City, Gifu Prefecture
Japanese>English
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［Honkin Junmai Sake]
The name "Honkin" expresses the desire to "brew the true best (gold) sake".
Ingredients : rice malt (U.S.A.), rice malt (domestic rice)
100% Hitogochi produced in Nagano Prefecture
Alcohol content : 15% alcohol by volume
Rice Polishing Ratio : 59
Producer : Sake Nunoya Honkin Shuzo Kabushiki Kaisha
Governor : Suwa, Suwa City, Nagano Prefecture
Japanese>English
Masumi真澄 白妙 純米吟醸酒 七号系 自社株酵母
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［Masumi Hakuju Junmai Ginjo-shu (Junmai Ginjo-shu) with our own yeast strain, Series No. 7
Ingredients : Rice (domestic), Rice Koji (not from Japan)
Rice polishing ratio : 55
Alcohol content : 12
Producer : Miyasaka Jyoen Co.
Prefecture : Hikaricho, Suwa City, Nagano Prefecture
Japanese>English
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Sake Tasting Set
Akanesasu : Junmai Ginjo-shu
Hokko Masamune : Junmai Ginjo-shu
Toyoga : Junmai Ginjo-shu
Japanese>English
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［Junmai Ginjo. Misuzu Undrafted]
Ingredients : Rice (domestic), Rice malt (domestic)
Polishing ratio : 49
Rice used : 100% Miyamanishiki
Alcohol Content :16% Japan Sake Degree +3
Producer : Misuzu Shuzo Co.
Prefecture : Shiojiri-shi, Nagano, Japan
Japanese>English
Konnayoruni…黒松仙醸 こんな夜に 山女純米吟醸
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［KUROMATSU Senjo: On a night like this, Yamame Junmai Ginjo]
On a night like this
The ripples of the moon are the whereabouts of the wild yamame
Alcohol content : 16
Ingredients : 100% Miyamanishiki produced in Harasu, rice (domestic), rice malted rice (domestic)
Rice polishing ratio : 55%, unfiltered and fire-brewed
Producer : Senjo Co.
Prefecture : Nishitakato, Takato-machi, Ina City, Nagano Prefecture
Manufactured at : Senjo Co.
Prefecture : Kamiyamada, Takato-machi, Ina City, Nagano Prefecture
Japanese>English
Shinanonishiki信濃錦 純米吟醸生原酒 立春朝搾り
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［Shinanonishiki Junmai Ginjyo Nama Shu, pressed in the morning of Tachiharu]
IngredientsRice : (Nagano rice), Rice malted rice (Nagano rice)
Rice variety : 100% Miyamanishiki
Ingredient rice growing area : Yamamuro, Takamichi-cho, Ina-city, Nagano pref.
Rice Cultivator : Agricultural Cooperative Yamamuro
Producer : Miyajima Sake Brewery
Prefecture : Ina City, Nagano Prefecture
What is "Risshun Asa Shibori"?
Risshun, February 4, is the first day of the year on the lunar calendar. The sake brewery starts preparing for the morning pressing on the night of Setsubun, and the fresh sake pressed in the early morning of Risshun is called "Risshun Asashibori". The sake is brought from the brewery, purified at a nearby shrine, and delivered on the same day after being purified by the priest of Hotaka Shrine in Azumino City, who prays for the good health, safety, and prosperity of the family and business.
Japanese>English
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［Kuroemon 16th Generation Yamahai Junmai Akaban Omachi Rice]
Yukawa Sake
Yukawa Sake Brewery
Since 1650
Fire-brewed, unblended sake 2020BY No. 46
This is a very attractive sake with a wild oomachi taste! The wild oshimi is the charm!
Ingredients : rice, rice and koji
Rice polishing ratio : 60% Alcohol 16
Rice used: 100% Omachi from Akaban, 100% water from Okayama Prefectural Police)
Producer : Yukawa Sake Brewery Co.
Prefecture : 1003-1, Kazuhara, Kiso-mura, Kiso-gun, Nagano Prefecture
Master Brewer : Shinichi Yugawa
Japanese>English
Shinshu Kirei信州 亀齢 長野県 ひとごこち 純米吟醸
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［Shinshu Kamerei Nagano Prefecture Hitogochochi Junmai Ginjo]
Founded in 1665.
It is brewed in small quantities with great care in Ueda, located in the eastern part of Nagano Prefecture, using high-quality water from the Sugadaira water system. It has a refreshing aroma and is characterized by its light and crisp taste. Please enjoy "Shinshu Rei," which is brewed with the brewer's heart.
Ingredients : Rice, Rice malt
Rice used: 100% Hitogochi grown in Nagano Prefecture
Rice polishing ratio: 55
Alcohol content: 15
Producer : Okazaki Shuzo Co.
Pref. : Chuo, Ueda-shi, Nagano
Japanese>English
Kawanakajima Genbu川中島 幻舞 げんぶ 純米吟釀 無濾過生原酒
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［Kawanakajima Genmai Genbu Junmai Ginjyo Mucho Nunfiltration Namazake]
Ingredients : Rice (domestic), Rice Koji (domestic)
Rice used: 100% Miyamanishiki
Rice Polishing Ratio : 49
Alcohol Content : 16
Master Brewer : Mariko Chino
Manufacturer : Sake Senkurano Co.
Prefecture : Kawanakajima Imai, Chikuma City, Nagano Prefecture
Japanese>English
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［Special Junmai Hiroki]
Alcohol content: 16%.
Ingredients: Rice, rice malt, all domestic rice
Rice polishing ratio: 55
Producer: Hiroki Shuzo Honten Co.
Prefecture :Aizu Sakashita-cho, Kawanuma-gun, Fukushima Prefecture
Japanese>English
Mimurosugiみむろ杉 ろまんシリーズ 純米吟醸山田錦 無濾過生原酒おりがらみ
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Mimuro-Sugi Romain Series Junmai-Ginjo Yamadanishiki
Unfiltered raw sake ogaraumi
Drink Miwa
Sake brewed for over 360 years in Miwa, Nara, where the god of sake resides.
Mimuro- Sugi". The brewery uses 100% Yamada-Nishiki rice and water from the Miwa mountain wells that spring from the brewery's own well. It is a Junmai Ginjo-shu brewed at room temperature for a long fermentation period, paying attention to the swelling sweetness and flavor of the Yamadanishiki rice.
Ingredients : rice (domestic), rice malt (domestic)
Rice used for making this sake: 100% Yamadanishiki
Rice polishing ratio : 60
Alcohol Content : 13% (Unpasteurized)
Producer : Imanishi Shuzo Co.
Prefecture : 510 Miwa, Sakurai City, Nara Prefecture
Japanese>English
Tenbi天美 純米吟醸生原酒
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［Tenbi Junmai Ginjyo Nama-no-Hara Sake]
Ingredients : rice (domestic), rice products (domestic)
Rice polishing ratio : 60
Alcohol content : 15% (undiluted)
Producer : Choshu Shuzo Co.
Pref. : Yoshi, Ichikawa-cho, Shimonoseki, Yamaguchi
Japanese>English