Ooyama野菜ラベル 特別純米生酒
イーリス
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The sweetness and flavor of Dewa-no-sato
Juicy and fresh
but with a clean aftertaste.
Pairing with summer vegetables
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GokyoMizuchi黄 発泡純米生酒
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Mizuchi" is a series of challenging sake products renamed from "Ride Ride?
Mizuchi," a series that produces challenging alcoholic beverages
Mizuchi
A legendary creature in Japanese and Chinese folklore.
A snake gains spiritual power through longevity (500 years) and becomes a "蛟" (蛟).
and after further training (1,000 years), it becomes a dragon.
After further training (1,000 years), it is said to become a dragon.
It is bottled fresh right after pressing.
The second fermentation in the bottle makes it effervescent.
Reminiscent of tangerine and lemon
Flavors reminiscent of the king of citrus fruits
Sweet and sour, low alcohol content
Japanese>English
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Sake Rice
Dewa Kirari...Yamagata's sake rice
Sake rice from Yamagata Prefecture.
It produces a light, refreshing sake with little cloying taste and a light, refreshing quality.
It has a good umami taste and is sharp and crisp.
Japanese>English
Ruka純米吟醸無ろ過生
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I chose Ryuki from the names I was going to give my children.
Nagareki, chosen from the name I intended to give my child
Growing up like a child with sake that flows and shines
It has a meaning of growing up like a child with flowing and shining sake.
Reminiscent of grapefruit
Citrusy acidity reminiscent of grapefruit
Refreshing and gentle on the palate
Muscat-like aroma that stands out slightly
Sharpest in the series, but
With sweetness
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Tenbi特別純米 辛天
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Amami is deeply connected with rice cultivation
Amaterasu, an ancient Japanese god closely associated with rice cultivation, and "Miroku," meaning sake.
and "Miroku," meaning sake.
which means sake, and "Miroku," meaning sake.
Mellow, like a white grape
The crispness and gaseousness typical of Amami are retained.
Refreshing and fresh, with a rich flavor that expands.
Mellow dry type with less sweetness
Japanese>English
Mansakunohana純米吟醸一度火入れ原酒
イーリス
Summer Snowman is a film that is based on the theme of "Summer Snowman".
Summer Snowman was originally
originally released as a limited edition sake
released as a limited edition sake "stored in a snow cellar".
Sake pressed in winter is chilled and matured
The sake is pressed in winter and cooled and matured by the power of snow until the end of spring.
Currently, the snow chamber is closed due to lack of snow.
With the latest refrigeration equipment
the same delicate and rounded flavor
the same delicate and rounded flavor.
AKITA snow yeast (UT-1) is used
Aged in the same temperature range as in the snow chamber
The taste is refreshingly medium dry.
Tropical fruity aroma
Bottled once fire-quenched
Refrigerated aging gives it freshness and softness.
and softness.
Japanese>English
Nagurayama純米大吟醸 無濾過生原酒
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Sake brewing at Nagurayama
We will continue to brew "Nectar" in order to pursue the clean sweetness of sake.
Nectar" is the concept behind this series.
The concept of this series is to continue making "Nectar
Nagurayama, Nagisa, and all the keywords
Code-N" because all the keywords have "N" in them.
Seasonal products are developed based on this symbol mark "N".
This symbol mark "N" is used as the basis for the development of these products.
Koji rice is polished to Daiginjo-class
Beautiful sake quality
Easy to drink and mellow at the same time
Balance of juicy, sweetness and acidity
Japanese>English
Hanzo特別純米酒 辛口
イーリス
The Iga Basin is the largest basin in Japan.
About 4 million years ago, the Iga Basin
the bottom of Lake Biwa about 4 million years ago.
Therefore, the uplift of the old Lake Biwa layer created
The soil is rich in nutrients, and
We use our own yeast to create a dry taste.
Mild aroma and firm rice flavor
Winner of the Gold Medal in the National Heated Sake Contest 2023
Japanese>English
Takenosono純米吟醸酒 超辛口 パンダ出没注意
イーリス
Panda Series
Popular Panda Series
Cool and refreshing aroma
Delicious rice flavor with good acidity
Refreshing sharpness
Calm and refreshing aroma
Japanese>English
如空White Bear 特別純米酒
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The Nanbu Touji is famous as one of Japan's three great toji clans.
Nanbu Touji, one of the three most famous Touji in Japan
Low-temperature, long-term fermentation in the Nanbu style
Hachinohe Sake Brewery is said to be the birthplace of Hachinohe Sake Brewery.
Using No. 10 yeast
The acidity is pronounced and the mouthfeel is crisp.
The robust flavor of rice can be felt.
Hanabukiyuki: Aomori's standard sake rice.
It is said to produce a deep-flavored sake with a concentrated flavor.
It is said to be a deep-flavored sake with a concentrated flavor (full-bodied and refreshing).
Japanese>English
Azumarikishi純米 低アル特濃ニゴリ
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The name "Azuma Rikishi" comes from Kumakichi II's
Kumakichi II was an unrivaled sumo enthusiast.
Pioneer brewer of long-term cave-aged sake
Cave brewery ... the site of an underground factory built at the end of World War II to manufacture tanks
Mellow sake quality
Low alcohol content (10%) that is easy to drink with a pleasant taste
Mellow richness and sweetness
Thick sake like drinking yogurt
Japanese>English
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Made with new rice produced in Hyogo Prefecture
Fresh and gorgeous aroma
Throat thickening and
The taste is full of flavor and sweetness.
Unfiltered unpasteurized sake
Sake with the yeast still alive and freshly pressed.
Japanese>English
Tsukimizunoike純米かすみさけ
イーリス
All Takananishiki, local sake rice from the Hayakawa Valley, is used.
Junmai brewed with medium-hard water
A thin orizumi like springtime haze is entwined with the sake.
Spring limited edition
Fresh melon-like aroma, rich sweet flavor, light and refreshing mouthfeel, and a clean and crisp taste with low amino acid content.
Takananishiki...The parent sake rice of Miyamanishiki, with a clean and crisp taste
Tsukimizu-no-ike Pond
Wisteria blooms in late May and early June.
The wisteria flowers cover the night sky and the beautiful moon is hidden by the beautiful wisteria.
People called the pond "Tsukimizu-no-ike" (moonless pond).
The same storehouse as Rusty Cat Rock
Japanese>English
Hohai純米大吟醸 花筏
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Limited release in March
Gorgeous heady aroma, beautiful sweetness on the palate, long aftertaste and spring flavor after swallowing
Aomori's original rice for ginjo, grown under contract with local farmers
All of the rice used is "Hanamoi," rice suitable for sake brewing grown under contract with local farmers.
Iwakisan subterranean water from the brewery's well and aromatic yeast "Mahoroba Gin" are used to brew this sake.
Hanasoi...the king of Aomori's sake rice
It has the pedigree of Yamada-Nishiki.
Developed with the aim of creating a rice that can also be used to make daiginjo, taking into account the weak points of Hanabukiyuki
Clean taste and gorgeous aroma
The spring pink label is designed with a motif of a flower raft on the spring moat of Hirosaki Park, a nationally famous cherry blossom viewing spot
Hana-ka-raidu...a word that refers to a string of scattered petals flowing on the surface of the water, which looks like a raft.
Japanese>English
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Located in the birthplace of the fantastic rice "Kame-no-o
Aged Junmai with a sharp taste, carefully extracting the original flavor of the rice
Junmai heated sake... a junmai sake that is delicious even when heated
We take great care of our sake.
Mild aroma and sharp throat with a sharp aftertaste.
Japanese>English
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10-water brewing
The volume conversion is 1 (1 stone of white rice):1 (1 stone of water).
The less water is used for the white rice, the richer the flavor is.
Nama-nazake with a rich, elegant and soft aroma
Japanese>English
Roman純米大吟醸 福乃香
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All brands are made with glutinous rice in a four-stage brewing process
Sake is usually brewed in a three-stage process
Sake is usually made in a three-stage brewing process, but this method adds an extra step and steamed glutinous rice is added at the end of the brewing process.
This method produces a clean but gentle flavor and richness.
Mellow fruitiness reminiscent of melon
It has a strong sweetness.
Japanese>English
nabe
Hello.
Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
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Focusing on Azumino rice and water
In 1949, the sake was renamed "Daisetsukkei" (meaning "Great Snow Canyon") in reference to the three largest snow canyons in Japan, which are located in the Northern Alps.
A refreshing citrusy ginjo aroma and a clean mouthfeel with a pleasant harmony of rice flavor and acidity.
Clean and sharp
Japanese>English
Tsukasabotan純米 しぼりたて 生酒 裏
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Also famous for its "Eight Plans of the Boat.
The "back" label refers to a different shipping route than usual.
Because it is brewed when the temperature is slightly higher, it is fermented for fewer days, resulting in a sharper acidity.
The aroma is gorgeous, with just a hint of rice sweetness and full-bodied flavor.
Japanese>English
Ibuki純米無濾過生原酒
イーリス
A new brand created in 2011 by the 9th generation brewer, Mr. Kensei Yanai.
Winter limited edition (new sake)
The first sake of the year with a fresh aroma and sweetness that can be enjoyed in an elegant way.
Gentle and fruity aroma and clear, elegant Miyamanishiki taste
Miyamanishiki...the name comes from its heart white like snow piled up in the Northern Alps.
The aroma is subdued, light and clean.
Japanese>English