イーリス
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
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Roman純米大吟醸 福乃香
イーリス
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
イーリス
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
イーリス
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
イーリス
Only the clearest middle distillate is bottled, excluding the first rough runners and the last blamed parts.
Mellow and gorgeous aroma full of fruitiness
All Yamadanishiki is used.
Winner of the top prize at a French contest
Winner of many awards in Japan and abroad.
Sake is created by all the people involved with the sake called "ZAKU".
The sake is still unfinished, and the name "Zakku" is derived from the idea of continuous evolution through daily trial and error.
Japanese>English
Hayate純米 超辛口
イーリス
A couple brews sake together
Kami no Ho...Sake rice developed over 12 years
Beautiful aroma and full flavor
Sourness and richness, not too sharp and dry.
Japanese>English
会津男山回 純米酒 夢の香
イーリス
Yume-no-Ko...was created to be a better variety than Ihyakumangoku. It has a rich aroma and overall sake quality that surpasses that of Ihyakumangoku.
The toji attaches great importance to the marriage.
Times go well with meat.
Japanese>English
イーリス
Founder Hachibei Motosaka
Ise-Nishiki ... revived by Motosaka Sake Brewery more than 20 years ago.
Fully fermented unrefined sake with a strong yeast that brings out the flavor of the rice, resulting in a complex yet crisp sake quality.
Character from Mito
Japanese>English
イーリス
Gizaemon Shigeto, the first brewer of Wakabisu Shuzo
Brewing with Yamada-Nishiki produced in Iga.
When the current Emperor of Japan dined at the Emperor's Palace
Gizaemon" when he dined at the Emperor's Palace.
It was published in a magazine and became very popular.
Refreshing, clean taste
Japanese>English