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This is a new rice new sake from Suminoe.
It has a pure and unobtrusive aroma, and a fresh, crisp, light nigori taste.
After the sweetness of the rice, it has a dry, clean finish that is truly Suminoe.
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The subtitle "Departure" was chosen to express the departure of a new BY and the powerful winter flight over the Kujukuri-hama coast.
We hope that this product will inspire a sense of "hope" and "anticipation" like the winter sea that glistens endlessly in the clear air of Kujukuri-hama, where the cold weather has arrived, and the airplane that takes off over the sea from Narita Airport.
Our goal was to create a refreshing bottle with a light sharpness and juicy flavor befitting the first new sake, which will make you feel that a bottle has been consumed in no time at all.
Since it is a new-born sake, it contains fine-grained gas.
Please enjoy it well chilled with air bubbles in a clear glass.
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This is the only limited edition sake from Fukushima Prefecture in which the sake and sake lees components are separated by centrifugal separation without applying pressure!
The aroma in the glass and on the palate is reminiscent of bananas and melons.
The sweetness of the rice spreads in the mouth.
It is light to drink and has a refreshing aftertaste.
Leave it in the refrigerator for a few days and taste the clear top layer first, then mix it in the bottle and enjoy it twice.
It goes well with light snacks with little peculiarities.
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The superb mouthfeel. Reminiscent of silky powder snow!
Tenbi" has been attracting drinkers since its first year and has been featured in various media.
Fujioka Toji's spirit of "a little difference is a big difference" was thoroughly pursued until the very end.
The result is not only a high standard of technique, but also a heartfelt finish.
This "Winter Nigori" was very popular last year.
It has a beautiful, petite, bubbly taste. The smooth and silky mouthfeel is a reflection of Amami's character.
The well-balanced sweetness and acidity give it a light and cute flavor!
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It is a junmai ginjo made from Aomori Prefecture's finest sake rice, "Hanamoi," which is a crossbreed of the finest rice "Yamadanishiki" and Aomori Prefecture's "Hanabukiyuki," a rice suitable for sake brewing, and refined to 50% daiginjo quality.
The name "Hyakushoku" comes from the name of the sake rice strain "Aokei Sake No. 140". In 2002, it was certified as Aomori Prefecture's preferred rice for sake brewing and named "Hanasoi".
It is a highly sought-after sake rice that was perfected with the goal of cultivating a prefectural rice that rivals or surpasses Yamada-Nishiki, the king of sake brewing rice.
The aroma is not gorgeous, but elegant, gentle, and refined.
It has a mellow mouthfeel and a moderate fullness of flavor.
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It is brewed with "Yatan" rice, the pride of Hiroshima, and spent the summer in a low-temperature refrigerator.
The result is a sake with a greater impact on the flavor than ever before.
Hachitan" is a native variety that is the source of Hiroshima's representative Hachitan rice for sake brewing.
Brewer's Comment
This sake is brewed using 100% Hachitan, the pride of Hiroshima.
It is characterized by the sharp, clean taste of Hachitan, and is slowly matured in refrigeration before being released as hiyaoroshi. This sake is perfect for early fall, when the lingering summer heat is felt, as well as for refreshing autumn dishes, and is easy to drink.
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The quality of the sake has been rebranded a few years ago.
By heat sterilizing the sake only once, the taste expresses the "freshness" and "lusciousness" of nama-zake (unpasteurized sake)!
By conducting sake brewing at thoroughly controlled low temperatures, we are able to produce a sake that is "clean" and "fresh".
We hope that everyone will once again experience the "cleanliness of sake quality" that we have achieved through thorough low-temperature sake brewing!
In addition to the clean and fresh taste described above, the sense of balance that allows you to enjoy the umami and richness of the rice with a sharp taste makes it an excellent match for sashimi and simmered dishes.
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Niida Honke, a natural and natural sake.
This time, the sake is stored in oak casks, which are stored in red wine barrels.
Junmai sake with a rosé color due to aging in red wine barrels.
The subtle aroma of oak barrels and the refreshing sweetness of berries♪
Sweet and sour, like wine! Sake!
The rice used is "Kame-no-o" from Fukushima Prefecture.
It is a natural, limited edition sake that is typical of the Niida family.
Rosé-colored sake looks even better in a wine glass♪
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Ozeyuki, which specializes in fruity flavors, now offers a very dry type of sake. It has a full-bodied, crisp dry taste with a full-bodied rice flavor and firm acidity. It is a regular sake for daily evening drinking.
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This is a limited edition sake made using traditional Yamahai brewing and Tengumai's unique technique, only available this time of year!
The unique acidity and umami are in harmony with each other, giving it a heavy body.
If you are looking for a hiyaoroshi with a strong umami flavor, this is the sake for you.
This hiyaoroshi is full of the charm of Tengumai's unique Yamahai style!
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A seasonal limited edition of "Yuho," a new generation of famous sake that has emerged like a comet from Nakanotomachi, the birthplace of Noto culture and is gaining popularity as a supreme food sake, THE food sake that goes well with dishes to combat summer fatigue, brewed with Akita-style nama moto-zukuri (the yamahoroshi process has not been discontinued, so we call it "yamahoroshi junmai"), "Yuho no midori It is "Yuho no Midori".
The rice used is 60% polished Miyamanishiki produced in Kamiina-gun, Nagano Prefecture, and the brewing water is the underground water from the sacred mountain "Ishiduyama," and the Junmai-shu made by Nama-moto-zukuri with the help of various microorganisms living in the brewery is watered and finished as a summer food sake.
Miyamanishiki" produced in Iijima-machi, Kamiina-gun, Nagano Prefecture, is made from sake rice grown by contract farmers without using any agricultural chemicals or chemical fertilizers (for more than three years).
The richness and depth of flavor characteristic of nama-moto are impressive, as well as the crisp acidity characteristic of Yuho. It has a very smooth and crisp taste, and with an alcohol content of 15%, it is so easy to enjoy that you may forget that it is made with nama-moto.
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The Ikeda brothers revived a sake brewery that was in danger of going out of business due to lack of successors. It goes well with Saiki fish and vegetables. Please take this opportunity to taste it. Special Junmai Sake Hanashimi has a sharp and crisp mouthfeel, and the more you drink it, the more you will enjoy its flavor.
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Junmai Daiginjo Unfiltered Nama Sake series brewed in Kujukuri, Chiba Prefecture, to bring color to your daily life, seeking a satisfying cup with a rich aroma!
This super-limited edition sake is brewed only once a year with the juiciness of the Kujukuri-hama minerals in the brewing water as its core.
100% Omachi, Kangiku's main rice, is used.
Since this is the bottle that inspired us to find out what kind of sake brewing we wanted to do, we used the motif of "truth" in the language of flowers of the white chrysanthemum as our expression.
This is a limited edition sake that focuses on the "umami" of the Omachi rice, which produces a complex seven-color flavor.
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This is a seasonal, limited-quantity sake called "Hiwada". It is a single shot hi-irin Yamahai Junmai Genmai sake with a brightly colored sunflower on the label. It has a refreshing, slightly carbonated mouthfeel. You will enjoy the vivid freshness of the rich flavor and fresh acidity in harmony.
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The "Omachi Trilogy" series has been exploring the charms and possibilities of Omachi from various angles. This third season of the series is the simplest and most essential form of sake, made in three different "regions of origin".
Omachi is famous in Okayama, but at Gozenshu, we are even more particular about the area where it is produced. This time, "Maniwa," "Seto," and "Takashima" were selected from these regions. While we have prepared the basic specifications such as rice polishing ratio and yeast used for each of the three production areas, we have tried to "let the rice do the brewing rather than aiming for the sake". By reflecting the characteristics of the rice from the soil to the fermentation process, you can feel the individuality of the rice itself. We hope that you will compare the wines and see the difference between them.
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The "Yoshidagura u Series" was created in 2021 as the next sake in the Yoshidagura series.
The rice used is "Hyakumangoku No Shiro," a new sake rice from Ishikawa Prefecture that will debut in 2020.
The rice has no heart white (gaps inside the rice), resulting in a clear, mineral taste.
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Yoshidagurau Series" expresses freshness and refreshing flavor through the use of the unique "modern Yamahai" method, while still being made in the traditional way.
The clear taste and refreshing acidity surrounded by a slight gaseous effervescence are wonderful.
The "u" in "Yoshidagura u" stands for "Yu" (gentle) and "you" (for you), and the low alcohol content of 13 degrees makes it a sake that can be recommended to any person.
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Omachi and Hirotogawa. Even before tasting this wine, I expected it to be quite high in perfection, but it was even better than that. The Hirotogawa has a mellow, smooth flavor, and you can fully feel the extract of the rice. The rich, powerful, and even rough taste of OMACHI is sublimated to a higher level. The banana and vanilla-like umami is exquisitely balanced and beautifully sharp, just one step before the heaviness is felt. Hirotogawa's Omachi is packed with outstanding umami components. There is no way not to drink this!
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In October 2021, Towada City's local sake brewer, Hato Masamune, will release
Hato Masamune Gin Karasu Junmai Daiginjo Type 40,.
This is a new sake mail-order product from Aomori Prefecture, made from rice suitable for sake brewing.
Gin Eboshi.
This rice is expected to be produced in the southern region of Aomori Prefecture.
Hana-buki and Hana-moi are the representative sake rice of Aomori Prefecture.
Hana-buki and Hana-miso are grown mostly in the Tsugaru region.
The cold winds from the Okhotsk, the Yamase, blow.
In the southern part of the prefecture on the Pacific Ocean side, centering on Hachinohe
It has been difficult to produce high quality sake rice in the southern part of the prefecture on the Pacific Ocean side, centering on Hachinohe.
The rice is suitable for sake brewing in such a cool region.
Gineboshi is a promising rice suitable for sake brewing in such a cool region.
The red label type 50, introduced earlier, has a mild and refreshing taste.
Compared to the mellow and refreshing taste of the red-labeled Type 50 introduced earlier
this one has a gorgeous aroma and a fresh, clean taste.
The clean and beautiful taste of this sake is a perfect match for the red label type 50.
The clean sake quality of both the red and black labels is a good sign of the new rice.
The new rice gives us a sense of anticipation.
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This product is made with high quality rice and water from the Oirase River in a very cold environment, and is carefully brewed to preserve the original flavor of sake. Please enjoy its elegant aroma and mellow, deep flavor.
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From the Kankoubai Shuzo brewery in Mie, we received a summer sake with a dull-eyed penguin label.
It is juicy and delicious, with a fresh, fruity sweetness and a burst of acidity. It has a refreshing, light and refreshing taste with a slight fizz.
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