After one summer, it has matured to a rich flavor just in time for the arrival of autumn.
The crisp, dry taste has been maintained, but the aging process has given it a softer mouthfeel.
It is a traditional hiyaoroshi sake, which is made from fresh sake, so it has a strong umami (flavor).
Dam Mature!
With the cooperation of Nagano Prefecture and Sakuho Town, we are experimenting, researching, and promoting the use of the audit corridor of the prefectural room dam built for flood control in the blessed nature of Shinshu, not only as an effective use of existing facilities, but also as a method that reduces energy load and is distinct from the standardized storage method of refrigeration.
Experiments and research on storage and maturation over the summer are conducted and released!
The pleasantly soft mouthfeel and gorgeous gin aroma are bright and mellow, and the depth of flavor has increased over the summer.
Sake from Iida is rare.
It has no peculiarities and is full-bodied.
Recommended to be served cold to lukewarm.
Junmai Namahashime sake made with the utmost care and attention to detail.
Juicy and I like it too much 🍎.
Personally, I recommend drinking it on the first glass.
Nagano R yeast, a malic acid high producing yeast developed in Nagano Prefecture, is used to add a clean "malic acid" derived taste and the flavor of glutinous rice. This unfiltered, unpasteurized sake is made with 23% koji rice and has a robust flavor despite its low alcohol content of 13%.
It was created in 2012 as the younger sister of the tadpole.
Miyamanishiki, grown by the brewer's family in Nakagawa Village, Kamiina County, is mainly used to make the same design as Otamajakushi, while also pursuing the individuality of the different rice paddies.
It is a versatile sake that is easy to pair with any meal.
It has a gentle yet elegant ginjo aroma and a full-bodied, mellow flavor that complements food.
It has an alcohol content of 19 degrees!
It is recommended to drink it on the rocks or with soda, but it has a sour taste and can be drunk as a regular summer sake.
Junmai Ginjo made with Miyamanishiki, a sake rice originated in Nagano Prefecture, and flower yeast. This time, it is a super dry, reasonably priced bottle made with "begonia flower yeast". It has a mildly refreshing citrus aroma. Although it has a sake meter of +18, it does not give a flimsy impression and is flavored with a firm acidity. It has a very crisp aftertaste and is recommended to be served warmed.
Summer in Japan is hot! Therefore, in order to make sake more comfortable and enjoyable from early summer to mid-summer, we have made a bold move and renewed our low-alcohol unpasteurized sake, which is sweet and sour with a beautiful aftertaste. Nagano yeast R (high malic acid production) is used, and the sake rice is Nagano's popular Yamae-Nishiki. It has a white wine-like nuance and is a delight to enjoy with food.
The Furuya Sake Brewery was destroyed by fire at the end of 2024. After that, with the cooperation and support of many people, including breweries in the same city of Saku, the Saku City Agricultural Administration Division, and sake rice farmers, sake rice that survived the fire was used to brew sake on consignment at Kurosawa Sake Brewery, and now the sake has been released.
Although only a very small amount of sake was produced, we hope that many people will enjoy this sake, which is a new step toward the rebuilding of the brewery.
The store owner attacked me and I was well on my way to buying it (I was forced into a full count and struck out).
It was recommended first and served at the end of the tasting and I caved.
I drink it room temperature, and it has a tingling tongue sensation with a bitter acidity. After that, it firmly asserts itself as a trendy, aromatic sake.
（When cooled (as was the case when I tasted it), the sweetness comes out and the sake goes down your throat easily.
