The compatibility with meals is the most enjoyable problem.After all Japanese food is ◎. ◆ The day when the unknown sake exceeded the premium The premier sake and shochu boom that occurred about 10 years ago.When they were booming in the liquor industry, this Kumarajīva was a piece of Niigata […]
A pure rice daiginjo brewed by Mondo Selection. Uses 100% of Niigata rice. Pure rice Daiginjo sake, which has a modest but gentle scent when poured, spreads a gorgeous and fragrant fruit scent in the mouth, and has a fruity umami taste and a heavy unpleasant taste. Because it is a light-flavored type, it is compatible with any dish, but it is particularly well-matched with pale-white fish, broiled fish, and steamed steamed dishes. Let it repeat deliciously.
A phantom sake brewed in the rare Niigata Classic Koshihikari made in terraced rice fields. This is a phantom pure rice daiginjo sake made from rice grown in the cleanest water of the mountain stream. In Niigata Prefecture, which is cultivated only with pure snowmelt water that does not contain any human water, we used rare Koshihikari with a production volume of less than 1%. Rice produced in a harsh environment has a strong umami flavor, and its sweetness, stickiness, and gloss are very different from other rice. This “Iwao” is a sake made with the passion that there is no reason why the sake made with such delicious rice is not delicious. Just like eating rice, it is a pure rice daiginjo that can be drunk with food. An elegant fragrance without habits, a light taste without taste, and a fruity and firm taste. The mouthpiece is light at the moment of passing through the throat from the mouth, making it an excellent sake that is perfect for a mid-meal drink. Best match with salt-grilled fish, green vegetables, sashimi, and steamed clams!
This Junmai Daiginjo Sake uses "Kotanrei" from Niigata prefecture, and has a high rice polishing rate of 35%.Therefore, it is a delicate sake in which all the brewers sharpen all their nerves and carry out all the sake brewing processes by hand under the direction of Mr. Mori.When opened […]
Hexagon art bottle with an elegant glow based on gorgeous red designed by Ryohei Miyata, President of Tokyo University of the Arts. A high quality pure rice daiginjo brewed in a cold for a long time and brewed with a high-speed centrifuge for sake. It has a high incense, has a bulging taste, and is characterized by a sharp finish. Sake rice Yue Tanrei uses almost all of Sado City's agrochemicals and chemical fertilizers that have been grown on organic compost, and is friendly to wildlife. “High-speed centrifugation” is not the process of squeezing ordinary moromi in sake bags (cloth bags), but the best squeezing that can be considered at present to eliminate any stress and prevent deterioration and oxidation. In addition, the centrifuged sake is instantly bottled, bottled, and stored refrigerated.
When the time was Meiwa, the tenth shogun in Edo, and Tanuma Okitsugu, a servant of Ieharu Tokugawa, was in charge of the politics of the shogunate, in Echigo Nagaoka, the townspeople who were in need of oppression of the domain There was a figure.In an invisible life tomorrow, watch the people falling down one after another and save them […]
Prince Oohiko is also the name of one of the famous Shoguns of the Four Ways during the Yamato Imperial Court, which was recorded in the Nihon Shoki.The story of Nihon Shoki and Kojiki may seem a little difficult, but please read it as a myth.Imperial court […]
Daiginjo of pure rice sake brewed from Niigata Prefecture sake rice 500 million stone and Echigo Nagaoka Natural Shimizu is directly packed in a bottle as raw raw sake, slowly aged at the freezing point, carefully politely one by one just before shipping This is a raw storage raw sake bottled in a bottle. This liquor was built on the heart and ambition, like the fairy tales of Sangokushi, the heroes of Liu Bei, Guan Yu and Zhang Fei who made in Taoyuan. Rice, water, skill, and people are united to become the ideal sake that they pursued, and it was born after many years. This book contains thoughts that would not have been possible if water, rice or people were missing. It is an exquisite pure rice liquor that smoothly disappears through the throat while fully tasting the flavor and roundness of the original rice while maintaining the sweet, fruity and elegant aroma of ripe melon and peach. The deep comfort that is felt as if you are listening to classical music leaves only the umami footprint in your tongue, and it combines the taste of drinking and getting tired of drinking. I thought it would go well with ingredients made from ingredients such as salmon grilled salmon, white fish and wild vegetable tempura, and marinated salmon. Please chill and eat.
Koji rice is made from Koitanrei, a Niigata-produced rice brewed by Mr. Tori, and is used in a process called "ginjo-zukuri" during the coldest months from January to February. It is sake made with It is the finest pure rice daiginjo sake that can be said to be the ace of sake without choosing a dish because it has a clear and fruity taste without a single point.
Takano Sake Brewery is located in the western part of Niigata City, where snowstorms of grated Siberia dance in winter, near the Sea of Japan, in the area called Kiyama. Ramsar Convention (especially waterfowl life […]] as the 1996th wetland in Japan in May
