Junmai Daiginjo "Kuranai Hizo-shu" -720ml / 12btls-
€29.6 per bottle
JPY ¥45,900 (Excl. Tax) Rate: JPY 100 = EUR 0.77
Well balanced Junmai-Ginjo grade, made of Gohyakumangoku rice, polishing ratio : 50%, FK-501 Yeast from Fukushima prefecture. Gohakumangoku rice is supplied exclusively from the special field located in upstream side of river.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Slightly Sweet|
|Raw Material||Rice,Rice molt|
|Variety of Rice||Gohyakumanngoku|
|Taste||Slightly sweet and rich taste with elegance.
Aftertaste comes with bouquet
|Aroma||You feel banana in refreshing sweetness.|
|Rice Milling Level||50%|
|Sake Meter Value||1|
|Amino Acid Degree||1.4|
Nuts and Bolts
- Pairs well with simple taste
Brewery located in Chubu
Shimonodacho, Sabae-shi, Fukui, Japan
Since 1753 when our brewery was founded in Toyomura-Noda(Fukui Prefecture), we’ve been producing beloved SAKE by the local people. Thanks to the high quality brewer’s rice and the pure water from Hino river, we’ve been able to craft and distribute high quality SAKE.. Sokichi, our 9th generation owner, learned zymurgy inNational Zymurgy Test Station in Meiji era and brought the modern method back to our brewery. Since then, the owner started to get involved deeply in the SAKE making. Since 1989, we started to change the style aiming at winning the prize in the SAKE competition by using famous rice, yeast and using milling rate. This style of SAKE got prizes successfully but at the same time, we realized that we sacrificed our brewery’s character. Thus, our 11th generation owner, Sosuke Sasaki,tried to realize the SAKE taking advantage of Fukui’s TERROIR by managing the brewing process by himself. By the way, on a commercial basis, we’ve started to produce the Miso, the pickles in SAKE lees, Amazake(sweet fermented rice drink) which have been produced for our own consumption for years, based on the high reputation from the visitors to our brewery. We commit to use the local food materials, no additives, and the traditional hand craft, which forces us the small- lot production but we’ll try to keep producing the best quality products by seriously selecting the ingredient in addition to our owner/brewer’s professional brewing method.