02
  • MIKUNIHARE SHUZO
  • IKUJI KUROBE
  • MABOROSHINOTAKI SHIBORITATE NAMA JUNMAI
  • TOMINOKAORI

This is freshly made "nama" SAKE non-filtered and unpasteurized. Normally the taste of freshly made SAKE tends to be little bitter. To press SAKE little earlier than usual, make the bitterness less and smooth and mild feeling in throat.
The brewery rice "TOMINOKAORI" used for this SAKE is hybrid rice between a king of brewery rice "YAMADANISHIKI and a local "OYAMANISHIKI". The polish rate is 70% for this time. The SAKE brewed by this rice tends to be milder even without several months’ maturity.

Alcohol:15°
Polish rate:70%
SMV:+4
Acidity:1.6

RICE

Use only local brewery rice to match with water selected 100 best water in Japan. To brush the quality up, closely cooperate with farmers.

WATER

The water used for the entire brewing process is super transparent spring water selected "100 finest water" in Japan. MIKUNIBARE SHUZO is the last brewery "100 finest water" wells up. The snow-melted water of TATEYAMA mountain range turns to be ground water, and flows into 120m underground of this brewery.

SKILL

It is very important to utilize the latest technology, but the technology does not work well with low quality materials. Therefore, careful processing of low materials is necessary to maximize the power of technology. For example, the subtle change of water to steep rice gives huge effect to quality of SAKE, so that keep trying to find be better amount.

MIND

The brewing needs to adopt the climate changing every year. Since tiny difference in all step makes huge effect to the taste of SAKE, we have to be very careful and flexibly take actions. Of course technology is improved and quantifying the success of brewing, however, the human use the finest tech must deeply understand the environment in brewery and master the brewing data.