07
  • KIKUNOSATO SHUZO
  • NASUGUN YUZUKAMIMURA
  • DAINA TOKUBETSUJUNMAI KIMOTO MUROKA NAMA GENSHU
  • MIYAMANISHIKI

For special plan members
Condenced texture like chewing rice is the key feature of this sake. This sake is produced with Kimoto method which is an ancient brewing way, using only rice and water.

Usually, we brewers add yeast and lactic acid to produce shubo. This is a modern way to produce sake quickly and keep the quality of taste stable. In case of Kimoto method, we don't add any yeast and lactic acid.
Instead of using artificial materials, wild yeast and lactus acid living in the brewery is gradually included in the shubo barrels by taking longer time.

Thanks to this process, Daina contains more complex contents than sake produced by normal method, so that its taste is mixed with rich umami and sourness influenced by lactic acid and sharp bitterness.
Besides, SAKEMARU recommends to drink it both warm and chilled. Your impression to Daina will be totally different. When you warm this sake, the sharp sourness becomes very soft and mild and unify all the complex taste.

Polish rate:55%
Alcohol content:17%
SMV:+2
Acidity:1.9

RICE

Using only special brewery rice produced with using only half quantity of fertilizer and agrochemical. This special brewery rice is produced by farmers' committee formed only for this brewery.

WATER

Solidity of water is 3.1 mg/l, this score is similar to the water in Niigata. This very soft water wells up from underground of the brewery. Melted snow falls in the summit of Nasu mountain turns into crystal clear water and flows down to the underground of brewery.

SKILL

To carefully advance each brewing steps, we separate materials by small batches and brew slowly. Temperature control after brewing is also very important to bring sake's feature out. We have 3 refrigerators controlled in different temperatures. To mature sake in best condition, temperature control is one of the most important criteria.

MIND

The brand name "大那" means "The great nature of Nasu". We are proud of the local natural resources such as rice and water and air. By making use of only there local ingredients, we would like to produce high-quality sake which local people can be proud of. Sake is the representative of each local culture.