09
  • MARUSE SHUZO
  • NAKANOSHI
  • IKIOIMASAMUNE JUNMAI HIYAOROSHI
  • MIYAMANISHIKI

For special plan members
It's matured for over half year in the refrigerator whose temperature is controlled at 5 degrees.
Brewery rice MIYAMANISHIKI is originally produced in Nagano prefecture and gives very rich umami and clear after taste by slowly maturing.

Aroma is like mellow fruit such as banana. Gentle but rich attack makes you feel very relaxed. Thanks to maturing for long time, texture and taste gets smoother and more gentle, despite the taste is originally roundish as it is.

What we should strain our eyes is its unique finish. Its very clear and transparent like mineral, but the flavor lasts very long. The long lasting flavor is very gentle but vibrant. It will be a good partner of intensely flavored foods.

Polish rate:59%
Alcohol content:15%
SMV:- 1.0
Acidity:-

RICE

All the sake is produced by local farmers. To make taste roundish sake, we look deeply into the quality of rice. The most unique point is using sticky rice to produce sake. Sticky rice gives very rich unami and gentle sweetness on the taste of sake.

WATER

Use only crystal clear underground water comes from 2,000m high mountain. It's already been very pure water but we filter it completely to get rid of unnecessary components such as Magnesium, Calcium to make the taste of sake pure an gentle.

SKILL

Stick with using only traditional tools and the skill inherited. Usually brewery produce shubo 3 by steps, however we do by 4 steps. It takes longer time, but taste becomes richer and contains more umami. In 2011, 4's generation came back to brewery and started to inject new way of thinking. The brewery is trying to mix the tradition and young fresh sense.

MIND

We have been sticking with family-run business for over 140 years. That is why we are not driven by other peoples' opinions and pursue the way we believe. We want to make sake which people drink our sake can feel our passion and wish.