03
  • TSUKINOWA SHUZO
  • SHIWAGUN
  • TSUKINOWA JUNMAI NAMA GENSHU 木槽しぼり
  • GINOTOME

For Special plan members
This sake is slowly pressed with traditional wooden tool which gives less stress than the machine. With bottling only middle part of most balanced sake, which is called “Nakagumi”, you can enjoy sophisticated sweetness and umami in addition to sake nouveau’s freshness.

All the ingredients including koji mold used for this label are 100% produced in Iwate prefecture. This superb balance of taste never happens with using ingredients which they don’t understand well.

Polish rate:70%
Alcohol content:17%
SMV:+ 3
Acidity:1.6

RICE

Mostly use Iwate’s original brewery rice “Ginotome” “Ginginga” “Yuinoka”. Through tight cooperation with local fine farmers, we can use high-quality rice for brewing. Our new challenge is to produce the organic rice and brew new brand.

WATER

There is a well in the brewery. The nature of water is clear and soft which is the best for brewing sake. This well is the basis of our brewing.

SKILL

Our tools aren’t totally Mechanized. For example, we only use the wooden compressor to squeeze sake. Most of breweries use machine called “Yabuta” to do it. To inherit Tsukinowa shuzo’s original taste, we stick with traditional brewing style. Currently, we focus on improving the process of growing rice. In parallel with maintaining the tradition, we are trying to take the latest technology and ingredients.

MIND

We believe inheriting the tradition itself is the mission of sake breweries which stand the culture of Japan. In the same time, it is necessary to try new tech, ingredients and methods to evolve the tradition. Newly produced label produced with 100% glutinous rice, which is commonly said unsuitable for brewing sake, is one of our challenge.