05
  • MARUSE SHUZO
  • NAKANOSHI
  • IKIOIMASAMUNE JUNMAIGINJO MUROKA NAMA GENSHU
  • HITOGOKOCHI

For Basic plan members
This label is produced with using one of the latest yeast which is the signature of Nagano prefecture.
Soft and mild aroma influenced by its fermentation is very comfortable. The attack is very clean and smooth, but richness influenced by Nagano prefecture's brewery rice gradually spread in the mouth. Artless but elegant sweetness is latent inside of the richness.

The transition of taste entertains your sense of taste. Finish is relatively dry owing to its moderate sourness comes in the last half.

Polish rate:59%
Alcohol content:16%
SMV:± 0
Acidity:1.6

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.