02

For Basic plan members
The refreshing aroma lively spreads out right at the moment you open the lid. The juicy and sparkling texture is comfortable to drink. The taste is really like a freshly produced sake nouveau, and its refreshingly sweet and bitter taste is just like a green apple. In the end, vibrant sourness like young fruits appears, which gives very clean feeling during sliding down the throat. It is a label that we can appreciate the joy of sake nouveau till the end.

Polish rate:70%
Alcohol content:17%
SMV:+2
Acidity:1.8

RICE

Used to use the Yamadanishiki produced in Hyogo, however, we were not satisfied with the quality. When we firstly changed it to the one made in Saitama, the quality was drastically improved. This incident told us the importance of sticking with terroir. Currently, we use various kind of local brewery rice like SAKEMUSASHI さけ武蔵, SAINOKAGAYAKI 彩のかがやき.

WATER

Brew master is in just his 30s and the history of brewery is not too long, so that only importance is to keep chanllenging. Designning and preparation phase is almost everything brewers can cover in entire production process. In this phase, we need to imagine the ideal taste and consider the combination of methods to make it happen. We consider the examination of result as the preparation for brewing toward next year. Our strong point is enjoying this endless try and error.

SKILL

Brew master is in just his 30s and the history of brewery is not too long, so that only importance is to keep chanllenging. Designning and preparation phase is almost everything brewers can cover in entire production process. In this phase, we need to imagine the ideal taste and consider the combination of methods to make it happen. We consider the examination of result as the preparation for brewing toward next year. Our strong point is enjoying this endless try and error.

MIND

To contribute to our home town, increasing the amount of local rice year by year. Moreover, we produce brewery rice by ourselves with synergistically linking with local farmers. To bring the potential of local rice out, we cultivate the original yeast in the brewery's labo. We think it's meaningless to produce sake with the high grade ingredients made in other area. Stick with local, stick with originalty!