04
  • TSUKINOWA SHUZO
  • SHIWAGUN
  • TSUKINOWA TOKUBETSUJUNMAI MUROKA NAMA GENSHU
  • GINOTOME﹑YUINOKA

Junmai Type
Retrospection is the concept of this sake, so flavourful sake pairs very well with stewed dishes

This classic label is the reproduction of the label in 1920. It looks retrospective, but the taste is something like neoclassic.

The first note is as refreshing as mints, it's very suitable for the aroma of sake nouveau. Siping it once, the small shots of umami comes up slowly. When umami leaves, it's very rapid, and the finish is refreshing and crisp. It is simple but soft and profound label so that it should stand the good point of any foods out.

Polish rate:55%
Alcohol content:17%
SMV:+4
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.