[Ishimoto Sake Brewery Co., Ltd.] What is the philosophy that supports the sake brewing of "Koshinokambai" that continues to evolve to maximize the unchanging taste?
* Articles are not translated into English.
|Eur-lex.europa.eu eur-lex.europa.eu||720 ml|
|Amount of money||6,600 yen (tax included)|
"Daiginjoshu" is made by making full use of the skill and sensibility of the brewer, using plenty of high-grade Yamada Nishiki that has been polished to a rice polishing rate of 30%.
By aging in an environment with a room temperature of 1 ° C for about 2 years, the taste and depth are fully brought out before shipping.
The feature is that you can enjoy the dignified Ginjo-aroma, the delicate and beautiful taste, and the "afterglow" that the taste returns after drinking.As well as chilling, we also recommend "slimy kanzake" while daiginjo.
|Eur-lex.europa.eu eur-lex.europa.eu||1,800 ml|
|Amount of money||2,213 yen (tax included)|
The goal is to be "a sake that" stays close to the food "," enjoys drinking without getting tired ", and" does not remain the next day "because it is a sake for evening drinks."
Even though it is ordinary sake, it is the most familiar and satisfying sake that is carefully fermented at low temperature for a long period of time based on the technique of ginjo brewing.It is also called "Ass Pin Sake" by old fans because of its powerful bouncing aftertaste.
Sake brewery tours are not conducted.
|Head Office Address||950-0116 KiDenyuuma, Konan Ward, Niigata City, Niigata Prefecture 847-1|
|Start a business||1907 AD|
|Features||We are committed to brewing sake by making full use of "rice," "people," and "skills" in order to provide our customers with the best "feeling of sickness."|