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GI HARIMA
Sake features
This sake exhibits a light and refreshing aspect resulting from the Yamada Nishiki rice sourced from Hyogo Prefecture.
Generally speaking, Harima refined sake has a soft and mellow quality, with minimal bitterness and astringency, and a rich body accompanied by a fragrant bouquet and delicate flavor.
Koji malt made with Yamada Nishiki rice from Hyogo Prefecture is used to create a pleasant acidity and a refreshing aftertaste.
In particular, junmai daiginjo sake and ginjo sake have a sweet, rich, and fruity apple aroma touched with a pleasant acidity, creating a better quality of sake, and a smooth feel down the throat.
Generally speaking, Harima refined sake has a soft and mellow quality, with minimal bitterness and astringency, and a rich body accompanied by a fragrant bouquet and delicate flavor.
Koji malt made with Yamada Nishiki rice from Hyogo Prefecture is used to create a pleasant acidity and a refreshing aftertaste.
In particular, junmai daiginjo sake and ginjo sake have a sweet, rich, and fruity apple aroma touched with a pleasant acidity, creating a better quality of sake, and a smooth feel down the throat.
Ingredients and manufacturing rules
- Only Yamada Nishiki rice harvested in Hyogo Prefecture can be used for the rice and koji.
- Only water collected in the Harima region can be used.
- Saccharides, sweeteners, and other additives must not be used.
- Brewing, storing, and bottling must be performed in Harima.
- Only water collected in the Harima region can be used.
- Saccharides, sweeteners, and other additives must not be used.
- Brewing, storing, and bottling must be performed in Harima.
Products
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Junmai Ginjo Shirasagi no Shiro Tasting Set
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Junmai Daiginjo Shirasagi no Shiro
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Tatsuriki Junmai Daiginjo Kome no Sasayaki Akitsu
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Tatsuriki Daiginjo Kome no Sasayaki
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Tatsuriki Special Junmai Kimoto Yamada Nishiki
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Tatsuriki Terroir Yashiro
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Tatsuriki Terroir Tojo
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Tatsuriki Terroir Yokawa
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Aoitsuru Junmai Daiginjo Sakatsubo
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Aoitsuru Daiginkoshu
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Aoitsuru Junmai Ginjo Jun
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Kamimusubi Junmai Daiginjo
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Toryunada Daiginjo
Weather and climate
Rivers such as the Ichikawa, Ibogawa, Chikusagawa, and Yumesakigawa, which source their water from the Chugoku Mountains, feature granaries throughout their river basins, and the Yamada Nishiki strain of brewers' rice developed there. This area is noted for the fact that the Rokko Mountains block warm air from the south when rice is in season, and the daily temperature difference rises. In addition, the clay-like soil the rice grows is rich in minerals. These factors combine to produce a granule of Yamada Nishiki rice that, when the husk is removed, has minimal fat and protein content. In addition, water with low iron content sourced from the Chugoku Mountains and containing moderate minerals can be used as brewing water.
History and human factors
The Harima Fudoki, a record dating to the Nara Period (710-794 CE) that is considered to be the origins of modern-day sake brewing, describes how koji mold was used to saccharify rice for brewing. Moreover, in the Edo Period (1603-1868 CE), many chief brewers from Harima traveled to the Nada region for work, which cemented the opening of many breweries in the last Edo period.
In 1928, the Hyogo Prefecture Sake Rice Experiment Station, the only research institute specializing in brewers' rice in Japan, was established. In 1936, Yamada Nishiki rice was first created, and the original strain has has been protected since that time.
In 1928, the Hyogo Prefecture Sake Rice Experiment Station, the only research institute specializing in brewers' rice in Japan, was established. In 1936, Yamada Nishiki rice was first created, and the original strain has has been protected since that time.
Participant breweries
Introduction to breweries
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TANAKA SHUZOJO
This brewery makes much of sake brewing such that you can feel the warmth of human hands through the manual brewing technique of kurabito (brewers). We always strive to deliver finely and carefully brewed sake to customers while maintaining the quality. About 70% of our shipments are Ginjoshu, and we are also well known as the brewery that spread ginjoshu at home and abroad to become a pioneer of the Ginjoshu boom. We started exporting in 1997, and have fans in about 35 countries around the world. We aim to brew sake which can always be loved everywhere in the world outside of Yamagata.
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Tatsuriki Honda Store
Established 1835. Uniquely, our company still uses the natural climate and traditional techniques and equipment in an old-fashioned wooden building in order to brew sake which excites and delights our customers.
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INAMI Sake Brewery
We brew sake using Miki City's terroir, giving the moromi enough time to soften to draw out the umami.
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Kamimusubi Shuzo Co., Ltd.
Kamimusubi Shuzo is located in Kato, the main production area of "Yamada-nishiki," the king of sake rice cultivars. By brewing sake with locally sourced rice and water, this brewery forges powerful bonds with the local community as it makes every effort to pass on the culture and history of Japanese sake to future generations.
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