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GI TONE NUMATA
Sake features
This sake is noted for having a taste with moderate umami within a clear flavor.
Specifically, the sake offers a tart note that imparts a richness accompanied by refreshing acidity and umami flavor, followed by a distinctive mellow umami and sweetness peculiar to the local rice. Moreover, the sake does not feel overly alcoholic; despite its alcohol content by volume, it tastes brisk and clear.
In addition to a scent reminiscent of freshly-pounded glutinous rice, the sake also offers notes of fruit-like scents caused by the yeast, among these grapefruit, white peach, yellow apple, banana, melon and lychee. It also offers the flavor of almond jelly and a brisk green aroma suggestive of fresh greenery.
The color tone is generally crystalline in quality with a pale gold tint.
Specifically, the sake offers a tart note that imparts a richness accompanied by refreshing acidity and umami flavor, followed by a distinctive mellow umami and sweetness peculiar to the local rice. Moreover, the sake does not feel overly alcoholic; despite its alcohol content by volume, it tastes brisk and clear.
In addition to a scent reminiscent of freshly-pounded glutinous rice, the sake also offers notes of fruit-like scents caused by the yeast, among these grapefruit, white peach, yellow apple, banana, melon and lychee. It also offers the flavor of almond jelly and a brisk green aroma suggestive of fresh greenery.
The color tone is generally crystalline in quality with a pale gold tint.
Ingredients and manufacturing rules
- Must use only the following rice varieties produced in the Tone Numata area.
- Yuki Hotaka, Gohyakumangoku, or Koshihikari
- The brewing water must be obtained from the Tone Numata area, with no physical or chemical treatment other than precipitation and filtration.
- Only the following yeasts can be used for fermentation. Gunma KAZE yeast, Gunma G2 yeast, Kuratsuki yeast (only yeast collected and cultured in Tone Numata)
- Does not contain alcohol or saccharides/sweeteners in the ingredients.
- If refined sake is used in lieu of water, only sake from the above manufacturing method may be used.
- Must be brewed, stored, and bottled according to the quality standards of GI Tone Numata.
- Yuki Hotaka, Gohyakumangoku, or Koshihikari
- The brewing water must be obtained from the Tone Numata area, with no physical or chemical treatment other than precipitation and filtration.
- Only the following yeasts can be used for fermentation. Gunma KAZE yeast, Gunma G2 yeast, Kuratsuki yeast (only yeast collected and cultured in Tone Numata)
- Does not contain alcohol or saccharides/sweeteners in the ingredients.
- If refined sake is used in lieu of water, only sake from the above manufacturing method may be used.
- Must be brewed, stored, and bottled according to the quality standards of GI Tone Numata.
Weather and climate
The Tone Numata area, which encompasses the production area, was formed through the accumulation of sediment in the Konumata Lake, which existed about 150,000 years ago. Rain and melting snow from Mt. Hotaka and Mt. Tanigawa passed through the gravel and mud layers deposited on the bottom of the lake, resulting in abundant river water and underground water sources. The water is soft in quality, which gives Tone Numata's sake a clear taste and color tone.
Climatewise, it often snows and rains in the region, and this is accompanied by seasonal winds in winter, and the cold is severe. The severe cold experienced there makes it well-suited for sake brewing. This area has considerable rainfall relative to other parts of Gunma Prefecture, and the daylight hours are long during the rice growing season. Moreover, the difference in temperature over the course of the day is large, making it well-suited for abundant sake rice growing. In addition, since abundant water can be spread throughout the fields, it allows for stably harvesting high-quality rice even during periods of severe heat.
Climatewise, it often snows and rains in the region, and this is accompanied by seasonal winds in winter, and the cold is severe. The severe cold experienced there makes it well-suited for sake brewing. This area has considerable rainfall relative to other parts of Gunma Prefecture, and the daylight hours are long during the rice growing season. Moreover, the difference in temperature over the course of the day is large, making it well-suited for abundant sake rice growing. In addition, since abundant water can be spread throughout the fields, it allows for stably harvesting high-quality rice even during periods of severe heat.
History and human factors
It is believed that full-scale sake brewing began to be carried out there in the Edo Period (1603-1868 CE). Records state that in 1809, there were 26 breweries in operation, and a fraternal alliance of sake brewers was formed. Since ancient times, sake brewing in the area was largely led by chief brewers of the Echigo Toji group, but now all breweries have shifted to a system of where the chief brewers are in-house personnel, with information being regularly exchanged among local brewers and research being carried locally. This has allowed the unique characteristics of Tone Numata sake to become even more pronounced.
In particular, the region is focused on maintaining and improving the quality of sake through the development of yeast peculiar to Tone Numata, with research and the accumulation of expertise on rice-growing and sake brewing tailored to these yeasts.
In particular, the region is focused on maintaining and improving the quality of sake through the development of yeast peculiar to Tone Numata, with research and the accumulation of expertise on rice-growing and sake brewing tailored to these yeasts.
Participant breweries
Introduction to breweries
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NAGAI HONKE Co., Ltd.
Despite being a large scale operation, the brewery, where the fifth generation of brewers were learning their trade, was a place where no efforts were spared in making great sake. That deep experience, combined with the bag-squeezing that only a small brewery can do, is now the strength of the operation.
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Otone Sake Brewery Co., Ltd.
Clear air. Verdant mountains. Crystal clear streams. A masterpiece born from a drop of the bounties of nature—handcrafted local sake brewed using traditional methods. Every place has its unique way of life and heritage—cultures and traditions that you can only experience when you're there. It is in these hometowns where one ought to take a fresh look at the land's once-lost "heart and soul." And sake is no different. In Japan, each land preserves its unique sake brewing traditions—with each sake having a rich flavor that reflects the natural features and climate of its roots. At our small-scale brewery, Otone, we carry forward our unique, heritage method for brewing local sake.
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Tsuchida Sake Brewery Co., Ltd.
We craft all of our sake using just the three ingredients of rice, water, and koji, together with the work of microorganisms. We brew our sake using the traditional kimoto method — by encouraging the growth of microorganisms and ambient lactic bacteria that live in the brewery and patiently waiting for their natural action. When researching techniques to bring forth the power of the living organisms called bacteria, failures are an occasional aspect in recurring the process of discoveries and learnings to craft brews that let us appreciate the subtle differences and multi-dimensionality of their taste every day. We keep challenging ourselves to brew sake using low-polished and edible rice to bring out the rice's flavors. Our sake brewing process continues centuries-old heritage methods from the Edo period and utilizes modern technology to produce flavors rich in character, variety, and dimensionality. Creating new flavors through the collaboration of microorganisms and people. Bringing a contemporary yet classical way of brewing sake to the next generation so everyone may enjoy this deliciousness reminiscent of the olden times.
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NAGAI SAKE INC.
We aim to brew pure sake that expresses the natural grandeur of Kawaba. We totally compartmentalize the tasks that can be mechanized and those that can only be performed by human hands. Through this fusion of cutting-edge equipment with traditional technique, we brew exquisite sake. We devote ourselves each day to paying respect and gratitude to nature as we brew, and to delivering compelling sake that leaves a deep impression on those who drink it.
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