Brewery's commitments

• Strong sourness brewed bykimotozukuri

  This sake brewed by the traditional method has a complex taste with a rich sourness. Thanks to the sharp sourness that endures a long aging period, some parts of this product are kept for aging to be sold as a value-added vintage sake in the future.

• Rare ancient rice strain is a healthy ingredient

  It is considered that there are more than 220 types of ancient-strain rice in Japan. This brewery uses Shikokumai harvested in Nishikan-ku, Niigata City. Since producers of this types of rice are rare, ancient rice strains have been traded at several times the price of ordinary rice for food, so it is very valuable. The red color contained in the outer part of ancient rice is derived from polyphenol, which attracts attention for its antioxidant action, weight-loss effect and arteriosclerosis prevention. The whole grain of Shikokumai is deliberately used without polishing at all.

• Healthy lactic acid fermented sake

  This sake is brewed by the traditional methodkimotozukuri. This is also a lactic acid fermented sake, which has an aroma produced by lactic acid bacteria, in addition to koji mold and yeast. Because this sake is healthy like yoghurt and has a strong flavor specific to lactic acid fermentation, it goes very well with dishes that include cheese, which is also lactic acid fermented, including Italian cuisine. Use this occasion to enjoy a healthy lactic acid fermented sake.

• Beautiful like red wine

  Beautiful red-colored sake like red wine is very rare even in Japan. The outer part of the ancient rice grain is fully used for sake making to create the vivid red color. This sake is exported to Canada and very popular among Chinese residents, who love the red color. The sake with the color of garnet makes everyone remember their meal time as a very special occasion. Enjoy a completely new experience with sake.