Local sake Taisting

Chomon-kyo Natu-gin 

Okazaki Sake Brewery's brand "Chomon-kyo" in Hagi City, ginjo sake, summer sake "Natu-gin".

The raw material rice is Yamada Nishiki's "Saito no Shizuku", which is shaved by 50% and slowly fermented to make this sake. Fruity and elegant taste. It is a good sake to drink cold.

Thouyo-fukumusumay Yamada Nishiki Junmai Sake Light 

A drink for women. "Thouyo-fukumusumay Yamada Nishiki Junmai Sake Light". It feels like "adult ramune", and is a liquor for those who are new to sake and women.

Alcohol content is modest, 13%.

Slightly fermented sake that leaves a small amount of carbon dioxide gas during fermentation because the freshly squeezed sake is quickly confined in the bottle.

It has a sweet, light taste.

Gokyo Isehikari Kimoto-jyunmaishu 

This is Kimoto-jyunmaishu, the Gokyo Esehikari of Sakai Sake Brewery in Iwakuni City, making wooden barrels. This sake is representative of Yamaguchi.

Ki-oke-zukuri, a traditional Japanese manufacturing method, is characterized by its mild and full-bodied aroma.

It has a gentle texture and moderate acidity, and the umami and sweetness of rice are in harmony.

Yachiyo Junmai Ginjo made with Yamada Nishiki, 

We would like to introduce Yachiyo Junmai Ginjo made with Yamada Nishiki, a light type of sake that falls into the category of "Soushu".

During the hot summer months, I would like you to drink refreshing sake and nourish your spirit.

Yachiyo has a modest aroma and taste. Perfect for drinking with meals.

It is mellow when warmed. The umami is brought out, and you can enjoy a different side from cold sake. It is a slightly dry, refreshing sake.

Santouka-Jyunmai-ginjyo Sankou-Suikou  

.Kanemitu's president, whom I have a lot of respect for, is Kanemitsu Sake Brewery's sake.

This is Santouka-Jyunmai-ginjyo Sankou-Suikou.

The raw rice is Yamada Nishiki from Yamaguchi Prefecture. The rice is polished to a polishing ratio of 55% and slowly fermented at a low temperature.

The aroma is modest, but when you drink it, the rich aroma spreads in your mouth. Mild acidity and rich flavor.

Choumon-kyo-Ginjyoshu 

Okazaki Sake Brewery's sake "Choumon-kyo-Ginjyoshu" in Hagi City.

50% of Yamada Nishiki Saito no Shizuku is shaved and slowly fermented to create this sake.

It has a fruity, unique aroma and a fine taste.

Choumon-kyo is the name of one of the most scenic spots in Yamaguchi Prefecture. The label also has a blue color scheme, giving it a refreshing feel.

It says, "It's good to drink chilled." 

Koujyo-no-homare Muroka-namagensyu aged for 2 years.

Koujyo-no-homare Muroka-namagensyu produced by my relatives is aged for 2 years.

Yamashiroya Sake Brewery is 400 years old. When I was a child, it reminds me of the scenery where the chief brewer mixed sake and made it. I thought the liquor store was wonderful. 

Yamazaru is a junmai daiginjo sake 

Yamazaru is a junmai daiginjo sake made from Saitono-shizuku rice grown in Yamaguchi Prefecture.

It is built in a brick storehouse with a history of 100 years. Taking advantage of this excellent storage environment for sake brewing, it is a naturally aged "Ajiginjo" that can be enjoyed in every season.

This Junmai Ginjo sake has a sweet aroma like maple and a distinct fruit-like sweetness that can be enjoyed chilled, at room temperature, or hot.