100nin no kikisakeshi Hyakunin no Kikizake
Product features
I want to deliver delicious sake
The story of 100nin no kikisakeshi
To make delicious sake we must know sake better than anyone.
Sawanotsuru there are more than 100 brewers.
It has been 300 years since we passed down the skills and feelings of sake making from person to person.
Because "ultrafiltration", which removes enzymes to the utmost limit, does not burn (heat treatment) at all.
You can enjoy the original taste of raw sake.
Please enjoy the story of 100 people who are particular about each material and manufacturing method.
With a freshly squeezed taste
Bring out the scent
"Ultrafiltration technology"
After squeezing sake, the quality will change if you leave it as it is. This is an enzyme made by Jiuqu in sake
Because it blends in and changes the ingredients. In many cases, it is melted into sake by a heat treatment called "burning".
It prevents the enzyme from working with heat. By performing this "burning", the taste is stabilized and long-term storage is possible.
However, it is said that the original flavor of sake is spoiled by heating in "burning".
At "100nin no kikisakeshi", in order to deliver the original taste of raw sake, advanced filtration Sawanotsuru
By using the technology, most of the enzymes (proteins) have been removed to suppress changes in sake quality and ensure a rich flavor.
Because it has never been heat-treated, it has a freshly squeezed taste and aroma, and you can enjoy it for a long time.
You can do it.
sake brewing is human brewing.
Sawanotsuru sake brewing.
Sawanotsuru was founded in 1717 (Kyoho 2nd year). The first generation, who ran a rice shop, made use of the connoisseurship of the rice to make sake brewing
It was the opportunity to start.
Junmai shu Speaking of, Sawanotsuru
Since its inception, from person to person, it has been inherited from generation to generation the power to discerning the US Sawanotsuru is,
Junmai shu "in the" National sake Kanhyokai "which won in is a difficult Zuihogra of" Junmai Daiginjo have to "4 consecutive years Gold Award".
Only rice, jiuqu and water.
Commitment to Junmai shu
"Junmai shu" It is a traditional sake that has been used since the Edo period.
Continue to stick to "easy to drink, delicious, and tastes like rice" and "deliciousness made only with rice"
I am. While inheriting the tradition, it has evolved with each era and continues to the present day.
"100nin no kikisakeshi"
It is a Junmai raw genshu that uses ultrafiltration technology.
Using "Yamadanishiki" from Banshu and "Miyamizu" which is indispensable for Nada sake brewing, it is the most traditional of sake brewing. How to make
It was brewed with "Kimoto (Kimotozukuri)". Exactly, more than 100 sake brewers working at Sawanotsuru are confident
It is a full-bodied gift.
The package, Sawanotsuru "of 100nin no kikisakeshi was symbolically treats as a motif." Please enjoy your thoughts on sake brewing
What is your favorite taste?
Impressions of tasting participants
100nin no kikisakeshi
Taste and features
The fresh and fruity aroma of raw sake and the delicate and rich taste peculiar Yamadanishiki genshu which is not hydrated after squeezing, can be enjoyed on the rock.
We use Nada miyamizu (natural water from the Mt.Rokko system), which has been selected as one of the 100 best waters, as our brewing water.
Use Yamadanishiki
Kimoto zukuri(Kimoto sake method)
- Alcohol quality
- Tokubetsu Junmai(Special Junmai)
- Sweetness
- Slightly dry
- type
- Type with richness
- polished rice ratio
- 70%
- Alcohol content
- 18.5%
- Sake Meter Value(SMV)
- +2.5
- Acidity
- 2.0
- amino acid
- 1.5
Raw materials
Rice (Japanese) · Rice koji (Japanese rice)
Contents and price/JAN code
- 720 ml
- 1,375円
- 4901808038546
* The price is the manufacturer's reference retail price [including consumption tax].
Preservation method
Please keep it in a cool and dark place and drink it as soon as possible after opening it.
※ All products are delivered in Japan only.
Products of Sawanotsuru
Sawanotsuru's Junmai sake that makes delicious food more delicious. I will introduce the secret and the precious attention that makes alcohol sake fun.
Junmai sake of commitment
Sawanotsuru 's Junmai sake is a light taste that does not get tired of drinking every day. Alcohol fermentation advances while balancing the saccharification effect of rice koji and yeast's work, because alcohol is drinking, especially Junmai sake can not stop fermentation with their own hands. So, as if you care for creatures, we help you to grow alcohol in nature. It feels like watching a child.
Boasting sake
The world is full of fragrant Ginjo sake, but if you enjoy drinking with meals, we recommend choosing a reasonably fragrant sake. Sawanotsuru sticking to rice makes a lot of sake that tastes good for the dish. Please enjoy it as a sake during a meal.
Other items
We are making goods with crispiness of Sawanotsuru such as plum liquor using aged sake. Even though it takes at least one year to complete, Nara - pickles are pickled with good quality sake lees. Please try it once.