Endo Comet Donati Hatsukumi Junmai Ginjō

Endo's Comet Donati Hatsukumi Junmai Ginjō (彗 ドナティ 初汲み純米吟醸) is the first sake in its "Comet" (彗) series. The Donati is made of Miyama Nishiki milled to 59% and Association 1801 yeast. Hatsukumi ("first pumped") means that this Junmai Ginjō is from the first pressing and bottled directly. It has an elegant rice aroma and a well-balanced taste with moderate acidity and umami. The Donati is stored in thermal tanks at -5°C. In 2018, it received the "Fine Sake Award" grand gold medal. It is recommended to serve chilled.

Located in Suzaka, Nagano Prefecture, the brewery was founded in 1864 for the local Suzaka clan and began to supply sake to the clan's head. Since then, from the second to the fifth generation, we have inherited the intention of the first brewer, Endo Tokusaburo (遠藤徳三郎), to make delicious sake and continue to make sake to brew and nurture. Although our leading brand, "Yoro Masamune," has been awarded the Medal with Yellow Ribbon, we could not take advantage of the sake boom in the 1970s, and as a small brewery, Endo struggled to keep their quality. In 1982, the sixth generation, Endo Shuzaburo (遠藤秀三郎), became the head of the brewery at the young age of 21. At this time, there were only three employees. While starting to improve existing products, the brewery launched one of its leading brands, "Keiryū", in 1988. New brands followed, including the still-popular Asashibori, Domuroku, Naotora and Comet.

In 1993, the brewery was awarded the "Nagano Prefecture Sake Competition Governor's Prize" (長野県清酒品評会県知事賞 Nagano-ken seishu hinpyō-kai kenchiji-shō). In 2004, Endo won its first gold medal in the "Monde Selection". In 2014, the brewery celebrated its 150th anniversary.