hiroshima

Imada Fukuchō Junmai Nama Hatsushibori (富久長 純米 初しぼり 生酒) is made of Hattannishiki rice milled to 60% and a blend of Hiroshima yeast. Hatsushibori (初搾り) means "first squeeze" and refers to sake made exclusively from the first batch of the brewing season (the brewing process starts in October). It...

Fukuchō Hattansō Satake Series HENPEI (富久長 八反草 サタケシリーズ HENPEI) is part of Imada's Satake Series. Satake in Higashihiroshima developed Japan's first rice milling machine that produces a clean, clear flavour without overmilling the rice. "Henpei milling" mills the rice in a flat shape, while...

Kanemitsu Sakurafubuki Junmai Ginjō (金光 桜吹雪 純米吟醸) is made of Hattannishiki rice milled to 50% (Kōjimai) resp. 60% (Kakemai). Sakurafubuki (桜吹雪) translates to a "flurry of falling sakura petals". It has a clear, transparent flavour and a smooth mouthfeel, especially when heated. Recommended food...

Tenpōichi Junmai Ginjō (天寶一純米吟醸) is made of 25% Yamadanishiki rice and 75% Nakasei Shinsenbon produced in Hiroshima and milled to 55%. It has a good balance of umami and sourness and a refreshing aftertaste.

Imada's Fukuchō Nansuijikomi Junmai Ginjō (富久長 軟水仕込 純米吟醸) is made of domestic rice grown in Hiroshima Prefecture, milled to 60%. Nansuijikomi (軟水仕込) is a soft water brewing method developed by Miura Senzaburo (三浦仙三郎, 1847-1908) in Hiroshima. Nansuijikomi Junmai Ginjō is a dry sake with a soft...

Hanahato Tobindori Yamadanishiki Daiginjō Fukurotsuri (華鳩斗瓶取り山田錦大吟醸袋吊り) is made of Yamadanishiki rice from Hyōgo Prefecture milled to 35% and Hiroshima Reiwa No. 1 yeast, using the Furukotsuri (袋吊り) method. Fukurotsuri means that in the pressing process, the moromi is hung in cloth bags...