It was mede with the rare brewer’s rice “Aiyama”for the whole bottle. It is the undiluted Sake of Junmai Daiginjo which is polished to 40% for leaving an elegant and noble flavor. It is characterized by an elegant fragrance, savory taste and sharpness of Aiyama.There are only a handful of brewerythat can handle Aiyama. It is called Diamond of brewer’s rice as one of the noblest rice that is inherited by the bloodline of Yamadanishiki and Omachi.
Daiginjo has the highest elegance and the delicacy of the fragrance in "Kinokuniya Bunzaemon.Grand Gold winner at Japan and abroad.It has been awarded the Grand Gold at the Monde Selection for four years in a row. It also has been served to first-class seats on airplanes.Hyogo-grown Yamadanishiki rice is polished to only the very core remains(35%)
The highest grade Sake in NakanoBC. Has aroma of ripe apples, pears, and peaches.
It is a slowly brewed junmai ginjoshu made from "Omachi" rice, which gives a rich and aromatic flavor, and "Yamadanishiki" rice, which gives body to the sake. It is characterized not by a dazzling fragrance but by a gentle taste consisting of a full-bodied savory flavor and sourness.
We use Yamadanishiki for koji rice, and Dewa Sansan for kakemai. It is a gentle-tasting junmaishu with a robust savory flavor and sweetness of rice. The sourness brought out in the savory flavor makes this sake superbly drinkable while giving it body and retronasal aroma.
The properties of this sake allow serving on the rocks or chilled, but we recommend serving it lukewarm. The smooth savory flavor of rice spreads in your mouth.
Because of the effects of the red sun, and its smell is rich and deep, which is different from that of fully ripe umeshu or umeshu made with green ume fruits. Blessed by the nature, it is a truly luxurious and precious umeshu with a smell of the sun."
Kishu's "Wakayama Nanko-ume" is the most prominent variety of ume. Our company is located in Wakayama, which has warm climate surrounded by the Kii Mountain Range and ocean. Under the radiant sun and in an air with a warm smell of salt from the warm Kuroshio Current flowing by the region, we harvested Nanko-ume between April and June of last year, and steeped them in this umeshu while they were still fresh. We then added juice of yuzu produced in Tokushima Prefecture. The resulting umeshu has a refreshing taste with the sweetness and sourness of ume and the aroma of yuzu.
Kishu no Akai Umeshu is made with Nanko-ume produced in Kishu Wakayama with an addition of akajiso (red perilla) leaves. It is a bright-colored umeshu that offers a combination of the sourness of shiso and the sweetness of umeshu.Taking advantage of the company's location in a major production center of ume, we make our umeshu by steeping Nanko-ume produced in Kishu Wakayama. Added to the umeshu is a healthy ingredient akajiso (red perilla); the result is a umeshu that has a healthy and refreshing flavor in which the sourness of akajiso and the natural sweetness of umeshu are combined.
Kishu Hachimitsu Umeshu is created by mixing honey in umeshu made with Nanko-ume that are produced in Kishu Wakayama. It has a complex sweetness from the umeshu and honey.Taking advantage of the company's location in a major production center of ume, we make our umeshu by steeping Nanko-ume produced in Kishu Wakayama. Added to the umeshu is a healthy ingredient honey; the resulting umeshu is characterized by a complex flavor derived from the deep sweetness of the umeshu and the sweetness of the honey.
Made with Nanko-ume produced in Kishu Wakayama and an addition of green tea, Kishu Ryokucha Umeshu is a healthy umeshu with a refreshing taste.Taking advantage of the company's location in a major production center of ume, we make our umeshu by steeping Nanko-ume produced in Kishu Wakayama. Added to the umeshu is ryokucha, a traditional type of green tea in Japan; the result is brightly-colored umesh that offers the refreshing astringency of green tea, unique fragrance and sweetness of umeshu, and sourness of Nanko-ume.