Kimoto Junmai "Kome Shizuku"
Gohyakumangoku, the rice used for this sake, comes from three prefectures in the Hokuriku region of Japan. About 90% is harvested in Ono City and neighboring Katsuyama City. The sake it produces is called Kimoto Junmai Kome Shizuku.
"Kimoto" refers to a time-consuming brewing process whereby the brewer waits for the lactic acid, which helps protect yeast, to naturally increase in the sake base ("shubo" or "moto"), a mixture of rice, malt, and water. The yeast is only added once the naturally occurring lactic bacteria and the lactic acid they produce create an uncontaminated environment that is hospitable to it. It is then purely incubated in this environment. This sake is made in accordance with the natural order of the microbial world.
The process produces sake with an earthy flavor and a rich rice taste that keeps the palate interested. Because it is aged for two years before shipment, it has a mature, balanced tone. These qualities are especially noticeable when it is served warm. |
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Hanagaki Junmai Ginjo
This carefully brewed sake is made of a premium rice that has been milled so that no more than 50% of the original grain remains. Its crisp, balanced flavor has become a Hanagaki trademark. The delicateness of this type of sake is especially appreciable when it is served at room temperature.
This brewery is located in the middle of Nanakendori Road, in Echizen Ono City, and began producing sake in 1901. The Oshozu spring bubbles up in front of the brewery, testifying to the abundance of water available. The brewery uses this abundant water and high quality rice to produce what president Takayasu Nanbu calls "sake with a full-bodied flavor and a pleasant, lingering finish."
The Oshozu spring is included on the Environment Agency's list of top 100 water sources. Hanagaki sakes are currently being served in the First Class cabin on international flights departing from Kansai International Airport. |
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