Narimasa : Narimasa Brewery
To get to Narimasa Brewery, fly into Komatsu Airport. The air in the Hokuriku and Sanin regions always feels different. The air is so clear that the scenery looks like a high resolution photograph.
Narimasa Brewery uses local rice to brew its sakes. Most of its sake bottles say "made in Nanto." It was also the first brewery to form a Sakagura (sake brewery) Trust. There were once several breweries in the town of Fukumitsu, Toyama Prefecture, but as they continued to close down, the locals rose up and committed themselves to preventing the closure of any more breweries. This led to the establishment of the Sake Brewing Trust. The Narimasa Brewery enjoys strong local backing, and brewery workers are committed to making delicious sakes and responding to expectations from local people.
Tamashii wo Kamosu
Tokubetsu Junmai Gyokuei
Uses 100% Nanto-grown Gyokuei rice. It is unfiltered and fermented at room temperature.
It has a mild, mature aroma reminiscent of caramel, and is best enjoyed warm. It has a fine balance of tartness and umami.
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Tokubetsu Junmaishu Jun
Crisp flavor and acidity. Its delicate flavor makes it a good choice for enjoying with a meal.
Junmai Ginjo Iozen
Uses Oyama Nishiki, the best sake rice in Toyama Prefecture. It is a dignified, well-rounded sake with a crisp rice flavor.
Each of these sake make fine accompaniment to any meal. While not overly bold, they still make a solid statement.
Junmai Daiginjo Narimasa
Made using Yamada Nishiki rice. This fine sake is the Kaga Yuzen kimono textile of the sake world. It is velvety smooth, and yields a delightful sweetness when warmed.
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