Tanabe Sake Brewery Ltd.＜創業 1899年＞
Kuzuryu Winner Bag Hanging Drop Sake 720ml
＜The only sake in Japan to be named a winner＞
This delicious sake is made using rice steamed in a traditional Japanese pot with a "hard exterior and soft interior" and carefully pressed in a hanging bag.
<Staff recommendation points>
Although it has an impressive label, this sake is characterized by a refreshing taste typical of 5 million koku sake and a soft flavor achieved by squeezing the sake using a hanging bag.
This sake pairs very well with white fish sashimi and snow crab.
Please give it a try.
- Dry / Refreshing
- For warm sake / For hot sake
- Dry / Refreshing
- For warm sake / For hot sake
- 100% Gohyakumangoku
Specific name, Honjozo
Volume, 720 ml
Alcohol content, 19.0 %
Rice polishing ratio (koji rice), 65.0 %
Rice polishing ratio (kake rice), 65.0 %
Sake Meter Value, 6.0
Acidity, 1.5
Amino acid value,
Special Note, Bag hanging
Address: 2-24 Matsuoka Shibahara, Eiheiji-cho, Yoshida-gun
The Kuzuryu River, the largest river in Fukui Prefecture, flows through the area.
Eiheiji Town, a town of clear streams.
The sake brewing in this area, blessed with good water,
It flourished as an industry encouraged by the feudal domain during the era of the former Matsuoka domain.
The sake brewing at Tanabe Brewery is
Fill the Japanese kettle that has been passed down for generations with water,
The process begins with steaming the rice with natural steam.
The mash is poured into each sake bag by hand,
Stacked in the sake tank,
Right up to the process of pressing the sake,
Everything is prepared by hand in the cold season.
A place where Zen culture lives on, as it is
Making plain sake without trying to be flashy.
While inheriting such tradition,
It takes a bit of time and effort, but
That is the sake brewing process at Tanabe Sake Brewery.
Brewery Three Rules
1. "Inheriting traditional traditions"
A small amount carefully
The sake rice, which has been passed down for generations, is carefully steamed in a Japanese pot,
The entire amount of mash is pressed using the "tank pressing" method.
No effort is spared in the traditional industry of Eiheiji Town.
We will continue to carry on the traditional sake brewing methods.
2. "The culture of Fukui"
Making the most of this
Water…Ginjo brewing in Eiheiji Town, a town of pure water
The best ultra-soft water for brewing
Rice...Gohyakumangoku, Sakahomare, Kuzuryu, etc.
Mainly made with local Fukui Prefecture sake rice varieties
In addition, the basic approach is to start "cold brewing" in mid-November,
Not chasing the times, but in tune with nature
We carefully brew sake.
3. To contribute to the local community and our customers through sake brewing
A "local sake brewery" that can contribute
Through tours of sake breweries and school field trips,
We will continue to convey the sake brewing culture.
We also collaborate with local farmers and universities on product development.
We will actively engage in this.
* Excerpted from the brewery's website
