月別アーカイブ: 2015年1月

誠鏡 

Junmai Ginjo “Seikyo” which was born from oldest sake rice “Omachi” !! 最も古い酒米“雄町”から生まれた純米吟醸「誠鏡」!!

seikyo-omachi

Junmai Ginjo “Seikyo” which was born from oldest sake rice “Omachi” !!

誠鏡 米

Nihonshu, or sake, is a wonderful element of Japanese culture that has been cultivated in our country’s rich climate over a long history of 2000 years.

Saka kura has continue to upheld these Japanese sake traditions all over the world.

We introduce Junmai Ginjo “Seikyo Omachi” which was produced by Nakano Brewery in Takehara-the Little Kyoto of Hiroshima’s Aki Region.

Before enjoying the Nihonshu drinking

 ~A Deeper Understanding of Sake~

What is the Junmai Ginjo・・・

This Junmai-shu variety is made from rice with a degree of at least 60% polishing.

This sake great quality sake to make use of Umami from rice that polished away the fats and proteins which is become the factor for rough flavor of sake.

Sikyo Junmai Ginjo Omachi made by Nakao Jozo.

This sake is made using the omachi, the oldest sake-brewing rice variety, which was discovered in Bizen (present-day Okayama Prefecture) in the latter part of the Edo Period.

Omachi rice which is called rear proper sake rice is an ancestor of high quality proper sake rice Yamadanishiki and Gohyakumangoku, etc.

And Omachi rice is very difficult to cultivate so that it become scarcity sake rice now.

So, huge fun for the Nihonshu made from Omachi rice is called “Omachist”!!

Sikyo Omachi made from Omachi sake rice is truly delicious sake that create mellowness and plumpness and also bring out full depth of flavor.

And this Junmai Ginjo has clear color with clear taste so that it helps the taste of dish stand out.

SEIKYO JYUNMAI GINJO OMACHI 720ml

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【Kura Best Recipe】

~Enjoy the sake with these delicious dish~

*Kuzushi (Mashed Tofu)

  1. Wash hands well. Take a block of tofu that has been drained of the water and use hands to knead it well.
  2. Sprinkle natural salt over the top and then drizzle the tofu with sesame oil. It is ready to eat, or you can top it with chopped green onions and white sesame seeds.

 

Please enjoy this special Junmai Ginjo sake and spend a special time with your special person!!

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最も古い酒米“雄町”から生まれた純米吟醸「誠鏡」!!

誠鏡 米

日本酒は、2000年に及ぶ日本の長い歴史と風土によって生まれてきた素晴しい日本の文化です。

現在も酒蔵では伝統を守り本物の持つ素晴らしさを国内だけでなく世界の人々に伝えています!

今回は広島の安芸の小京都「竹原」で生まれた中尾醸造が誇る純米吟醸をご紹介します!

まず日本酒を楽しむ前に

~日本酒をもっと知ろう~

純米吟醸とは・・・

精米歩合60%以下の原料米で造られた純米酒。

脂肪やたんぱく質等、酒の雑味の原因になるものを削り落とし、米の旨味を生かした上質のお酒です。

中尾醸造が誇る純米吟醸酒“誠鏡雄町”

江戸時代後期に備前で発見された最も古い幻の酒米「雄町」を使用。

雄町は山田錦や五百万石などの優良な酒米の先祖で栽培が難しく現在は希少性の高い酒米となっています。

その為雄町で作った酒の熱烈なファンは「オマチスト」と呼ばれています。

雄町を使用した誠鏡雄町はまろやかさやふくよかさを醸し出し、奥行きのある旨さが味わえる逸品です。

また透明で澄んだ味わいの純米吟醸で、料理の味を何倍にも引き立たせてくれます。

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誠鏡 純米吟醸雄町 720ml

酒蔵レシピ

~美味しいお酒を料理で楽もう~

*くずし豆腐

①    手をよく洗い水切りした豆腐を手で潰す。

②    その上に塩をふり、最後にごま油を回しかける。お好みできざみ青ネギ、白ごまをふって出来上がり!

誠鏡純米吟醸“雄町”を飲んで、家族や友達とゆったり素敵な時間をすごしてください!!

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最古老的酒米“雄町”酿造而成的纯米吟醸“诚镜”!!

誠鏡 米

日本有着2000多年悠长的历史和风土人情,日本酒诞生于此基础上,是一种精彩的日本文化。现在也在酒窖守住传统,酿造出精华,不仅供给国内,也传遍世界各地。这次向大家介绍的是广岛安芸的酿造出小京都“竹原”的中尾酒厂的纯米吟酿!

首先,享受日本酒前

~要了解一些日本酒~

纯米吟酿指的是精米歩合60%以下的原料大米制成的纯米酒。

脂肪和蛋白质等产生酒的杂味的原因的东西全部去掉,只产生米的原味的上等酒。

那么,令中尾酒厂自豪的纯米吟醸酒“诚镜雄町”是什么?

此酒酿造使用了江户时代后期在备前发现的最古老的魔幻酒米“雄町”米。

雄町是山田锦和五百万石等优良的酒米的祖辈,是一种难以栽培极其稀少的酒米。

因此雄町米制作的酒的爱好者被称作“オマチスト”。

使用了雄町酒米酿制而成的诚镜雄町口感醇厚和丰满,是一种具有有深度美味值得品味的绝品。

另外透明清澈口感的纯米吟酿,也让料理的味道好上几倍。

誠鏡 商品

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纯米吟酿诚镜雄町720ml

 

~美味的酒搭配合适的料理一起享受哦~

*碎豆腐

①手洗干净后,把充分沥水后的豆腐捏碎。

②上面上撒上盐和芝麻油搅拌。依据个人喜好添加青葱或白芝麻即成!

 

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Grow up Japanese Craft Beer !!~Echigo Koshihikari Rice Lager Beer~

Grow up Japanese Craft Beer !! ~Echigo Koshihikari Rice Lager Beer~
Echigo beer company is located in Niigata prefecture that has good quality fine water.  Echigo beer company  has been produced Rice Lager beer used such a great quality koshihikari rice in Niigata-prefecture since 1994.

Many kinds of rice is produced in Japan.  Among of them, KOSHIHIKARI rice is the most popular and over 30% in Japan grows KOSHIHIKARI rice and have largest production at this moment.  As the reason of this popularity, there is a feature that it is in good order of tasty rice balance along the taste evaluation standard of rice.  Amylose and Amylopectin are the main components.  If the rice which Amylose rate is high, it become less sticky and if Amylopectin rate is high, it become very sticky.

And this KOSHIHIKARI rice has great balance between Amylose and Amylopectin so that it bring out perfect stickiness (texture).

Please enjoy Koshihikari Rice Lager beer used the best popular rice in Japan “KOSHIHIKARI” with your friends and family.

 

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“ Japanese craft beer ”

Craft beer was born in 1994 in Japan.
Until this time, yearly lowest production quantity is only allowed 2000KL (large scale production).
But in 1994, a standard is substantially went down to 60KL of yearly lowest production quantity.
And as the result of this big change, the brewery has increased nearly 300 at that time.

However, the craft beer market has not been going well some while later and the market went into a long period of winter so-called winter time.

Some of breweries and brewers had improved their own skill during this hard time and they tried to make a craft beer with their originality.
And Echigo beer went over to United States for seeking out the chance there.

Now the craft beer had become popular steadily by people’s support who loves the craft beer and brewery’s big effort.
Craft beer event is held all over the country and “Niigata craft beer campaign” will be held in Niigata prefecture. (June 28. 2014 ~ June 29. 2014)

Many people will gather this event so that we will prepare the “special beer” for them.
We are really happy if people come and enjoy this event!!

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Actually, the craft beer market is still not big enough but many people demand individuality and taste for the beer.
The sales quantity of the beer product at the big beer manufacture is going to decrease
due to decreasing birthrate and aging population.
In contrast to them, it is expected that demand of this craft beer is going to increase certainly.
So, Echigo beer company finally built additional storage tank last year and our production capacity increase 30%.
As the result, we are able to provide great quality beer to people in Australia with our appreciation.

And we think our mission is to supply our craft beer to the Australia, United States and Japan stably.
We will keep making effort to brew great quality craft beer in the feature which is loved by people all over the world.

Please try this craft beer and enjoy!!

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吟醸 香露

~KOHRO Junmai Ginjo sake~Created by historical Saka Gura where have invented “Kyokai No.9 yeast” !!~香露純米吟醸酒~

~KOUHRO Junmai Ginjo sake~

吟醸 香露

 

Created by historical Saka Gura which has developed “Kyokai No.9 yeast” !!

 Now a days, there are many variety of Nihonshu and they have been drinking by people all over the world.

For the sake making of those Nihonshu, there are many important process and sake making technique.

Do you know the “Kobo” = yeast which is the important role necessary to sake making knowledge?

*Purpose-built Kobo in order to Ginjo saka making from Kumamoto prefecture sake brewing research center.*

This “Kyokai No.9 yeast” has been used at almost all of Sake Gura at the moment.

This special Kobo was developed by Kinichi Nojiro who is called “God of liquor” at Kumamoto prefecture sake brewing research center.

The feature of this “Kyokai No.9 yeast” which is also called “Kumamoto yeast” is that acid is little compared with usual Kobo and aroma is high about 2 times so that this Kobo really suites for Ginjo sake making.

It is used at Kura in almost all of whole country already as the purpose-built Kobo for Ginjo sake making and it is something indispensable now.

Special Ginjo Sake by Kumamoto prefecture sake brewing research center which become Pioneers of Ginjo sake Kobo.

“ Junmai Ginjo Kohro720ml

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The distinctive feature by which this Ginjo sake using No.9 Kobo is that has aromatic like wine and still sweet Ginjo sake.

When you take a sip, the fuller fragrance spreads over the mouth and it will sink in the throat beautifully with rich mellow sweetness.

I think there are a lot of people enjoy the fragrance of the Ginjo sake.

So, I really recommend this Ginjo sake using No.9 Kobo because it is more flavorful and also stands out special fruity fragrance

And this Junmai Ginjo Kohro has produced by rice from rich nature, spring water from Aso Mountain’s in Kumamoto prefecture with traditional Toji (sake brewer) skill.

It is easy for the person who has begun to drink Nihonshu and definitely enjoy this Ginjo sake taste.

Please enjoy yourself fully with this high quality & high aromatic Junmai Ginjo “KOHRO” which has been produced by Saka Gura of Kumamoto Kyokai No.9 Kobo birth!!

————————————————————————————————————————————————– ~香露純米吟醸酒~

吟醸 香露

“協会酵母9号”発祥の蔵から生まれたお酒

今や世界中で日本酒ブームが広がり多くの人に愛飲されているさまざまなタイプの日本酒。

その日本酒作りに欠かせない重要な役割を果たす酵母ってご存知ですか?

*熊本県酒造研究所から生まれた吟醸造りの為の酵母*

現在、大半の酒蔵で純米吟醸酒造りに “協会酵母9号、熊本酵母”という酵母が使用されています。

この酵母は吟醸造りの酵母として熊本県酒造研究所で「お酒の神様」と称された野白金一氏によって開発されました。

「協会9号酵母」、別名「熊本酵母」とも呼ばれるこの酵母の特徴は、通常の酵母に比べると酸が少なく、香気が2倍ほど高いため吟醸酒に向いています。

吟醸酒造りの酵母として、今や全国大半の酒蔵で利用されています。

今日の「吟醸酒」にとって「協会9号酵母」は不可欠な存在となっています。

吟醸酵母の先駆けとなる酒蔵、熊本県酒造研究所が誇る吟醸酒

“純米吟醸 香露 720ml”

香露 画像

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協会酵母9号を使ったこのお酒の一番の特徴は、ワインのように香り高く、なおかつ甘口の吟醸酒です。

一口飲めば、ふくよかな香りが口に広がり、芳醇な甘味を感じさせながら綺麗に喉にしみわたっていきます。

吟醸酒の香りも楽しむ人が多いですが、協会酵母9号を用いたこの吟醸酒は更に味わい深く独特のフルーティーな香りが際立ちます。

また、熊本の豊かな自然に育まれた米と阿蘇の伏流水用い、伝承の杜氏の技で醸されています。

お酒を始めた方にも、飲みやすく味わって頂ける純米吟醸酒です。

熊本酵母(協会9号)誕生の蔵から生まれた香り高い良質な吟醸酒“香露”を存分にお楽しみ下さい。

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~香露纯米吟醸酒~

吟醸 香露

“协会酵母9号”的发祥酒造诞生的生

当今世界上形成了日本酒热,各种类型的日本酒广受欢迎。

但大家知道酿造日本酒不可或缺,起着重要的作用的酵母吗?

 *熊本县酿酒研究所为吟醸酿造而生产的酵母*

现在,大半数的生产纯米吟醸酿酒厂都在使用 “协会酵母9号,熊本酵母”。

此酵母作为吟醸酒用酵母,是由熊本县酿酒研究所被称作“酒神”野白金一氏开发的。

“协会9号酵母”,又称“熊本酵母”。其特征是与通常的酵母相比酸少,但香气是普通酵母的2倍,特别适合吟醸酒酿造。

作为吟醸酒酿造酵母,现在是用于在全国大部分的酒厂。

对于现在的吟醸酒”来说,“协会9号酵母”是不可或缺的存在。

吟醸酵母的先驱酒窖,熊本县酿酒研究值得夸耀的吟醸酒。

“纯米吟酿香露720毫升”

香露 画像

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使用协会酵母9号酵母酿制而成的酒的最大的特征是,具有葡萄酒的浓香,甘甜。

喝一口,馥郁的香气满口蔓延,让人感受芳醇的甘甜同时滑喉而过。

品味吟醸酒醇芳的人很多,使用协会酵母9号酿制而成的吟醸酒更耐人寻味带有独特的果香。

另外,以熊本的丰富的自然养育而成的酒米及阿苏的流水为原料,使用传承的杜氏的酿造工艺精酿而成。

初饮酒之人,也容易品味纯米吟醸酒。

请大家尽情的品味熊本酵母(协会9号)诞生的酒厂酿造的高品质的“香露”吧!