Nara Toyosawa Sake Brewery's Commitment to Quality

About Nara Toyosawa Brewery

关于奈良丰泽酒造

Established in 1868, during the first year of the Meiji Era, Nara Toyosawa Sake Brewery has been committed to delivering high-quality sake to a broad audience. In the 1960s, Yasuo Toyosawa, the fourth-generation president, anticipated growing demand for exceptional sake and shifted their focus to crafting junmai sake. The introduction of their junmai sake, KUROMATSU KISENJU, marked a pivotal moment in their dedication to producing sake that resonates with consumers.

奈良丰泽酒造成立于1868年明治元年，它一直致力于为广大消费者提供高品质的清酒。20世纪60年代，第四代社长豊澤安男(Yasuo Toyosawa)预测市场到对特殊清酒的需求将不断增长，于是将他们的重点转移到了制作纯米清酒上。他们的清酒黑松貴仙寿的推出标志着他们致力于生产与消费者产生共鸣的清酒进入了关键时刻。

Their dedication to handcrafted brewing methods, with minimal mechanization, is evident as 80% of their current sake production consists of Junmai-shu or "Tokutei Meishu" (premium grade sake). Despite being a smaller brewery, they are devoted to preserving the craft of sake-making.

他们致力于手工酿造方法，极少的使用机器，目前他们生产的清酒80%是纯米酒和“特定梅酒”(高等级清酒)组成。尽管这是一家规模不大的酿酒厂，但却他们致力于传承传统的清酒酿造工艺。

In 2002, Toji Fujisawa Tadaharu achieved the prestigious title of Contemporary Master Craftsman, a recognition of his expertise. Fujisawa places immense value on his knowledge and experience, avoiding mechanization whenever feasible in processes such as koji making, rice washing, moromi preparation, and pressing. For instance, during the rice-washing phase, they opt for manual hand-washing over rice washers to prevent excessive water absorption. In their pursuit of daiginjo-style brewing, they employ traditional steamers for rice steaming. Recognizing sake as a living organism, the Fujisawa Toji's approach to sake brewing remains the hallmark of the Nara Toyosawa Brewery.

2002年，酒造杜氏藤泽忠治获得了当代工匠大师的称号，这是对他专业知识的认可。藤泽非常重视他的知识和经验，在制作曲、洗米、制作酒糟和压榨等过程中，尽可能避免机械化。例如，在淘米阶段，他们选择手工手洗而不是洗米机，以防止过度吸水。在他们追求日式手工酿造的过程中，传统的蒸锅来蒸米。他们认识到清酒是一种有生命的有机体，大师藤泽的清酒酿造方法仍然是奈良丰泽酒造的深深的印记。

Limited Edition Unfiltered Sake

限量版未过滤原酒

The brewery proudly offers the limited-edition Houshuku Junmai Ginjo Muroka Genshu, a testament to their commitment to quality and tradition, with only 300 bottles available. This unfiltered Junmai Ginjo sake, crafted from Yamada-Nishiki rice, harmonizes ginjo aroma, rice sweetness, and acidity. It pairs well with seafood, simmered dishes, tempura, and meat delicacies, including stewed pork, steak, and grilled meats.

酒造非常自豪的推出了限量版的豊祝纯米吟酿無濾過原酒，这是他们对品质和传统的承诺的证明，只有300瓶可供选择。这款未经过滤的纯米吟酿，由山田锦大米酿制而成，调和吟酿的芬芳，大米的甜味和酸度。它与海鲜、炖菜、天妇罗和肉类美食等（包括炖猪肉、牛排和烤肉）完美搭配。

Notably, this sake remains unfiltered, resulting in a rich and robust flavor. Genshu distinguishes itself by being unaltered through the addition of water, retaining a higher alcohol content and fuller taste. For connoisseurs, the pure essence of sake can be truly addictive.

值得注意的是，这种清酒未经过滤，味道浓郁。此原酒特点是不加水，保持较高的酒精含量和更饱满的口感对于鉴赏家来说，清酒的纯粹本质真的会让人上瘾哦。