Mikage Go "Kobe Shu-shin Kan Fukuju specialties Junmai " is One of Nada Gogo (the five sake-producing areas in the Nada district).

This SAKE cellar has put also emphasis on overseas markets.

Nada Gogo is a producing area of sake is known for " ki-ippon of Nada ."
Because water(MIYA-MIZU) and sake rice(Yamada-Nishiki) suitable for sake brewing was there.
It refers to the area of Hanshin tailored Dongtan district of Kobe, Nishinomiya City and Nada.

Shu-shinkan's SAKE acquire Junmai Daiginjo department gold medal at the International Wine Challenge.
Also In Nobel Prize banquet liquor Shu-shinkan is provided pure rice sake of Fukuju.

Foray into overseas remarkable, it is built to look forward in the future.

This ultra- pure rice wine specialties are inherited firmly dry Nada tradition.
luxurious taste with Yamada Nishiki all . Element of taste is also heavy sake .
You can taste spreads as many times as a mouth, to enjoy forever.

Guinomi is Oribe.
Sexy green glaze-consuming the skin white, abstract design is that is characteristic.

My name is Oribe pottery like this.
Oribe is that daimyo tea masters was a disciple of Sen no Rikyu, Furuta Oribe.

 It was side to be produced rather than create pottery, but a lot of production, such as tea and patterns form and innovative novel as "Oribe taste".



Shu-shinkan
http://enjoyfukuju.com/english/our_sake/index.html

Classic sake of Ishikawa Prefecture "Kobori shuzo Manzairaku kaden honjozo"

Classic sake of Ishikawa Prefecture "Kobori shuzo Manzairaku kaden honjozo"

One of the classic sake that is most popular in Ishikawa Prefecture.
Taste and mouthfeel is a mellow blend, classic sake of Manzaraku you do not get tired.
Taste a neat, sweet little, bitter and sour taste is dry.

Person of Ishikawa gave me I bought in the souvenir
It seems famous in local.
Happy with the liquor of local.
When open the cap, I was excited.

Garnish is the firefly squid to match the sake of the Sea of ​​Japan.
Why sake and seafood so fit!!
I eat with a vinegared miso.

Appreciate the severity of the father, "Myokoshuzo Echigo Oyaji"

Dry type, such as representing the broad-minded and the severe of the father
It is a sake with a good sharp throat a Tanrei.

There is also a taste of the rice,
It is good to warm it, and to drink

Because it was very hot in summer on that day
I cooled it and drank.

The guinomi of black Bizen
Guinomimi of Bizen put the liquor
The change to the texture that is from rough to moist.
This guinomi is to enjoy visually.

【KANSHIBORI】Cold Squeezing DAIGINJO by NIHONSAKARI

Flavor like a flower.
This seems dry to me, although it's a Daiginjo.
It leaves a subtle taste in the mouth.
It is not unpleasant, so I can keep drinking it.

This pottery is created in the Kongo kilns of Hiroshima.
This type of pottery is called sakazuki.

Garnish is soy sauce pickled eggs
It's marinate for about 2 days egg yolk in Sweet sake and soy sauce
I can taste the richness of the egg and texture was creamy.


What's "daiginjo"

A subclass of ginjo-shu below, brewed with very highly polished rice (to at least 50%** see below) and even more precise and labor intensive methods. The pinnacle of the brewers' art. Generally light, complex and quite fragrant.

Japanese SAKE&Pottery

SAKE&POTTERY

I would like to introduce sake as a part of Japanese culture, in English. Thank you.

The photograph is 【Junmai kan orosi】 of Gassan Shuzo





What's "junmai"

Made with only rice, water and koji mold. The rice used must be polished to at least 70%**. Often a full and solid flavor profile, clean and well structured. Note also Tokubetsu Junmai-shu, or "Special Junmai-shu," which merely indicates more highly polished rice, or the use of very special sake rice.