Original Products

Original Products > Products stocked from 2010

Arikabe-no-Kakushizake Hagino Tsuru
The headquarters of the brewery in Arikabe town still retains the atmosphere of the Edo era. When you stand in front of the headquarters you feel as if you have entered a time-slip to the Edo era. The sake cellars are just across a stream where you can see a chimney top. In Miyamanishiki with its own rice-fields, the goal of the special feature of the cellars is to create a similar thickness and strength to Yamadanishiki The sake has the great taste of being freshly squeezed and gently aged. It has a sense of refinement and a calm aroma and its mellow and soft taste gently spreads in the mouth.

■Brand name: Arikabe-no-Kakushizake Daiginjo
■Price: 500ml ¥1.890 720ml ¥2.835 1800ml ¥6.300
■Kind: Junmai Daiginjo
■Brewery: Miyagi Prefecture, Hagino Brewery
■Rice type: Miyamanishiki
■Seimaibuai: 40%
■Sake Meter Value: +3
■Acidity: 1.3
■Amino acidity: -
■Alcohol Content: 16.5%

  • How to enjoy drinking Daiginjo
  • Freshly bottled Daiginjyo should be kept in the refrigerator because the aroma and taste can easily change. Even whilst being stored in the refrigerator it gradually matures and the taste becomes softer over time and develops the aroma of .ginjyo sake. You can really enjoy the mature taste of Daiginjyo when you drink it during the hot season of summer. To really appreciate the taste it should be drunk after chilling to 5-10℃.
Kou Daiginjo
This sake was called “Tobindori” and “Shizukusake” and used to be only drunk by specialists related to brewing who were studying how to improve in the quality of liquor and brewing technology. The special process used is the bottling straight from the preparation tank without making any modifications. The fruity aroma of apples and bananas forms the character of Daiginjyo and it has the fresh taste of having just been bottled.

■Brand name: Daiginjo Kou
■Price: 500ml ¥2.100 / 720ml ¥3.675 / 1.800ml ¥7.350
■Type: Daiginjo
■Brewery: Ichinoseki-shi, Iwate Prefecture, Ryoban Brewery
■Rice type used: Yamadanishiki
■Rice polishing ratio: 40%
■Sake Meter Value: +5.0
■Acidity: 1.6
■Amino Acidity: -
■Alcohol Content: 17-18%

Jishumachi Junmai daiginjo
Jishumachi was a popular trading area at the heart of Ichinoseki. We took the name of our sake “Jishumachi” from the area where our store originated. It has a fruity aroma and the rich taste is created by the natural flavor of the base sake.

■Brand name: Jisyumachi
■Price: 500ml ¥1.050 / 720ml ¥1.575 / 1.800ml ¥3.150
■Type: Junamai Daiginjo
■Brewery: Ichinoseki-shi, Iwate Prefecture, Ryoban Brewery
■Rice type used: Ginginga 100% from Iwate
■Rice polishing ratio: 45%
■Sake Meter Value: +2.0
■Acidity: 1.7
■Amino Acidity: -
■Alcohol Content: 17%

  • The difference between “Hi-ire” and “Hon-nama”
  • The natural flavor of “Nama-zake” can be enjoyed throughout the year, tasting as if it just arrived on the market. In old times it was not possible to drink such o-sake without actually going to the brewery. The process of Hi-ire (sterilization by heating) was never used so the taste of the o-sake develops quickly through the action of the yeast and yeast enzymes. It is a delicate sake and great care must be taken in storing it as the quality can easily deteriorate at normal temperatures.
    In old times people drank this o-sake at festivals and they drank all of the stocks on the spot before the o-sake became spoiled. Later the process of “Hi-ire” was developed (during the Muromachi period) so that the sake could be preserved for a longer period of time. Then in the Edo period the brewing of sake during the cold season became popular and the excellent method of preservation, “Hi-ire,” became widespread and through the management and spread of the use of refrigerating equipment as well, finally sake could be drunk the whole year round, just as it is in modern times.
    After the process of “Hi-ire” Japanese sake deeply matures and the rich flavor of the rice is brought out but the natural, unsterilized “Nama-zake” has the distinguishing features of freshness and fruitiness.
Koderarene Junmai daiginjo
Miyamanishiki rice harvested in Ichinoseki City is used 100%. This carefully produced sake with its balance of a fresh aroma and pleasant acidity has a taste that produces a feeling of warmth that people can never get tired of.

■Brand name: Koderarene
■Price: 720ml ¥1.680 / 1.800ml ¥3.800
■Type: Junmaidaiginjo
■Brewery: Ichinoseki-shi, Iwate Prefecture, Iwanoi Brewery
■Rice type used: Miyamanishiki from Hanaizumi town
■Rice polishing ratio: 45%
■Sake Meter Value: +1.5
■Acidity: 1.6
■Amino Acidity: -
■Alcohol Content: 16-17%

This brewing brand “Shuho” is bottled before mixing the blend and is the driest of all of the sake brews stocked. It has a totally refreshing taste and the dry tang makes it easy to drink.

■Brand name: Iwaisodachi
■Price: ¥945
■Type: Honjozo
■Brewery: Ichinoseki-shi, Iwate prefecture, Ryoban Brewery
■Amount: 720ml
■Rice type used: Kakehashi
■Rice polishing ratio: 65%
■Sake Meter Value: +2.0
■Acidity: 1.5
■Amino Acidity: -
■Alcohol Content: 15-16%

Sugawadake Hisui Beer -Season limited edition-
The water from the source of the Sugawa river (Sugawadake-hisui Buna no Megumi) that flows along the national road to Mt. Kurikoma is used to make this beer. The special quality of the water is brought out in this excellent and refreshing beer. It is easy-to-drink and harmonizes the balance between the aroma of hops and its sharp taste.

■Brand name: Sugawadake-hisui Beer
■Price: 330ml×3 ¥1.650 / 330ml×6 ¥3.150 / 330ml×12 ¥6.150
500ml×3 ¥2.355 / 500ml×6 ¥4.560 / 500ml×12 ¥8.970
■Type: Beer
■Brewery: Senhoku-shi, Akita Prefecture, Toast Ltd.
■Material: Malt100%, Hop
■Alcohol Content: 5%