The Winter Seasonal Sake has been decided. First up is this one.
辨天娘 純米 生原酒
Bentenmusume Junmai Namagenshu
¥1100
Prefecture 太田酒造場Ootabrewing
| ● | Raw rice | ： | Made with Torihime rice from Tottori Prefecture. |
| ● | Rice polishing rate | ： | 75% |
| ● | Alcohol content | ： | 20% |
Founded in 1902.
The smallest brewery in Tottori Prefecture, which was temporarily closed due to the aging population and lack of staff, successfully reopened in 2002 under the guidance of master sake brewer Hiroshi Uehara.
Torihime is an original variety of sake rice from Tottori Prefecture, used only at Ota Sake Brewery in Japan, and has an excellent balance of plump flavor and sharpness.
The cup continues to grow as we eat and cuddle…
This famous sake is recommended to be enjoyed hot to warm up the heat during leisurely moments.
And here’s the second one.
羽根屋 純米吟醸 八反錦
Haneya Junmai-Ginjou Hattannisiki
¥1100
Toyama Prefecture 富美菊酒造（株） Fumikiku brewing
| ● | Raw rice | ： | Made with Hattan Nishiki rice from Hiroshima Prefecture. |
| ● | Rice polishing rate | ： | 60% |
| ● | Alcohol content | ： | 15% |
For more than 100 years, the brewery has continued to produce high-quality sake by combining tradition and innovation with a small number of local brewers.
Haneya’s desire is to “exist as a sake that lifts the spirits of those who drink it, like wings flying.”
A limited edition sake made with Hiroshima’s representative sake rice, Hattan Nishiki, and brewery techniques.
With its fine-grained, rich sweetness and pleasant aftertaste, this is a bottle where you can enjoy the spirit of a brewery that continues to evolve and take on challenges.