This sake is brewed in the middle of winter using the Kimoto method.
Dating back a hundred years, this method lets us make the best use of our ingredients and our environment.
The Kimoto method begins with propagating the lactic acid bacteria needed to brew sake.
Lactic acid generates the components that give rice its flavor,
so the resulting sake lets you savor the rice in its original glory.
Fermentation is conducted in close consultation with nature to leverage the quality and the environment of that year’s rice.
This lets you enjoy sake that brings out the optimum flavor of its ingredients depending on the year in which it was brewed.
All ingredients are sourced from our own Ishikawa Prefecture.
The rice-polishing ratio is 70%.
Enjoy it warmed or at room temperature.
We suggest serving it in a hira-hai (shallow sake cup).

The Kimoto method embodies Japanese wisdom, but the method through which the principle of fermentation was elucidated and discovered is the Yamahai method.
This method requires control of the microorganisms found in nature,
so we perceive it to be the most technically challenging method.
Harugokoro Honjozo is brewed using the Yamahai method to bring out the flavor of the locally-grown rice,
and we strive to make it a sake that our neighbors will feel good about.
All ingredients are locally sourced from Ishikawa Prefecture. The rice-polishing ratio is 65%,
and alcohol is added. It tastes wonderful from a cup, and warming it brings out even more of its texture and umami.

This is the culmination of the sakes bearing the name of our brewer, Hirohisa.
Every year, he tests the limits of nihonshu – spirits distilled from rice, or sake – based on his brewing techniques.
To us, the limits of rice reflect the degree to which we can express the flavor of the rice. In other words,
this expresses the limits of how we can retain the essence of sake even if the rice has been highly polished.
When rice is milled, it shrinks to the size of sesame seeds. It is fermented for a long time at low temperature
so as not to dissolve too much. Low-temperature fermentation and preparation (shikomi)
after the rice has cooled require naturally cold temperatures. That is why we only do preparation once during midwinter.

HIROHISA: Our brew master’s sake.
Sake brewing encompasses a variety of methods
that are the product of technological advancements.
Hirohisa sake is like contemporary art that is intricate, bold, and unique.
Made with our dedication to choosing the finest yeast and ingredients.

This sake is brewed at the same time as Junmai Dai-Ginjo.
Rice takes on a delicate flavor when it is polished. Any flaws in the technique will become apparent, so Dai-Ginjo KAGAMI could be
considered the sake that expresses the original technique of our brewer Hirohisa for producing consistent quality every year.
We recommend it as a mealtime sake for its fragrant aroma, its flavor and delicacy, and its approachability.
The rice-polishing ratio is 40%. Enjoy it chilled. Keep refrigerated.
Enjoy it from a wine glass to savor its aroma.

This sake was brewed using fermented yeast from the double cherry blossoms that bloom in Kenrokuen Garden in Kanazawa.
Due to the time and effort required to cultivate natural yeast, it is not prepared in large amounts. That is why this is a limited edition.
The gentle aroma conjures cherry blossoms and its sweetness will remind you of a pleasant spring afternoon.
The rice-polishing ratio is 60%. Warm slightly before drinking to best enjoy its full aroma.

This sake was brewed using fermented yeast from the double cherry blossoms that bloom in Kenrokuen Garden in Kanazawa.
Due to the time and effort required to cultivate natural yeast, it is not prepared in large amounts. That is why this is a limited edition.
The rich aroma conjures cherry blossoms and its dry, crisp flavor will remind you of a spring evening.
The rice-polishing ratio is 60%. Enjoy it chilled.

This sake is made using fermented yeast from geraniums that bloom among the alpine plants of Mt. Hakusan,
one of Japan’s sacred mountains. As it uses natural yeast like Kenroku Sakura, it is a limited edition.
This sake will be released in July during the start of climbing season at the mountain, so it will be shipped for a limited time.
Enjoy it chilled in a glass.