Product |
|
SAKE Name |
Uguisu Daruma Junmai |
| Ricetype |
Reiho |
| Seimaibuai |
60% |
| Alchohol Content |
15% |
| SAKE Meter Value |
+4 |
| Acidity |
1.5 |
Tasting Notes |
| This is a special kind of pure rice sake, matured for two years. Its mellow, full-bodied flavor goes well with the local cuisine including simmered or grilled dishes. It extracted the true essence of rice itself and you can’t resist drinking more. |
Product |
|
SAKE Name |
Uguisu Junmai |
| Ricetype |
Yume-ikkon |
| Seimaibuai |
60% |
| Alchohol Content |
15% |
| SAKE Meter Value |
+3 |
| Acidity |
1.5 |
Tasting Notes |
| This pure rice sake tastes refreshing and well-balanced in flavor, with delightful acidity. Just like the bush warbler motif of its label, this sake is quite impressive to your palate. This modern-age sake especially goes well with meals. |
Details of KURAMOT（蔵元詳細） |
|
| Main Brand（主力銘柄） |
Niwa-No-Uguisu |
| Kuramoto（会社名） |
Yamaguchi Brewery Co.,Ltd |
| Founded（創業） |
1832 |
| Address（所在地） |
534-1 kitanomachiimayama , Kurume-City , Fukuoka-Ken , JAPAN |
| Brewery Tours（蔵元見学） |
need reservation |
| Tel |
+81-942-78-2008 |
| Fax |
+81-942-78-5233 |
| E-mail |
11@niwanouguisu.com |
| URL |
http://www.niwanouguisu.com/ |
About the KURAMOTO（蔵元の背景について） |
 Yamaguchi Brewery:
The brewery maintains proper volumes for respective productions and keeps a close eye on every process including handling raw materials through completing the product. That’s our meticulous way of making quality sake. Legend has it that spring water used to be welling up in the yard of the brewery (we still have this yard).
 The 5th brewery owner saw bush warblers fly from an established Shinto shrine called Kitano-ten-man-goo and drink the water. He came to notice the water was pure and decided to brew sake matching the reputation of the shrine.
 Most of the rice used for our sake making is locally grown Yamada-nishiki, best for sake making. Recently the brewery began to contact farmers directly asking them to grow this type of rice for us because rice is a critical determiner of good sake. Every year when the rice is harvested, brewery staffers look at the rice fields to get to know how the rice of the year has come about and to achieve the best sake making accordingly. The water is underflow water of the river called the Chikugo-gawa.  This soft water, pure and smell-free, is essential for our sake making. We focus on pure rice sake. There are many types available, such as fresh ones right from the year’s production and mellow ones allowing more than two years for maturity.
 Our recent suggestion is to sip sake during the course of a meal just like wine and meal are enjoyed together. Sake is Japan’s important food culture. We’ll keep this in mind and continue to pursue the soulful sake making suitable for Japanese climate.
|
|
|
