“Sake, which has been aged in the brewery for more than 3 years, excluding sugar-added liquor” is defined as vintage sake.
Tradition Meets Legend.
By using traditional production techniques and aging, we can create sake with flavor far beyond expectations.
Our Hanagaki sake brewed using old-fashioned techniques transcends time, leading us into the future by expanding the possibilities of sake.
*Beautiful and brilliant colors
*Sweet and unique aged incense (dense and deep fragrance)
*Softness when put in mouth
*Enjoy the reverberation after swallowing for a long time
How to enjoy vintage sake.
Basically, it is recommended to drink at the aging temperature (deep ripening: normal temperature, light ripening: low temperature, etc.). Also, don't rush and drink, don't add quickly, please enjoy it slowly and slowly. Aged old sake is a liquor that can be enjoyed with time and temperature.
Charm of vintage sake.
First, pour the aged old sake into a glass (a slightly larger mouth is good) and see the beauty of the shining color through the light. Next, shake the glass and bring it close to the nose, check the unique scent, and put it in your mouth. A gentle taste, aroma, and a sense of harmony and volume spread abundantly.
The appeal of aging old sake is the beauty of color. Depending on how you make and age the sake, it shines in a glass, from pale golden to scarlet to dark red ruby.
The fragrance has a sweet and unique aged scent (dignity, depth and noble scent), and you can enjoy the change after pouring into the glass.
The harmonious taste of sourness, sweetness, etc. is very deep, and it is the unique taste of aged sake that you can enjoy the soft spread when you put it in your mouth and the reverberation after swallowing for a long time. In addition, the sake goes well with Japanese cuisine as well as Chinese and Western dishes.
Delicious temperature, glass, and other ways to drink.
Long-term aging liquors are broadly classified into light, middle and deep ripening types, depending on how they are made and the aging temperature. The light-ripening type retains the characteristics of ginjo sake, so it is cooled (10-15 ° C). However, it is not allowed to cool too much. The middle and middle types are generally at room temperature, but they can be chilled according to their individuality and taste, or they can be brewed with a rich taste warmed (42 ℃).
The taste changes even if you change the sake bottle. The scent and taste of cups, cups, cupcakes, and wine glasses are different. First of all, we recommend a wine glass that allows you to check the color gloss and enjoy the rich and rich aroma.
In addition, there are various ways of tasting, such as warm koji, highball-style soda split, and cocktails using aged old sake. Please find your own way of enjoying and enjoy vintage sake.
Sake is an alcoholic beverage made from fermented rice.
Sake is a fermented alcoholic beverage made from rice. Sake is a fermented food product like soy sauce, miso, and katsuobushi (dried bonito), which are standard seasoning for Japanese foods. Premium sake uses special rice called sake rice, which is suited for brewing premium sake. The grains of this rice, shuzo kotekimai, are a bit larger than table rice and processing rice. Sake rice is also called sakamai.
Long-term storage and vintage sake "Koshu"
Sake can be matured for 6 months to one year. For example Junmai-shu, longer-term storage smooths out the sake's flavor. Some koshu is aged for two, three, or even over five years.
Aged and specialty sake "Kijoshu"
This sake is made with sake as a base ingredient in place of water. Dense and sweet, this sake has been prized since ancient times.
Kimoto starter culture "Kimoto"
This sake is made with a traditional shubo (moto or yeast starter) that cultivates lactic acid bacilli before yeast propagation.
Undiluted sake "Genshu"
Most sake on the market has had its alcohol content adjusted 15-16% through dilution with water, but since genshu is undiluted sake, it’s alcohol content is often quite high, at 18-20%.
Un-pasteurized sake "Namazake"
This sake is sent to market without any pasteurization in the production process. There are many types, such as junmai nama and ginjo nama.
Sparkling sake "Happo-seishu"
This is sake that contains a lot of carbon dioxide.
History of Our Brewery
In 1733, the first president Shichiemon founded hardware store CHANOKIYA, and it was the purveyor of the domain of Ono in those days. The sixth Teizo began sake brewing in 1901, and Nambu Sake brewery began brewing by the brand HANAGAKI. The seventh Shuzo visited the land of good sake around the country, he was a master of brewing technology. And, he put a high result by the Sake Exhibition. Afterwards, Afterwards, The eighth Tadao continues the sake making getting over the hardship during the war, and, in addition, has developed it. The ninth Takayasu who is the present president valued the sake making that emphasized the tradition and handmade and concentrated on the modernization. Nambu Sake Brewery came the 100th anniversary in 2001.
The city of HANAGAKI
The home country of HANAGAKI is Ono-city surrounded by mountains of the height of around one thousand several hundred meters, and is the castle town which prospered from the Warning States Period. Ono-city is a town which is full of the Japanese emotion called small Kyoto in Hokuriku from a street like the squares, old rows of houses, etc. “Seventh street” in front of Nambu sake brewery is famous in a morning market spreading out for more than 400 years. At this market, producers(the many are the grandmas of a farmhouse) put in order and sell agricultural products and processed goods to the ground. Such a form is rare nationwide.
Nourishing Underground Streams, Selected among Japan’s 100 Finest Water Sources.
The city of Ono is surrounded on all sides by 1,500-meter-tall mountains. Rainwater and melting snow slowly filter through the ground, becoming spring water that nourishes the region. This underground water from the mountains is truly a blessing from nature: incredibly mineral-rich water with a soft and mellow character, making it a vital ingredient for the Hanagaki sake we make at Nambu Sake Brewery.
The Unique Character of Ono through All Four Seasons Goes into Every Bottle.
The word terroir is often used in reference to wine-making. For our Hanagaki sake, we pay particularly close attention to the unique characteristics of our surroundings, in order to make the most of our natural environment in our sake brewing. Ono has truly superb
soil, and we work with local farmers who grow rice particularly suited to sake brewing.
Every bottle of Hanagaki is filled with the unique terroir of Ono.
Cocktail recipe used sake koshu
SAKE Tasting Report (General)
HANAGAKI Nanbu Shuzo