A talk about delicious sake 3
This time, it is one brewing company
and we have released many
and we have released many
famous brand liquor I will introduce the company.
The company is Asahi Brewery located
in Nagaoka City, Niigata Prefecture.
in Nagaoka City, Niigata Prefecture.
And it is a well-known company with the
Asahiyama brand since ancient times.
Asahiyama brand since ancient times.
Recently, with the Kubota brand,
further increase purchasers,
further increase purchasers,
I began to know the name not only in Niigata,
but also in Japan.
but also in Japan.
Let me introduce the policy of the company.
1) Sake making is from rice production
"The quality of sake can not exceed
the quality of raw materials"
the quality of raw materials"
This is the word of Toji.
Rice greatly influences the scent and taste of sake.
Improve the quality of this sake rice
and cultivate and research new sake rice
and cultivate and research new sake rice
To promote the establishment of agricultural
production corporation "Asahi Farmer Co., Ltd."
production corporation "Asahi Farmer Co., Ltd."
While working in cooperation with local farmers,
for sake brewing
for sake brewing
We are making rice with the best quality.
２：Water, another raw material.
In the charge water, we use soft water
with less taste of the underground water
line flowing in Asahi Brewery.
with less taste of the underground water
line flowing in Asahi Brewery.
I use soft water with less taste.
Soft water promotes gentle fermentation
during brewing,
during brewing,
It is finished in tasteful sake.
３：The technique of sake brewing is not
something that can be said only
by numerical values or procedures.
something that can be said only
by numerical values or procedures.
As for sake making, not only raw
materials such as rice and water,
materials such as rice and water,
Every day changing factors such as
temperature and humidity of the day
We will proceed while considering.
temperature and humidity of the day
We will proceed while considering.
There are techniques of craftsmen who
can not tell manually.
can not tell manually.
Each step created by the predecessors.
In all its processes, grow sake to watch
daily growth.
daily growth.
I would like to continue to take serious
attitude towards liquor from
attitude towards liquor from
now on.
Timeless inheritance, skill and mind
Asahi Sake Breweries has continued to
produce sake in the surroundings surrounded
by paddies and satoyama in the nature of Kosiji.
produce sake in the surroundings surrounded
by paddies and satoyama in the nature of Kosiji.
In the privileged environment, we introduce
spring green tea ceremony, summer firefly,
autumn Maple garden, winter sake brewery tour
and seasonal villages of Kosiji
through the four seasons.
spring green tea ceremony, summer firefly,
autumn Maple garden, winter sake brewery tour
and seasonal villages of Kosiji
through the four seasons.
In addition to tea ceremonies, Shouraikaku
also holds vaude and exhibitions, and periodically
holds concerts at the entrance hall.
also holds vaude and exhibitions, and periodically
holds concerts at the entrance hall.
We aim to create a village where
you can enjoy abundant
you can enjoy abundant
nature and various cultures.
The technique of sake brewing is not something
that can be said only
that can be said only
by numerical values or procedures.
Sake making is changing not only raw materials
such as rice and water, but also
day-to-day changes such as temperature
such as rice and water, but also
day-to-day changes such as temperature
and humidity of the day It will be made
with all factors in mind.
with all factors in mind.
There are techniques of craftsmen
who can not tell manually.
who can not tell manually.
Each step created by the predecessors.
In all its processes, grow sake to watch daily growth.
I would like to continue to take serious
attitude towards sake from now on.
attitude towards sake from now on.
For that reason, we are cooperating with local
cultural activities to create a sake brewery.
cultural activities to create a sake brewery.
Furthermore, in order to continue to
maintain good drinks in the future,
we are building a foundation for preservation
of the natural environment in order to cooperate
with local environmental conservation and
restoration, and cooperate for regional culture
maintain good drinks in the future,
we are building a foundation for preservation
of the natural environment in order to cooperate
with local environmental conservation and
restoration, and cooperate for regional culture
and environmental conservation.
Entrance Hall・SanDo Concert.
An entrance hall with a width of 9 m
and a depth of 90 m between the office
building and the bottling factory.
and a depth of 90 m between the office
building and the bottling factory.
At the entrance, stone sculpture
by Mr. Masatoshi Izumi who designed
"water which is a sake brewery"
by Mr. Masatoshi Izumi who designed
"water which is a sake brewery"
In the back of the hall is Mr. Nagatoshi Shibata
who imaged "Chaoyang as the Four Seasons"
There is a stained glass.
who imaged "Chaoyang as the Four Seasons"
There is a stained glass.
In the bright space which adopted the top light,
floor heating is applied to the floor using
the thermal energy of wash bottle drainage.
floor heating is applied to the floor using
the thermal energy of wash bottle drainage.
We hold concerts and various events
as a space to share with local
as a space to share with local
residents and new customers.
Country registered tangible cultural property
Shoraikaku A house built by Yonosuke Hirasawa,
founder of the company in the early
Showa period "Shoraikaku".
Shoraikaku A house built by Yonosuke Hirasawa,
founder of the company in the early
Showa period "Shoraikaku".
In 2003, it became a tangible cultural asset
registered as a country, and it is utilized as
a base for the cultural activities of the area.
registered as a country, and it is utilized as
a base for the cultural activities of the area.
To coexist with the natural environment.
Hotaru no Sato: We regard fireflies as
"indicators of clean air and water environment"
and are working with the community to create
"indicators of clean air and water environment"
and are working with the community to create
an environment where fireflies are easy to live.
Making Maple Village.
There is a maple’s sight "Momiji Garden"
near Asahi Brewery.
near Asahi Brewery.
In commemoration of the 70th anniversary of
our foundation, we restored the mountain village
in the park and cooperated
our foundation, we restored the mountain village
in the park and cooperated
in the maintenance of the garden.
Public interest foundation
: Koshiji water and green meeting
In 2001 He founded the (Public interest foundation)
Koshiji Water and Green Association,
and is subsidizing the conservation activities
of the satoyama and the waterside.
and is subsidizing the conservation activities
of the satoyama and the waterside.
I will introduce sake made by Asahi Breweries.
First, it is the Asahiyama brand.
First, it is the Asahiyama brand.
Daiginjyo、asahiyama manjyuhai
"Daiginjo" will be of the highest class.
The fragrance is gorgeous, tasty.
Daisuke sake boasts of Niigata local sake "Asahiyama".
I imagined "a special day's cup of sake" and finished it
with an elegant scent and soft taste.
The fragrance is gorgeous, tasty.
Daisuke sake boasts of Niigata local sake "Asahiyama".
I imagined "a special day's cup of sake" and finished it
with an elegant scent and soft taste.
Asahiyama jynmaikinjyo
It is a transparent gentle fragrance,
it is a pure rice ginjo sake
that feels a refreshing umami when
it is included in the mouth.
It is a transparent gentle fragrance,
it is a pure rice ginjo sake
that feels a refreshing umami when
it is included in the mouth.
Special honjyozo asahiyama jynmai
It is a pure rice liquor that balances drinking response
and good refreshingness.
It is a pure rice liquor that balances drinking response
and good refreshingness.
Special honjyozo、asahiyma senjyuhai
It is a special book brewed liquor with
a dry taste that is tightly closed.
Alcohol that combines
refreshing mouthfeel and gentle swelling
It is a special book brewed liquor with
a dry taste that is tightly closed.
Alcohol that combines
refreshing mouthfeel and gentle swelling
Asahiyama Honjyozo
(Outside limited edition Niigata prefecture）
I feel comfortable enough to drink.
It is a book brewed liquor with a gentle taste
with a chewy mouthfeel that does not
have tiredness suitable for everyday sake.
Jyunmai daiginnjyo kubota manjyu
Both fragrance and taste are the highest peaks
of the "Kubota Series" that toji finished exquisitely.
Harmonious flavor with soft mouth feel.
Next we will introduce the Kubota brand.
Both fragrance and taste are the highest peaks
of the "Kubota Series" that toji finished exquisitely.
Harmonious flavor with soft mouth feel.
Next we will introduce the Kubota brand.
Daiginjyo(namasake)：Limited shipment from
April to September
It is raw sake of Daiginjo finished in a delicate
and delicate mouthfeel without any heat sterilization.
The gorgeous scent and soft taste are impressive.
It is raw sake of Daiginjo finished in a delicate
and delicate mouthfeel without any heat sterilization.
The gorgeous scent and soft taste are impressive.
jyunmai daiginjyo(yamahaijikomi)
Kubota hekijyu
Although there is deepness in taste by using
Yamanaka sake mother（kouji),
throat is a light pure rice giant sake.
Kubota hekijyu
Although there is deepness in taste by using
Yamanaka sake mother（kouji),
throat is a light pure rice giant sake.
Jyunmai ginjyo、Kubota koujyu
The fragrance gently spreads, the mouthfeel has
a slight sweet taste, and the richness feeling
at the beginning while shifting to acidity
in the mouth makes me think of the taste of rice.
The fragrance gently spreads, the mouthfeel has
a slight sweet taste, and the richness feeling
at the beginning while shifting to acidity
in the mouth makes me think of the taste of rice.
ginjyo(genshu・namasake)January limited shipment
Kubota namagenshu
The youthfulness and refreshing feeling unique
to freshly made sake, and the solid taste
unique to sake are features.
It will be limited edition winter only.
Kubota namagenshu
The youthfulness and refreshing feeling unique
to freshly made sake, and the solid taste
unique to sake are features.
It will be limited edition winter only.
Ginjyo Kubota senjyu
Aiming for "meals and enjoying sake sake",
the fragrance calmly finished in
a taste that does not get tired of drinking.
The mouth feel is soft.
Aiming for "meals and enjoying sake sake",
the fragrance calmly finished in
a taste that does not get tired of drinking.
The mouth feel is soft.
Special honjyozo Kubota hyakujyu
Flavor assertion is ahead, dry, drinking
and not getting tired of calm alcohol
It is the basic form of the finished "Kubota series".
You can enjoy cool and refreshing,
warm and mellow taste.
and not getting tired of calm alcohol
It is the basic form of the finished "Kubota series".
You can enjoy cool and refreshing,
warm and mellow taste.
About the difference of sake.
"Daiginjo" will be of the highest class.
The fragrance is gorgeous, tasty.
"Daiginjo" will be of the highest class.
The fragrance is gorgeous, tasty.
1)jyunmai daiginjyo:The degree of
polished rice is 50% or less,
furthermore "things that were made
carefully at low temperature".
and those that do not contain alcohol for brewing.
2)daiginjyo:The degree of polished rice is 50% or less,
furthermore "things that were made
carefully at low temperature".
with alcohol for brewing.
polished rice is 50% or less,
furthermore "things that were made
carefully at low temperature".
and those that do not contain alcohol for brewing.
2)daiginjyo:The degree of polished rice is 50% or less,
furthermore "things that were made
carefully at low temperature".
with alcohol for brewing.
3)jyunmai ginjyo:The degree of polished rice is
60-50% ,
furthermore "things that were made carefully
at low temperature".
and those that do not contain alcohol for brewing.
4)ginjyo:The degree of polished rice is 60%-50,
furthermore "things that were made carefully
at low temperature". with alcohol for brewing.
5)Special jynmai:The degree of polished rice is
60% or less,
and those that do not contain alcohol for brewing.
6)Special honjyozou:The degree of polished rice
is 60% or less,
with alcohol for brewing.
7)jyunmai:The degree of the polished rice is 60 to 70%
(30 to 40% shaved), and those
that do not contain alcohol for brewing.
8)honjyozou：The degree of the polished rice
is 60 to 70% (30 to 40% shaved),
with alcohol for brewing.
9)Rice milling ratio 70% ~ = Normal liquor
Ordinary sake is what is called popular liquor.
The price is also the cheapest category.
60-50% ,
furthermore "things that were made carefully
at low temperature".
and those that do not contain alcohol for brewing.
4)ginjyo:The degree of polished rice is 60%-50,
furthermore "things that were made carefully
at low temperature". with alcohol for brewing.
5)Special jynmai:The degree of polished rice is
60% or less,
and those that do not contain alcohol for brewing.
6)Special honjyozou:The degree of polished rice
is 60% or less,
with alcohol for brewing.
7)jyunmai:The degree of the polished rice is 60 to 70%
(30 to 40% shaved), and those
that do not contain alcohol for brewing.
8)honjyozou：The degree of the polished rice
is 60 to 70% (30 to 40% shaved),
with alcohol for brewing.
9)Rice milling ratio 70% ~ = Normal liquor
Ordinary sake is what is called popular liquor.
The price is also the cheapest category.
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