Japanese Sake's basic
ingredients are
water and rice.
Here we are proud to say that our brewery is located in
the
North Japan Alps , where there are rich
resources like water from the summit of snow mountain. Rice grow in the
mountain valley. Fresh air and cheerful and friendly people surround us!!
JIZAKE is made by only local water and rice.
Therefore, our Jizake is fantastic taste of Azumino JAPAN.
We brew sake with fantastic
local water and beautiful-perfect rice, unbelievably great and funny brewery
people!!!
We are proud of our
sake
"JIZAKE
DAISEKKEI"
Good rice
To make sake, we use two kinds of rice, Miyamanishiki and Shirakabanishiki,
which are called “Sake-Suitable Rice”. They are strictly selected, and of
course they are grown here in Azumino. Also, we’ve been fortunate to work
with a farming cooperative with trustworthy farmers who grow Hitogokochi
type of rice. We are brewing our sake, hoping to produce the best product
possible and giving our appreciation for having such valuable rice blessed
by nature.
Good water
Clear and cool water runs from
the peaks which are covered with snow all year around. We draw the water
vein from a well to make sake. This water might have originated from snow
that fell about 100 years ago. Feeling that big nature –romance, we are
working to express the clear and smooth taste of sake like this water.
The full rich taste
fresh
dry taste
A
fragrance that gives us an irresistible urge that makes us feel we want
another one.
A
taste of it fills our mouth splendidly. Smoothness that is easy to go down
to our throat. These are what we think the finest sake should be. We would like
you to refresh yourself with our sake. We wish to give you hope and power
for the days to come through our sake.
The reason, why warmed sake
from Daisekkei tastes so good?
Lately, sake manufacturers have
considered power conservation and
shortening processes, but we
have always been working on fermenting the yeast starter in the traditional
way, using Dakidaru, or a warm container. Recently, people use Anka, or a
Japanese foot warmer to warm the yeast starter. It broils the container of
the yeast starter from the outside, as it is better not to heat directly.
Compared to Anka, Dakidaru can make sake yeast stronger and healthier, as it
is able to warm evenly with mild sugar-changeable temperature. That’s the
secret why Daisekkei’s sake is smooth and dry. Also, a good point is that
the sake made by a strong yeast starter lasts longer and can keep up the
good taste when it’s warmed. It’s also a key point that we culture sake
yeast by ourselves and keep it in the best possible environment.
What's
Jizake?? 
WHAT IS JIZAKE"?
