JIZAKE of Nagano region in JAPAN

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WHAT IS JIZAKE?

Category: CONTENTS 1/26/2017

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.