“Hanzo” In-store tasting event @ Ikebukuro

You can taste Hanzo, Ota Sake Brewery from Mie prefecture.

Line up

  • Junmai daiginjo Hanzo nakagumi nama genshu
  • Junmai daiginjo Hanzo Kaminoho nama gensyu
  • Tokubetsu junmai nama genshu Hanzo Kaminoho

-Nakagumi, the mid-cut, is the second pressing of a batch of sake.

-Nama is unpasteurized, Genshu is undiluted cask strength.

Ota Sake Brewery

The products of Ota Sake Brewery Co., Ltd. are largely hand-made according to traditional production techniques. The brew master, or “Toji”, is the most important person in the brewing process. He controls the quality of the sake by deciding at what temperature the fermentation process takes place. He also supervises all the other workers. The most important period in the sake making process is from November to April, since the low winter temperatures benefit the sake quality.

During this time, the brew master is always present in the brewery, continuously checking the temperature of the raw sake, even during the night. Many experienced brew masters are originally from the Tohoku area of Northern Honshu.

The brew master at Ota Sake Brewery Co., Ltd., Mr. Hisamitsu Fujii, 71, comes from Iwate Prefecture, also located in Tohoku, and is a member of the “Nambu Toji” Brew Master Guild. His skills, combined with 50 years of sake making know-how at Ota Sake Brewery Co., Ltd., where management and staff is working together as a team with the determination to only produce the highest quality.

Hanzo Junmai Daiginjo 【Kami No Ho】

Exclusively made with the “Kami No Ho” variety of sake rice, especially developed over 12 years for the Mie area, which was described as “God’s country” in Japanese legends. It features a fresh, particularly smooth flavor, the way sake should taste.

Rice: Kami No Ho
Seimaibuai (The degree of polishing rice): 50%
The degree of Sake: +2
Alcohol: 15%
How to serve: Under 15℃ is good, but best is chilled at 7-10℃
Suitable for both Japanese and Western style meal

Hanzo Junmai Daiginjo was selected for G7 Ise-Shima Summit ,May 26 Working Dinner. Because of that Hanzo Junmai Daiginjo 【Kami No Ho】is short supply now, it will re-sell May or June, 2018.

DATE AND TIME

2018/4/5 (Thu) -11(Wed) 10:00~20:00

LOCATION

Ikebukuro Tobu Department Store B1F

1 Chome-1-25 Nishiikebukuro, Toshima, Tokyo 171-0021

Google map

Access

Directly connected to “Ikebukuro station”

Web site

For more information visit, 大田酒造

The 2nd Sake Festival @ Yokohama Takashimaya

You can meet 900 kinds of sake! 50 breweries come to Yokohama Takashimaya across Japan.

『GEM by moto』is open pop up bar from Ebisu. They will offer you selected 40 kinds of glass of sake on the 25M long counter table.

You can buy some snack for sake by 500 yen. If you want to taste it, you can bring to the pop up bar.

DATE AND TIME

2018/4/11 (Wed) -16(Mon)
10:00 – 20:00 (Last day, 16th close 18:00)

You cannot go? Check out ichibansake Event Calendar

LOCATION

Takashimaya Yokohama Store 8th Floor

1-6-31 Minami-Saiwai Nishi-ku, Yokohama, Kanagawa 220-8601

Google map

Access

A one min walk from Yokohama Station West exit

Ticket

Purchase ticket at the venue for pop up bar

Web site

For more information visit, 第2回 こだわり千花繚乱日本酒まつり | 横浜タカシマヤ

Akanesasu is on board ANA first class

ANA’s first class menu centers on thoughtfully-prepared and delicious Japanese cuisine, designed by a curated panel of highly regarded chefs like Masayoshi Nishikawa, the owner of the Michelin-starred Gion Nishikawa in Kyoto. Though other cuisine types are also available, the Japanese dishes (like grilled eel over steamed rice, miso ramen, and bamboo shoot steak) are clear highlights. To go along with your food, enjoy Sake, Akanesaku.

A terroir-oriented brewery producing local sake with local people in a mountain basin of Nagano. This Junmai daiginjo has a smooth palate with clear aromas of ripe apple and a refined umami of rice.

Period: March to August 2018 (Planned)
Applicable routes: First Class on all routes

The brewery, Tsuchiya Shuzo is participant in 2018 Nagano Sake Messe in Tokyo, we might taste Akanesasu.