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“Kakurei” & “Ryozeki” In-store tasting event @ Ikebukuro

You can taste Kakurei, AOKISHUZO The Sake Brewery Co., LTD. from Niigata prefecture, and Ryozeki, RYOZEKI CO.,LTD. from Akita prefecture.

Kakurei (AOKISHUZO The Sake Brewery Co., LTD. )

AOKI SHUZO, is located in Uonuma city, Niigata prefecture, known as one of the snowiest regions in Japan. Established since 1717, we have been brewing Sake continuously for over 300 years. Our signature brand KAKUREI, and other Sakes are produced by various benefits of the snow country, and skilled Echigo-Toji, the master brewers. While Niigata prefecture is famous for Tanrei-Karakuchi, the light, elegant and dry Sake style, we are aiming to create Tanrei-Umakuchi, remaining the pure umami of Sake-rice, handing down our original recipe to the next 100 years.

AOKI SHUZO’s KAKUREI is well accompanied with Uonuma cuisine, strongly flavored with salt and soy sauce for the local’s who works in earnest with sweat, and to preserve fish and vegetables during the long winter. KAKUREI, has sharp and delicate Niigata Sake characteristics, but at the same time we are aiming to bring out the best of the aftertaste of umami of the rice itself, which gives fresh and new taste every time you enjoy.

青木酒造　鶴齢　純米大吟醸 Aoki shuzo Kakurei Junmai-Daiginjo 720ml

KAKUREI Junmai-Daiginjo
Junmai-Dainginjo with 100% Niigata’s Koshi-Tanrei (rice). Flowery fruit-like aroma, with smoothness and gentle umami.

鶴齢 純米吟醸 KAKUREI Junmai-Ginjo 1800ml

Bringing out the best of rice itself, still light, soft, and fresh Junmai. Hints of aroma harmonizing with the gentle round umami.

AOKISHUZO The Sake Brewery Co., LTD. Home page

 

Ryozeki (RYOZEKI CO.,LTD.)

Established 1874 in Yuzawa. It is a city at the southeastern corner of Akita Prefecture, along the border with Yamagata and Miyagi. Yuzawa is one of the heaviest snowy areas in Akita. They created unique brew method by taking advantage of the cold climate.

They are produced by fermenting at low temperature spending a long time utilizeing the cold climate.This fermentation process suppress maximum tempareture of mash. Under these conditions, the action of the yeast and the process of dissolving the rice are retarded, reducing the acidity and resulting in sake with a highly fruity aroma and clean taste.

The unique low-temperature long-term brewing method brews out delicious aroma and smoother texture. Awarded gold in the Daiginjo section of the 2018 ‘Sake That Tastes Good in a Wine Glass’ awards.

RYOZEKI CO.,LTD. Home page

DATE AND TIME

2018/7/19 (Thu) – 7/25(Wed) 10:00～20:00

You cannot go? Check out ichibansake Event Calendar

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, 東武百貨店 池袋店 日本酒催事スケジュール

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“Mimurosugi” & “Echigo Sekkoubai” In-store tasting event @ Ikebukuro


You can taste Mimurosugi, Imanishi Shuzo, from Nara prefecture and Echigo Sekkoubai, HASEGAWA SHUZO, co.,ltd from Niigata prefecture.

Mimurosugi (Imanishi Shuzo)

Although the Miwa area in Nara is said to be the origin of sake brewing in Japan, Imanishi Sake Brewery is the last remaining brewery in the area. After over 350 years, it is still run by the same family. The brewery uses spring water from Mt. Miwa and local rice to make their sake. The current building was constructed 120 years ago and retains its traditional atmosphere.

They insists on small, handmade batches, ensuring that their product remains “old yet new.” It is their pleasure to share their sake with you.

三諸杉 菩提元 純米 Mimurosugi Bodai-moto Junmai 720ml

Bodai-moto is an ancient and complex fermentation starter method.  Currently nine sake breweries produce sake using Bodai-moto including Imanishi Shuzo. Bodai-moto sake generally have acidity and a relatively sweet flavor which brings a deep, rich taste with umami. It can age longer and warmed sake is recommended, but the higher acidity makes it unsuitable for drinking hot. For food paring, oily food like Chinese food or oily tuna (ōtoro) sashimi go well with these kinds of sake.

Imanishi Shuzo Home page

 

Echigo Sekkoubai (HASEGAWA SHUZO, co.,ltd)

HASEGAWA SUZO was founded in the late Edo period. For 170 years, they have continued producing sake in the same location. It is located at Nagaoka-city in the middle part of Niigata prefecture that used to be called “Echigo”. Niigata is blessed with great nature; a long and diverse coastline, fresh green mountains, beautiful rivers, and expansive fertile plains. Production of fine sake requires a good climate and fresh water, which they have in spades here.

HASEGAWA SUZO has been producing Sake in a storehouse which is more than 100years old, and using no air conditioning, the given conditions for brewing are just as same as the old ages. Also, they use the traditional equipments that have been passed down, and brew their sake by experience and skill of their brewer.

越後雪紅梅 吟醸 初聲 吟醸　Echigo Sekkobai Hatsugoe Ginjo720ｍｌ

“Hatsugoe” refers to the call of the nightingale in first spring. Made with 100% Koshi Tanrei, a rice produced on contracted farms. The rice is polished into 55% and the method of Kanzukuri (Kanjikomi) that uses Niigata’s naturally low winter temperature without incorporating modern ventilation systems makes taste crispy and dry mouthfeel.

HASEGAWA SHUZO, co.,ltd Home page

DATE AND TIME

2018/7/11 (Wed) – 7/17(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

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“Taiheizan” & “Wakatsuru” In-store tasting event @ Ikebukuro

You can taste Taiheizan, KODAMA BREWING Co.,Ltd from Akita prefecture, and Wakatsuru, Wakatsuru Shuzo from Toyama prefecture.

Taiheizan (KODAMA BREWING Co.,Ltd)

Founded in 1879 in Japan’s northern Akita prefecture, the family owned Kodama Brewing Company first produced soy sauce and miso soy bean paste, basic condiments in Japanese cooking, before it began brewing sake in 1913. The centuries old, labor intensive Kimoto method is still used to brew Taiheizan’s pure rice super premium and premium sake. Our sake is being distributed to an increasingly wide international market that includes the USA, Canada, Hong Kong, Singapore as well as Japan.

Taiheizan Chogetsu is awarded Platinum Medal in Junmai Daiginjo & Junmai Ginjo category in Kura Master 2018.
Taiheizan Junmai Daiginjo Tenko 20 is awarded Super Premium GOLD in SAKE COMPETITION 2018. This is Seimaibuai 20%. (80% of the sake rice has been polished or milled  away.) The lower the number, the more the rice has been polished, the cleaner and more elegant the flavor. High polishing is difficult to achieve, and it is time consuming, because of that more expensive.

You can buy in amazon Seimaibuai 40% Taiheizan Junmai Daiginjo Tenko.

小玉醸造 太平山 純米大吟醸 天巧 Taiheizan Junmai Daiginjo Tenko 720ml [秋田県]

KODAMA BREWING Co.,Ltd Home page

Wakatsuru (Wakatsuru Shuzo)

Toyama Prefecture is known for the delicious kan-buri amberjack and firefly squid of Toyama Bay, as well as for the Northern Alps, towering some 3,000 meters high. Located to the west, one finds the Tonami Plains and Sankyo-no-Sato village, naturally beautiful and the source of top-quality rice and the pure, clean water of the Shogawa River’s underground streams. It is here that you’ll find the Wakatsuru Sake Brewery, where the perfect ingredients for excellent sake are all to be found.

Since its founding in 1862, Wakatsuru Sake Brewery has been focused on simply making better sake, and continues to do so.

Wakatsuru Shuzo Home page

DATE AND TIME

2018/7/5 (Thu) – 7/11(Wed) 10:00～20:00

You cannot go? Check out ichibansake Event Calendar

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, 東武百貨店 池袋店 日本酒催事スケジュール