Posted on

“Chiyomusubi” & “Kunpeki” In-store tasting event @ Ikebukuro

You can taste Chiyomusubi, Chiyomusubi sake brewery from Tottori prefecture, and Kunpeki, Kunpeki sake brewery from Aichi prefecture.

Chiyomusubi Sake Brewery

“CHIYOMUSUBI” means eternal ties with people. It also represents love between husband and wife, among parents and their children, brothers and sisters, and friendship among friends and neighbors. It is also a word for celebration. “Creation of happiness” is our management philosophy, which for customers and other people involved with Chiyomusubi. We consider deliciousness in the first place when we make sake. Rich taste, gentle aroma and smoothness are our bases of deliciousness.
Surrounded by great environment of our regional area in Tottori prefecture, by making fermented drinks like sake and shochu with safe and genuine ingredients, we want to contribute to happiness of people all over the world.

If you come up to Sakaiminato, Tottori, you can do Brewery tour. You can see inside of the factory and craftsmen making sake when brewery season. Advanced reservation by an e-mail or a fax is preferable.
E-mail : oroshibu@sea.chukai.ne.jp
Fax : +81-859-42-3515

Kunpeki Sake Brewery

Founded in Aichi Japan, Kunpeki Sake Brewery has a history of more than 100 years in sake brewing.

Our sake is conscientiously prepared and brewed in small batch. Every step of sake making is accomplished by united efforts of the whole family.

The yeasts are carefully screened and selected, only the ones that are approved by our master brewer are used for brewing in our brewery.

The water of brewing is pumped up from 100-meter deep underground where the clear and cold natural water flows from Kisogawa River.

Deep flavor and gentle aroma are the features of our sake products.

Come visit us and enjoy a tour of the historic sake brewery and sake tasting !
We look forward to seeing you.

E-mail : info@kunpeki.co.jp
Fax : +81-587-56-2138

 

DATE AND TIME

2018/4/12 (Thu) -18(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

Posted on

“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