# Gifu, Japan

Since it is called "nama-zake," it is a sake that has not been heated at all. It is a medium-bodied sake with only a hint of sharpness. It does not have much character. List of raw materials and rice on the label

Once every four months, a limited edition Tomonokai sake arrives from Gifu Prefecture's Shirakei Shuzo. The koji rice is 60% "Yumesansui," which is rare, and the multiplying rice is "Hidahoma.

As the title suggests, it is doburoku. As a basic rule, there is a difference between doburoku and nigori-shu: doburoku is made by straining the mash, while nigori-shu is made by straining the mash. This,

Hakkai Brewery's newest release! What a surprise, this new sake is made from 100% sake rice called Comet from Niseko Town in Hokkaido. According to the brewer, the taste is clean and light.

This time, it is a so-called "autumn harvest", which was brewed in the cold this year and stored below freezing temperatures. The brewer's wish is to fire-quench it once. It has a slight coloring and is a top-quality sake.

This time we would like to introduce a warmable ginjo-shu from the Niki Sake Brewery. It has the characteristics of Gifu's sake, not too heavy, not too light, and you will never get tired of drinking it!

This time it is a five-year old sake. There is not much hineyoshi, but you can feel the hineyoshi when you drink it. It is easy to drink when chilled, but at room temperature, the old sake character comes out in the front.

This is an experimental sake (lol) distributed to the members of the Shirakkei Sake Shop's Friend's Club. This time, it is a mix of Arabashiri and Yameame (blame) and is called "Arazeme. As the description says,