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Hoshiichi Yamahaijikomi Junmai Daiginjo Genshu Omachi

It is a Genshu (undiluted sake) of Junmai Daiginjo that is polished to 50% of Omachi from Okayama and brewed through traditional Yamahai brewing.

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Hoshiichi Forest Yamahaijikomi Tokubetsu Jumai Genshu

​Miyama Nishiki

It is a Genshu (undiluted sake) of Tokubetsu Junmai that is polished to 59% of Miyama Nishiki from Nagano and brewed through traditional Yamahai brewing.

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Ichinoya Junmai Ginjo Shu

Ising rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a tasteful, fruity, dry Junmai ginjo sake. 

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Ichinoya Sankei Nishiki

Junmai Ginjo Genshu  Namazake

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a Junmai Ginjo sake with the freshness of unpasteurized sake and refreshing aroma spread in your mouth, a glamorous aroma and a rich taste. Since it is unpasteurized sake, please save it in the refrigerator.

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Ichinoya Tokubetsu Junmai Shu

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. warm sake is recommended with a gentle mouthfeel.

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Kinran Kurobe Aigamo Junjo

Junmai Ginjo Genshu

It is sake  that is prepared with rice grown by so-called "rice-duck farming".

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Kinran Kurobe

Ginjo Namachozou Shu 

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is tasteful, fruity, dry Ginjo Shu. Please keep it in the refrigerator.

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Kinran Kurobe Honjozo

It is sake that you can usually drink. Can be enjoyed chilled or hot. Rice polishing ratio is 65%.

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Hoshiichi Yamahaijikomi Junmai Daiginjo Genshu Aiyama

It is a Genshu (undiluted sake) of Junmai Daiginjo that is polished to 50% of Aiyama from Hyogo and brewed through traditional Yamahai brewing.

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Hoshiichi Forest Yamahaijikomi Tokubetsu Jumai Genshu

Hitogokochi

It is a Genshu (undiluted sake) of Tokubetsu Junmai that is polished to 59% of Hitogokochi from Nagano and brewed through traditional Yamahai brewing.

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Ichinoya Junmai Ginjo Shu  Namazake

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a tasteful, fruity, dry Junmai ginjo undiluted sake. Since it is unpasteurized sake, please save it in the refrigerator.

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Ichinoya Hitogokochi

Junmai Ginjo Genshu

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a dry Junmai ginjo sake with the freshness of unpasteurized sake and refreshing aroma spread in your mouth. 

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Ichinoya Ginjo Shu

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a  tasteful, fruity, dry Ginjo Shu.

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Kinran Kurobe  Hyojunsui Shikomi Junmai Ginjo Genshu

We used spring filled with minerals that overflows approximately 700 meters underground (approximately 1560 meters above ground) from the ground surface of Akazawadake in the Northern Alps. Nagano made sake-brewing rice "Miyama Nishiki" is used. It is a drink of a firm taste.  

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Kinran Kurobe Shinshu

The character of the label is the ancient character, which wrote "Child" which is the zodiac sign of Reiwa 2nd year.  Please enjoy the glamorous and fruity ginjo aroma, the freshness and body feeling unique to unpasteurized sake.  Since it is unpasteurized sake, please keep it in the refrigerator.

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Safety Prayer "Anzen Kigan"

Title letter is written by previous  chief priest of Suwa Taisha, Mr. Narumoto Hirashi (from Omachi City). You can use it widely, such as Celebration for a  delivery of a car to  its new owner, groundbreaking ceremony, completion ceremony, framework completion ceremony. 

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Hoshiichi Yamahaijikomi Junmai Daiginjo Genshu Sankei Nishiki

It is a Genshu (undiluted sake) of Junmai Daiginjo that is polished to 49% of Sankei Nishiki from Nagano and brewed through traditional Yamahai brewing.

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Hoshiichi Forest Yamahaijikomi Tokubetsu Jumai Genshu

Shirakaba Nishiki

It is a Genshu (undiluted sake) of Tokubetsu Junmai that is polished to 59% of Shirakaba Nishiki from Nagano and brewed through traditional Yamahai brewing.

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Ichinoya Sankei Nishiki

Junmai Ginjo Genshu

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a Junmai Ginjo sake with the freshness of unpasteurized sake and refreshing aroma spread in your mouth, a glamorous aroma and a rich taste. 

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IcIchinoya Hitogokochi

Junmai Ginjo Genshu  Namazake

Using rice grown on a fertile ground and the clear water at the foot of the Northern Alps, chief brewer has made pure-tasting sake with the spirit. This is a dry Junmai ginjo sake with the freshness of unpasteurized sake and refreshing aroma spread in your mouth. Since it is unpasteurized sake, please save it in the refrigerator.

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IKinran Kurobe Junmai Daiginjo Shu

It is a Genshu (undiluted sake) of Junmai Daiginjo that is polished to 49% of Miyama Nishiki and brewed through tsukihaze style koji (Koji-fungi grows in a spotted pattern over the rice grain) and low temperature fermentation.

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Kinran Kurobe  Hyojunsui Shikomi Junmai Ginjo Genshu Namazake

We used spring filled with minerals that overflows approximately 700 meters underground (approximately 1560 meters above ground) from the ground surface of Akazawadake in the Northern Alps. Nagano made sake-brewing rice "Miyama Nishiki" is used. It is a drink of a firm taste. Since it is unpasteurized sake, please save it in the refrigerator.

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Kinran Kurobe Karakuchi

It is a dry type sake that is a light body and easy to drink.