株式会社 市野屋
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 Yamahaijikomi Junmai Daiginjo Genshu Gohyakumangoku
It is a Genshu (undiluted sake) of Junmai Daiginjo that is polished to 49% of Gohyakumangoku from Fukui and brewed through traditional Yamahai brewing.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Kinran Kurobe Super dry
A faint flower-like scent is mixed with the scent that makes you feel the transparency of water.
A little scent of herbs and young grass.
It is prepared with water from the Northern Alps, and the goodness of the water is utilized in the refreshing taste.
Although it is authentically dry, it has a slight sweetness and bitterness / astringency that tightens the aftertaste, making it a finished sake that you will not get tired of drinking.
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.
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.
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.
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.
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.
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.
