Niigata Meijo is located in the center of Niigata Prefecture. This is a sake brewery located in Ojiya City.
Our products are carefully made by carefully selecting raw materials and polishing the rice. The texture is fine and mellow, and when you take a sip, you can feel its deliciousness.
At the Kanto-Shinetsu Regional Taxation Bureau Liquor Appraisal in the fall of 1999, our Daiginjo sake won the top prize out of 273 exhibitors. It was also number one in Niigata Prefecture in the fall of 1998, making it the number one place in Niigata Prefecture for the second consecutive year.
The National New Sake Appraisal was first held in 1902 under the auspices of the National Tax Agency Brewing Research Institute, an organization directly under the national control. In 1995, it became the Brewing Research Institute and moved to Hiroshima, and in 2001 it became the Independent Administrative Institute of Alcoholic Beverages. The 93rd time was held in 2005, and the examination criteria have been carried over.
The Gold Award, which is awarded to outstanding sake at the competition, is considered the highest honor in the sake industry and is also known for being difficult to win, but Niigata Meijo's success in winning the Gold Award ranks among the highest among sake breweries in the prefecture. It is located.
Stick to rice...
Along with water, rice is an important ingredient that affects the quality of sake. Echigo is a famous rice region throughout the country, and also produces rice that is perfect for sake. Unlike rice for eating, rice suitable for sake brewing is rice that is not sticky, highly absorbent, has large grains, and has a shinpaku (white moisture in the center of the rice grain). Echigo is proud of its ``Gohyakumangoku'' rice, which is suitable for sake brewing. This is a specially made sake rice that is grown under contract with a farmer. At Niigata Meijo, we use the latest rice milling plant to carefully polish and use this rice.
Be particular about water...
The most important condition for making delicious sake is to use good water. The water used in Chojamori is drawn from a rich vein of water that originates from a small hill. In general, water suitable for sake brewing is said to contain a moderate amount of ingredients that promote fermentation, contain few organic substances, and be colorless and odorless, but Echigo water is called soft water with low mineral content. When used in the brewing water, ``Moromi'' undergoes gentle fermentation, resulting in beautiful sake with a soft and smooth taste.
Focus on people...
Echigo chief brewer is famous throughout the country. ``Toji'' refers to the head brewer who makes sake at a sake brewery. Chief brewers from Niigata Prefecture are active all over the country, and Echigo is even said to be their hometown. Around the 18th century, Echigo brewers developed the Echigo style of sake brewing from the Saigoku style of sake brewing in Tanba and Tajima, and have continued to refine their techniques to this day. Chojamori, with its fine grain and elegant quality, is brewed using advanced techniques inherited from the Echigo chief brewer. He has won first place at the 38th Kanto-Shinetsu Regional Taxation Bureau Liquor Appraisal, the highest award at the 69th edition, and consecutive gold medals at the National New Sake Appraisal. We have received high praise from all over the world.
Care about the environment...
Sake brewing requires a certain low temperature environment. Echigo's winters with mild temperature changes are perfect for growing honest sake. Echigo's snow, which is famous for its heavy snowfall, is also essential for sake brewing. Snow serves as an air cleaner for sake brewers who skillfully cultivate microorganisms such as Koji mold and yeast. During the harsh Echigo winter, snow provides clean air, which is important for sake brewing. Winter is the best season for making sake, as it has long been known as ``making sake in the cold''. Winter in Echigo is the most suitable season for sake brewing.
Our products are carefully made by carefully selecting raw materials and polishing the rice. The texture is fine and mellow, and when you take a sip, you can feel its deliciousness.
Along with water, rice is an important ingredient that affects the quality of sake. Echigo is a famous rice region throughout the country, and also produces rice that is perfect for sake. Unlike rice for eating, rice suitable for sake brewing is rice that is not sticky, highly absorbent, has large grains, and has a shinpaku (white moisture in the center of the rice grain). Echigo is proud of its ``Gohyakumangoku'' rice, which is suitable for sake brewing. This is a specially made sake rice that is grown under contract with a farmer. At Niigata Meijo, we use the latest rice milling plant to carefully polish and use this rice.
The most important condition for making delicious sake is to use good water. The water used in Chojamori is drawn from a rich vein of water that originates from a small hill. In general, water suitable for sake brewing is said to contain a moderate amount of ingredients that promote fermentation, contain few organic substances, and be colorless and odorless, but Echigo water is called soft water with low mineral content. When used in the brewing water, ``Moromi'' undergoes gentle fermentation, resulting in beautiful sake with a soft and smooth taste.
Echigo chief brewer is famous throughout the country. ``Toji'' refers to the head brewer who makes sake at a sake brewery. Chief brewers from Niigata Prefecture are active all over the country, and Echigo is even said to be their hometown. Around the 18th century, Echigo brewers developed the Echigo style of sake brewing from the Saigoku style of sake brewing in Tanba and Tajima, and have continued to refine their techniques to this day. Chojamori, with its fine grain and elegant quality, is brewed using advanced techniques inherited from the Echigo chief brewer. He has won first place at the 38th Kanto-Shinetsu Regional Taxation Bureau Liquor Appraisal, the highest award at the 69th edition, and consecutive gold medals at the National New Sake Appraisal. We have received high praise from all over the world.
Sake brewing requires a certain low temperature environment. Echigo's winters with mild temperature changes are perfect for growing honest sake. Echigo's snow, which is famous for its heavy snowfall, is also essential for sake brewing. Snow serves as an air cleaner for sake brewers who skillfully cultivate microorganisms such as Koji mold and yeast. During the harsh Echigo winter, snow provides clean air, which is important for sake brewing. Winter is the best season for making sake, as it has long been known as ``making sake in the cold''. Winter in Echigo is the most suitable season for sake brewing.![Niigata Meijo Koshi no Kanchuume Junmai Ginjo 720ml Junmai Ginjo [J283]](http://mashimo.jp/cdn/shop/files/e4213e243da9497baffb3e0db8a3f167_202101191695.jpg?v=1710573999&width=1)