Ginban Shuzo Junmai Daiginjo Banshu 50 1.8L Junmai Daiginjo [J260]

Sake Ginban is located in a scenic natural environment overlooking the Kurobe Gorge in the Northern Alps, and its brewing process began in September 1909, in Ogyu Village, where sake is said to have sprung up in ancient times. The current Kurobe River alluvial fan springs (one of Japan's top 100 famous waters selected by the Environment Agency in 1985. The Kurobe River was ranked number one in Japan for the fourth time in 1998 by the Ministry of Construction). With this in mind, we have lavishly refined and researched Yamada Nishiki, a rice suitable for sake brewing. We believe that "raw materials come first" and invest in raw rice, and polish the rice in a factory equipped with computer-controlled brewing machines and large tanks.

In April 1996, we completed the ``Hokuriku's first local beer,'' and currently sell ``Kurobe Gorge Beer,'' which uses 5% alcohol content Hikyo Kurobe Beer, homemade hops, and all domestically produced ingredients. It has been well received as a crisp beer with a unique richness and fresh flavor. We also produce mirin, which is high in amino acids, and authentic shochu (mixed with A and Otsu) that can be stored for a long time.

Since 2000, we have been producing low-malt beer ``Kurobe Trebien'' as well as gas wine and vodka. (Capacity 330ml)

As the saying goes, ``A place with clean water is a place with good sake,'' and the taste of sake varies greatly depending on the water. In addition to the water used for brewing, abundant natural water is essential for sake brewing, such as water for washing and absorbing rice and water for adding to unprocessed sake.

At Ginban Sake Brewery, we use soft water from the Kurobe River alluvial fan group, which has been selected as one of Japan's top 100 waters, to prepare our sake. The spring water from the Kurobe River Fan is said to be pure water that has been filtered through granite layers over a period of about 10 years from the snow that has fallen on the Northern Alps, a chain of 3000m-class mountains. Since ancient times, this water has been carefully protected as the "water of life" that supports people's lives.

We have been brewing sake in gratitude for the water from the alluvial fans that spread out at the base of the steep peaks. The sake has a smooth taste and a pleasant aftertaste, and while it has the elegant taste that has been favored in this region, it also has the mellowness that can only be achieved by brewing with spring water.

When you enjoy the sake that fills your vessel, you will be reminded of the unparalleled clearness of the water and the majestic nature of Kurobe, a mellow and delicious sake. That is Ginban Sake.

Rice is the raw material that creates the flavor of sake along with water. High-quality water and high-quality rice, combined with the skills and passion of the chief brewer, brewer, and sake brewer, create ``delicious sake that will remain in your heart.''

Since ancient times, we at Ginban Sake Brewery have remained unchanged in the food culture of Japan, which has been hailed as the ``Land of Mizuho'' for over 100 years since our founding. It was a commitment.

The rice used to make Ginban's sake is Shuzo Kotekimai, which has been carefully selected and is suitable for sake brewing. Rice suitable for sake brewing has large grains with an opaque white part called shinpaku in the center of the rice, and has excellent characteristics for sake brewing, such as low protein content that can cause off-flavors. However, on the other hand, it is also known as a difficult rice that takes a lot of time to harvest.

We are entrusted with the rice that our farmers have grown with care, including Yamada Nishiki and Omachi, which are said to be the "kings of sake rice," as well as Gohyakumangoku and Tominoka, which are grown in the fertile grain belt of the Toyama plains. In the bitter cold, the sake is generously polished and transformed into ``genuine sake'' that brings out the natural flavor of the rice.

In sake breweries, polishing rice is called ``rice polishing.'' These words reflect the feelings of the brewer, who treats the rice that is the raw material for sake with care and hopes that the sake will be delicious.

Rice polishing is the process of shaving off the outer part of brown rice, as leaving the outer part of the rice gives off an unpleasant taste, and Junmai Daiginjo actually polishes the rice to 28% to 35%. At Ginban Sake Brewery, rice is polished using a computer-controlled rice mill. As a result of many years of study, we are able to handle delicate rice polishing ratios that vary depending on the brand. We carefully mill the rice to prevent it from splitting, and we produce white rice to brew the ideal sake.

In addition, at our brewery, we have been proactive in automating various processes as quickly as possible, and have worked hard to create a system that allows us to stably deliver high-quality sake.

The reason why we pursue ``quantity with quality'' without being content with the ``quality'' that has earned our trust is that by returning the profits generated from this process to prices, we aim to make good sake available to as many people as possible. As a sake brewery, we have a mission and a wish:

The sake brewed in this way is aged for about 6 months in low-temperature storage tanks with thorough quality control to increase its mellowness before being delivered to our customers.