Imanishi Seibei Shoten Haruka Junmai Super Dry 300ml Junmai [J445]

Nara, Japan's first international city, is said to be the birthplace of Japanese sake. The Imanishi family started their sake brewing business here in 1884.

The brewery is located in Nara-cho, which retains the atmosphere of the past, close to world heritage sites such as Kasuga Taisha Shrine and Todaiji Temple. The name of the sake originates from the legend that the gods of Kasuga came to the land of Nara riding on deer, and the name was originally ``Kasuga Shinroku'' (Kasuga Shinroku), which was later changed to ``Harushika'' (Harushika), which remains the name to this day. I'm here.

By polishing carefully selected raw rice to a high level of polish, we have been brewing sake with a light flavor, a mellow texture, and a sharp taste with a gorgeous aroma. These products are exported not only to Japan but also to more than ten countries around the world, including the United States, the United Kingdom, France, Germany, Australia, and Hong Kong, where they create an enjoyable evening for people. Haruka's unchanging attitude since its founding has been to pass on the tradition of Nanto Morohaku, a Nara sake that boasts advanced technology and high quality in all aspects, including taste, richness, and aroma.

The method of producing sake was introduced from China quite a long time ago, and although the production method using rice and koji is quite different from today's sake, it is said to have existed in the middle of the Yayoi period.

After that, a book called ``Engishiki'' published in the Heian period describes the method of manufacturing sake at that time, and it seems that the method of making sake at that time had already been established. However, all of the raw rice used was brown rice, or only some white rice was used. The current method of using only white rice was invented during the Muromachi period when the monks of Kofukuji Temple were making sake. It was called ``Morohakuzukuri,'' and it was of a much higher quality than the sake that had been produced up until then.

Additionally, the idea of ​​sterilizing perishable sake by boiling it at low temperatures, stopping the movement of enzymes and allowing the flavor to mature (pairi) was also devised at this time, and has become the basis of today's sake brewing technology.

In addition, Nara (Nanto) was also the place that created innovative techniques such as culturing yeast called Bodhimoto and dividing the preparation into two or three times. It was called ``Nanto Morohaku,'' and as Tokugawa Ieyasu said, ``Nara sake is the best,'' in the early Edo period, high-quality sake was brought to Edo as ``kudarizake.'' Sent.

In the Japanese-Dutch Dictionary published by a Jesuit priest who came to Japan to preach Christianity in the 17th century, MOROFAKU is introduced as ``MOROFAKU = the best sake made in Nara.'' ``Haruka'' is committed to passing on the tradition of ``Nanto Morohaku'' to the present day, and devoting itself to producing quality sake every day.

Wooden barrels have been indispensable for sake brewing since ancient times. However, due to administrative guidance from the government, from 1945 to 1945, the nation changed to enamel tanks.

At Haruka, we revived this wooden barrel based on our family motto, ``Tradition lies in innovation,'' and in 2005, we began brewing sake with a playful spirit that was as far outside the box as possible. This is because we are convinced that returning to our roots will lead to improved quality of alcoholic beverages that will be more pleasing to our customers.

In the first year, Yamahai Junmai unprocessed sake is prepared in wooden barrels using Calgen mineral-grown rice. It has a slight wood aroma, soft acidity, and a relaxing feeling that clings to the tongue, yet it does not lose its overall sharpness, and the aftertaste has a sweetness of rice, giving it a taste unlike any other Haruka.