Hakurei Sake Brewery Koda 720ml Special Pure Rice Sake

In order to make delicious sake, the quality of the sake rice that is used as the ingredient is important. By using high-quality rice that has been carefully cultivated, you can make delicious sake without having to polish the rice a lot. Therefore, we can produce more rice, which means we can lower costs. ``Koda'' is made from 100% Yamada Nishiki, a specially cultivated rice suitable for sake brewing that is cultivated under contract with a farmer in Tango, Kyoto. This sake brewing rice is perfect for making safe and delicious sake.

A place with the small character name ``Koden'' in the rice field of JA Kyoto Tango Yamada Nishiki Production Committee (Ishikawa, Nodagawa-cho, Yosa-gun, Kyoto Prefecture), where Hakurei Sake Brewery requests contract cultivation of Yamada Nishiki. there is. It is thought that this area was given the name ``Koda'' because of its good rice yield, and it was thought to be a ``field with a good smell'' or ``a field that yields good-tasting grain.'' Masu.

Received the Gold Award at the 2000 National Sake Awards for Sake Brewing.

In the fall of 1999, under the guidance of the late Masaharu Nagatani, a sake brewing consultant and the first person in charge of Yamada Nishiki, the first ears of sake rice ``Yamada Nishiki'' were ripened in Tango. The quality of the product was as good as that produced in Hyogo Prefecture, the main producer of Yamada Nishiki.

Using this Yamada Nishiki, Hakurei Sake Brewery brewed Junmai Sake and Junmai Daiginjo Sake. Furthermore, in order to bring out the full potential of the rice, we devised a rice polishing method that brings out the unique ginjo aroma of Yamada Nishiki, and won the Gold Award at the 2000 National Sake Awards in 2000.

We promise to give the sake name "Koda" only to sake that uses 100% Kyoto Tango Yamada Nishiki from cultivated fields under contract with the brewery.