Kitaya (喜多屋)

IWC2013 日本酒部門 583銘柄での最優秀賞　第1位のチャンピオン・サケ　を受賞。福岡県糸島産「山田錦」を精米歩合35％に磨き上げ極寒に仕込み、わが子を育てるように大切に発酵させ、「しずく搾り」によって仕上げました。優雅で華やかな香りと、芳醇かつ透明感のある味わい、余韻が絶妙のハーモニーを奏でていて素晴らしいとIWC審査員から絶賛されました。

Made from Fukuoka's "Yamada Nishiki" rice, which is polished to a rate of 35%. Fermentation takes
place in frigid conditions to maintain purity in flavour and the process is closely monitored for perfection.
Daiginjo Gokuho received the highest award of 583 brands in the IWC 2013 sake category, taking first
place.

Japanese Shochu

• Shochu Type: Barley 
• Alcohol Level: 25%
• Made in Fukuoka, Japan

Japanese Shochu

• Shochu Type: Potato 
• Alcohol Level: 25%
• Made in Fukuoka, Japan

Japanese Umeshu

• Alcohol Level: 14%
• Made in Fukuoka, Japan

Carefully selected Nanko plums from the local 'Yameshi Tachibana' town are soaked in the authentic sweet potato shochu "Zokuku" and bottled without filtration.

酒造好適米「山田錦」と「雄町」を50％まで磨き上げ、酒造技術の粋を尽くして作り上げた杜氏入魂の逸品です。山田錦独特の口当たりのまろやかさと雄町から醸し出された豊かな旨みとがバランス良く調和された味わい深いお酒です。

Created by polishing both "Yamada Nishiki" and "Omachi" rice to 50%, and using some of the best
possible methods of brewing. An exceptionally tasty sake, balanced between the mellow taste unique to
Yamada Nishiki and the rich umami brewed from Omachi.

酒造好適米「山田錦」と「雄町」を50％まで磨き上げ、酒造技術の粋を尽くして作り上げた杜氏入魂の逸品です。山田錦独特の口当たりのまろやかさと雄町から醸し出された豊かな旨みとがバランス良く調和された味わい深いお酒です。

Created by polishing both "Yamada Nishiki" and "Omachi" rice to 50%, and using some of the best
possible methods of brewing. An exceptionally tasty sake, balanced between the mellow taste unique to
Yamada Nishiki and the rich umami brewed from Omachi.