Nate Shuzoten (名手酒造店)

This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.

This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.

This Junmai Ginjo is made of Omachi cultivated in Okayama Pref. The rice field is fixed in Fujita district in Okayama city every year. The Brewery owner Nate visit the farms almost ever year and farmers frequently come to this brewery. Flavour and tastes of Omachi is very characteristic. It is soft and mellow, a sense of feministic.

Well matured Ume, Japanese apricot is soaked during over 90 days in white liqueur. After Ume is taken out and 1-year storage, the very Junmaishu Kuroushi is mixed and matured again. The ume variety is absolutely Nanko Ume from Wakayama. This has the calm matureness and the high elegant ume flavour.

Yuzu, Japanese citron goes best with sake-based liqueurs. This is supported by many customers, including overseas so far. Japanese citron has a particularly high flavour. The Yuzu is absolutely from Wakayama. This has the clear and light aroma and a little bit mild tastes brought from Sake of a level that can be used as a single junmai product.