Our products were featured in a Discover Japan magazine.
SETOUCHI OLIVE SAKE Junmai-Ginjo
フレッシュなマスカットのようなフレーバーに、酸味と甘さがほどよく、新緑を思わせる爽やかな純米吟醸酒。冷やして飲むのがおすすめ This refreshing junmai ginjo sake has a fresh muscat-like flavor with just the right amount of acidity and sweetness, reminiscent of fresh green leaves. Recommended to drink chilled.
SATO no AKEBONO Gold 3 years old
The best of the best shochu this year is brown sugar!
今年で2回目となる東京ウイスキー＆スピリッツコンペティションにて、No.1の焼酎として選ばれたのは、鹿児島県・町田酒造で造られた奄美黒糖焼酎。今回、焼酎部門には全国から計258銘柄が出品され、さらにベスト・オブ・ザ・ベスト賞は最高金賞を受賞した上位15銘柄を再度審査して決定。黒糖焼酎のポテンシャルの高さを物語る味わいを、いち早く吟味してみては？
At the Tokyo Whiskey & Spirits Competition, held for the second time this year, the No. 1 shochu was Amami brown sugar shochu made by the Machida Shuzo brewery in Kagoshima Prefecture. A total of 258 brands were entered in the shochu category from all over Japan, and the Best of the Best Award was determined by re-evaluating the top 15 brands that had won the highest Gold Award. Why don’t you try the taste that shows the high potential of brown sugar shochu and be one of the first to taste it?
The first of its kind in Fukushima Prefecture. Rice shochu made by rice farmers.
日本有数の豪雪地であり、広大な田園風景が広がる福島県只見町。その町で、福島県初となる「特産品しょうちゅう免許」を取得した蒸溜所で造られる米焼酎「ねっか」に注目。酒米農家が造る焼酎は、どこか日本酒にも似たまろやかな飲み口で、焼酎が苦手という人に試してほしい一本だ。
Tadami Town in Fukushima Prefecture is one of Japan’s most heavily snow-covered areas with a vast rural landscape. The distillery in Tadami Town was the first in Fukushima Prefecture to obtain a “specialty shochu license,” and its rice shochu “Nekka” is the focus of attention. The shochu produced by a sake rice farmer has a mild taste somewhat similar to that of Japanese sake, and is a must-try for those who are not fond of shochu.
A gem that maximizes the potential of Koshu
1937（昭和12）年創業のワイナリーで、甲州発祥の地とされる甲州市勝沼地区で、甲州に特化してワインを造る。フラッグシップブランド「アルガブランカ」のトップキュヴェである「アルガプランカ・イセハラ」は、笛吹市伊勢原地区の単一畑で収穫された甲州のみを醸したもの。「在来種である甲州の最高地点を飾らず、素のスタイルで追い求める。それはストイックな畑仕事と醸造があればこそ実現できるもの。飲み手自身の生き方すらも照らしてくれる真のワインとは、このような一本なのだと思います。繊細でしっとりとした質感が心地よく、和の趣を感じさせてくれる味わい。繊細な料理であれば、和洋中を問わず寄り添い、素材感を際立たせてくれます」
Founded in 1937, this winery specializes in making Koshu wine in the Katsunuma district of Koshu City, which is considered the birthplace of Koshu. The top cuvée of the flagship brand “Alga Blanca,” Alga Planca Isehara, is made exclusively from Koshu grapes harvested from a single vineyard in the Isehara district of Fuefuki-shi. The brand pursues the highest point of Koshu, a native grape variety, in an unadorned and unadorned style. This can only be achieved through stoic vineyard work and brewing. I believe that a true wine is one like this that illuminates even the drinker’s own way of life. The delicate, moist texture of this wine is pleasant and gives it a Japanese flavor. With delicate dishes, it can accompany both Japanese and Western cuisine and accentuate the ingredients.
