Hanagaki Kijo Chronology 10 Years

Features & Details

• Fukui Prefecture
• Nanbu Sake Brewery
• Raw material rice: rice, rice koji, sake
• Alcohol content: 18%

At Nanbu Sake Brewery, we use the famous water "Oshimizu", which was selected as one of the 100 best waters selected by the Environment Agency, as our brewing water. This preparation water is soft water suitable for sake brewing and is one of the essential elements for our sake brewing. For sake rice, we mainly use high-quality rice from Ono City, which is one of the leading producers of Gohyakumangoku in Japan. In the Kijo Chronological Series, you can taste Kijoshu by aging period of 1, 3, 7, and 10 years.

Sake is brewed using a brewing method called kijoshu-shikomi, which uses sake instead of some of the water used for preparation. In particular, our kijo nenpu series uses kijoshu brewed in the previous year instead of the original sake to give depth and sweetness to the taste. I'm here.

After 10 years of storage, it has matured into a rich and mellow taste. Deep sweetness, mellow acidity, and noble richness leave a lingering aftertaste.

Nanbu Sake Brewery

"Hanagaki" is brewed by Nanbu Sake Brewery Co., Ltd. It has been over 100 years since we have been producing handmade sake in Ono City, Fukui Prefecture, a small Kyoto in the Hokuriku region. It is a historic sake brewery blessed with good water, good rice, and good people.