炭火焼き一番酒場

The birthplace of sake, Imanishi Brewery, is located in Nara, Miwa, where the god of sake resides. The brand concept is 'Drink Miwa.' The aroma is gentle, yet it brings out a refreshing umami with a clean acidity and a solid richness. It is a wonderful sake with a balanced taste rather than an emphasis on spiciness.

Recommended [Shiraito Sake Brewery] Rare Hane-ki Pressing [Fukuoka] This sake is committed to the ancient method of pressing known as Hane-ki shibori, which is rarely used today, and is carefully pressed over a long period of time. It is a Junmai sake with a gentle aroma and flavor that is truly appealing.

Niigata: A moderate sweetness and aroma that evokes a soft freshness and high-quality fruits. It also possesses a crisp lightness.

Junmai Daiginjo brewed with Yamada Nishiki, said to be the best sake rice, polished to 39%. It has a clean and fresh taste with a soft and delicate aroma, achieving a perfect balance.

Niigata's Junmai Ginjo sake emphasizes the original flavor of rice while being light and soft, making it a sake that you won't tire of drinking. It features a subtle aroma and a gentle, rich umami.

A fine local sake made using Aomori Prefecture's sake-brewing rice 'Hanabuki'. It has a delicious taste with richness, and a refreshing flavor that doesn't get tiresome.

Niigata's beautiful and refreshing flavor, finished with a refined and clear aroma, is a 'ginjo sake to enjoy with meals.'

Nanbu Bijin, Iwate Prefecture. [Rice Used] Gin Otome [Polishing Ratio] 55% [Alcohol Content] 15.5% [Sake Meter Value] +4 [Acidity] 1.5. This sake uses specially cultivated rice 'Gin Otome' from Ninohe City, Iwate Prefecture. It has a gentle fruity aroma and a refined umami of rice, with a clean aftertaste. This sake is crafted to pair well with a wide range of dishes. 150ml

First Brewery, Tochigi Prefecture. [Rice Used] Gohyakumangoku, Asahi no Yume. [Polishing Ratio] 65%. [Alcohol Content] 14.0 to 15.0 degrees. [Sake Meter Value] +2.5 to 3.5. [Acidity] 1.3 to 1.5. This is a local sake from Tochigi, made primarily from delicious water from Sano, Tochigi, and rice produced by farmers in Tajima Town, utilizing the characteristics of the region to create a natural, round umami and a refreshing taste. 150ml.

Yamanashi Meijo, Yamanashi Prefecture [Rice Used] Yume Sansui [Polishing Ratio] 57% [Alcohol Content] 15 degrees [Sake Meter Value] +3 [Acidity] 1.3 Smooth mouthfeel with lively acidity and a light touch. A prominent sharp bitterness is felt, making it quite dry in taste. The aftertaste is short and refreshing. 150ml

Tenshan Brewery, Saga Prefecture. [Rice Used] Saga no Hana [Polishing Ratio] 60% [Alcohol Content] 15 degrees [Sake Meter Value] +1 [Acidity] 1.4. It has a coconut-like aroma and a good balance of rice's umami and acidity, making it a staple product loved by the toji (master brewer). This is a polished junmai sake of the junmai ginjo class. 150ml

Medium Mug, Large Mug

Medium bottle, large bottle

Medium bottle, large bottle

Non-Alcohol Beer Taste Beverage

Medium mug, large mug

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Red, White

Bottle

Glass Bottle

Glass Bottle

Glass Bottle

Glass Bottle

Glass

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Glass

Glass

Glass Bottle

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Glass, Bottle

Glass Bottle

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Glass

Glass Bottle

Glass Bottle

Glass Bottle

Glass Bottle

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Black/White each

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Niigata one go

One cup

One go

One cup