あさひ山 螢庵
あさひ山 蛍庵 / Asahiyama Hotaruan
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15 | 16 | 17 | 18 | 19 | 20 | 21 |
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最新資訊
在里山中品味至極的蕎麥與日本酒
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This sake is made from Niigata Prefecture rice 'Yukino Seiko' polished to a rice milling ratio of 28%. You can enjoy its elegant aroma and gentle flavor.
Asahi Shuzo is actively engaged in environmental conservation activities. Katsubo is a sake brewed from rice harvested from rich natural terraced fields where fireflies dance.
This is a crisp and refined special junmai sake. It has a refreshing mouthfeel and a gentle fullness, making it enjoyable in a variety of ways, whether chilled or warmed.
You can enjoy it many times more with the combination of the temperature of the dish and the drink.
It has a smooth mouthfeel and a refreshing finish.
This is a Junmai Ginjo sake with a clear and gentle aroma, and a refreshing umami flavor when tasted. It can be enjoyed chilled or warm, with excellent flavor characteristics.
This is a junmai daiginjo sake characterized by a gently floating floral aroma and a rich umami that expands in the mouth. Brewed with the sake rice 'Koshitanrei' from Niigata and pure water sourced from abundant nature, it has a smooth texture and a refreshing aftertaste.
It is a refined and gently refreshing dry sake.
Please enjoy the subtle aroma and gentle flavor.
A deep flavor slowly fermented using natural yeast.
It has a delicate and soft aroma with a mellow flavor. *Limited edition sake from April to September.
This is the pinnacle of Kubota, brewed with utmost dedication.
The elegant flavor, reminiscent of fragrant pear and melon, harmonizes sweetness and acidity. When tasted, the aroma spreads, and the aftertaste feels pleasantly smooth and lingering.
The gentle flavor's fullness and the crispness of the aftertaste are its highlights.
This is a junmai sake that evokes a sense of new possibilities.
A light yet full-bodied flavor, it is Gono filled with the blessings of nature.
This is the pinnacle of Echigo, with a rich flavor unique to the final day of the festival. Limited sake available in April and October.
Junmai Sake, Junmai Ginjo, Junmai Daiginjo
Second, Third, Fifth
Senju Junmai Ginjo, Heiju, Junmai Daiginjo
Asahi Yamamanju, Seasonal Limited Daiginjo, Kubota Manju
An assortment of two shrimp, two types of seafood, and seasonal vegetables.
A selection featuring fresh vegetables from local farmers.
Enjoy a little bit of traditional Echigo cuisine such as noppe, salmon rolled in kelp, and Sado's egg noodles.
Jumbo fried tofu from the Tochio area of Nagaoka City
A representative local dish from Echigo, it is a simmered dish made with root vegetables such as taro, carrots, and lotus root, cooked with scallops.
A local dish made by kneading and solidifying seaweed from Sado.
The domestic young chicken is steamed gently and carefully. Please enjoy it with grated daikon ponzu, with a hidden flavor of Kagura Nanban koji pickles.
A twist on tamagoyaki to enhance its deliciousness
Large, thick, and juicy! Enjoy fresh dried squid tempura.
Echigo pickling is a special pickling bed blended with high-purity, low-odor sake lees from Asahi Shuzo and traditional additive-free miso, grilled to enhance its rich flavor.
The cream cheese marinated in sake lees from Asahi Shuzo pairs well with the acidity of sake.

