Liquors recommended by Brewerys
銘柄

SAKESake

熊本県産 酒の紹介 熊本のお酒 千代の園
Kameman Junmaigenteishu

Kameman Junmaigenteishu

Brewer: Kameman Shuzo Co., Ltd.
frequency: 15 degrees
Sake degree: 3.5
acidity: 1.9
Characteristic: A pure rice liquor made using Kumamoto's Yoneka Nishiki with Kumamoto Yeast and Ozekisan natural spring water.
Junmaiginjoshu Semi

Junmaiginjoshu Semi

Brewer: Tsujun Shuzo Co., Ltd.
frequency: 15 degrees
Sake degree: 4
acidity: 1.6
Characteristic: Polished rice grown in Yamato-cho, Kumamoto Prefecture (Yamada Nishiki, Hananishiki) has been polished to 50% of the rice polishing ratio to give it a soft, dry finish. It is a product that combines the ecology of a cicada spending a long larval period on the image of old sake that has been laid for a year in a brewery.
Hananoka Junmaidaiginjo Ouka

Hananoka Junmaidaiginjo Ouka

Brewer: Hananoka Shuzo Co., Ltd
Characteristic: Sake made from 50% of Yamada Nishiki and using Yamada Nishiki. Junmai Daiginjo is a fragrant and crisp flowery flower.
Daiginjo Chiyonosono EXCEL

Daiginjo Chiyonosono EXCEL

Brewer: Chiyonosono Shuzo Co., Ltd.
frequency: 15 degrees
Sake degree: +1.0(30BY)
acidity: 1.20(30BY)
Main raw materials: rice
Characteristic: Daiginjo Sake, carefully ripened in a brewery, using the “Binsei” method. By using the same cork stopper as wine, a unique bottle ripening effect is created, and you can enjoy a rounded, calm taste and rich fruit aroma.
Houjunjunmaishu Zuiyo

Houjunjunmaishu Zuiyo

Brewer: Zuiyo Co., Ltd.
frequency: 15 degrees
Sake degree: 6
acidity: 1.3
Characteristic: A rich and heavy pure rice sake. It is characterized by its harmonious and wide umami that does not lose even when it comes to rock, even though it is a pure rice liquor that rises.
Junmaidaiginjo Shichihoda

Junmaidaiginjo Shichihoda

Brewer: Kawazu Shuzo Co., Ltd.
frequency: 17 degrees
Sake degree: 2
acidity: 1.4
Characteristic: Junmai Daiginjo is made from refined sake rice made up of 35% rice and brewed from spring water from Oguni.
Junmaiginjo Koro

Junmaiginjo Koro

Brewer: Kumamoto Prefectural Shuzo Research Institute Co., Ltd.
frequency: 16 degrees
Sake degree: 0.5
acidity: 1.6
Characteristic: A deep scent with a moderate aging of the pleasant brewing incense of Kumamoto Yeast and an elegant taste. It enhances the characteristics and cooking methods of the ingredients, and is compatible with various dishes.
Junmaiginjo Bishonen Kenmon

Junmaiginjo Bishonen Kenmon

Brewer: Bishonen Co., Ltd.
frequency: 15 degrees
Characteristic: The richness and flavor of rice is spreading, and the sourness and sweetness are balanced in the mouth. Gorgeous ginjo incense enhances the taste of Kenmon.
Junmaiginjo Reizan

Junmaiginjo Reizan

Brewer: Yamamura Shuzo Co., Ltd.
frequency: 15 degrees
Sake degree: 2
acidity: 1.5
Characteristic: Since its founding in 1762, sake has been brewed with spring water from the source of the Shirakawa River that has been nurturing the Kumamoto Plain in the Aso Takamori area at an altitude of 550m. Cheers to water, rice and people from Kumamoto and Aso!