貴醸年譜 Kijo Nenpu 10-year-old
Made by adding sake sake, rather than water, for the last stage of fermentation, then aged.
Over time, the amber color becomes a rich brown, as the flavor gradually takes on a full-bodied sweetness and acidity through aging.
Liquor is made using a brewing method called “Pre-brewed sake” that uses sake instead of some of the water used for preparation. In particular, our brewing chronology series adds deepness and sweetness to the taste by adding the brewed liquor from the previous year to the preparation instead of the original sake used so that it can produce a deeper and deeper depth when aged. It is.
Mariage: Cheese, Chocolate,Chinese Food, and more.
After a year of storage, it turned amber and the taste was even better. It features dark sweetness, moderate acidity, and a clean aftertaste.
Nanbu SAKE Brewery
In 1733, the first president Shichiemon founded hardware store CHANOKIYA, and it was the purveyor of the domain of Ono in those days. The sixth Teizo began sake brewing in 1901, and Nanbu Sake brewery began brewing by the brand HANAGAKI. The seventh Shuzo visited the land of good sake around the country, he was a master of brewing technology. And, he put a high result by the Sake Exhibition. Afterwards, Afterwards, The eighth Tadao continues the sake making getting over the hardship during the war, and, in addition, has developed it. The ninth Takayasu who is the present president valued the sake making that emphasized the tradition and handmade and concentrated on the modernization. Nanbu Sake Brewery came the 100th anniversary in 2001.