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福井県　田辺酒造

Sake “Echizenmisaki” Tobin-Gakoi Limited Daiginjo Selected Genshu “Hato” 720ml [Fukui Prefecture, Tanabe Shuzō]

Sake “Echizenmisaki” Tobin-Gakoi Limited Daiginjo Selected Genshu “Hato” 720ml [Fukui Prefecture, Tanabe Shuzō]

$2,344.00 TWD
$2,344.00 TWD
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~ Echizenmisaki Tobin-Gakoi Limited Daiginjo Selected Genshu “Hato” ~

A “supreme shizuku-sake (drip-pressed sake),” carefully blended by the master brewer (Toji) while adjusting the proportions across three years of shizuku-sake batches.
Enjoy the gorgeous ginjo aroma, concentrated umami, and gentle lingering finish that can be experienced only in this season’s “Hato.”

Daiginjo made by collecting drips into tobin bottles, then aged for three years at low temperature.

What is “Shizuku-tori” (drip pressing)?
This method involves filling cloth bags with moromi (fermenting mash) and collecting only the drops that naturally drip out. To minimize off-flavors from mixing into the sake, only the “middle run” portion is selected and stored (“tobin-gakoi”) in tobin bottles, then kept at a constant temperature and preserved over three years.
This ultimate “shizuku-sake” is a luxurious sake that lets you taste the very best part of the brew. Aging for three years helps harmonize the balance of acidity and sweetness. Source: Brewery website

Brewery: Tanabe Shuzo (Fukui Prefecture)
Rice: Hyogo Prefecture, Special Grade A Yamadanishiki
Polishing ratio: 60%
Alcohol content: 17%
Sake meter value (SMV): —
Acidity: —
Volume: 720ml

 


Drinking under the age of 20 is prohibited by law.
We do not sell alcoholic beverages for those under the age of 20.

20歳未満の者の飲酒は法律で禁止されています。
20歳未満の者に対しては酒類を販売致しません。

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Tanabe Sake Brewery, Fukui Prefecture

We want to devote ourselves to brewing sake with pride in Fukui sake.

We have been making sake since 1899 in Eiheiji Town, the home of the Soto Zen sect temple Eiheiji, about 30 minutes by car from the center of Fukui City in the mountains. The town is home to the Kuzuryu River, which originates from the sacred mountain Hakusan, a symbol of the town's clean waters, and is bustling with people fishing for sweetfish in the summer and cherry salmon in the winter. For this reason, sake brewing was once encouraged by the Matsuoka clan, and the town flourished as one of the prefecture's leading sake breweries, with 17 sake breweries. We produce 300 koku of sake per year. We use traditional Japanese pots to steam the rice, and all the mash is pressed using a tank press. We also use the soft underground water of the Kuzuryu River to make our sake, based on the ginjo brewing method, which brings out the soft mouthfeel and rich flavor of the rice.

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