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Food online >  Products >  Alcohol & Wine >  Alcohol & Wine >  Japanese alcoholic beverage (Shuho Kikuzakari Amakuchi)

Japanese alcoholic beverage (Shuho Kikuzakari Amakuchi)

FOB Price:Price can be negotiated
Production Capacity:300 Piece/Pieces per Year
Update Time:2014-09-18
Product Description

Winner of First Prize in the National New Brew Competition
More than 150 years of Sake brewing history

Japanese Sake Shuho Kikuzakari   Amakuchi

 

uses a four-stage preparation of glutinous mochi rice, resulting in a mild and mellow sweet sake

      
  Amakuchi
Source rice: Miyama Nishiki
Rice polish: Miyama Nishiki 59% Todoroki 65%
Sake meter value: -5
Yeast: Nomber 7
Alcohol content: 15%
Source water: Yoda River underground water
(hardness: 3.5, soft water)
Acidity: 1.2
Volume: 720ml, 1800ml

 

 

 

Additional Products

 

 

 

 


Variety

Rice

Alcohol content

Sake meter value 

Acidity

Feature

Junmai Daiginjo

Yamada Nishiki

16%

+1

1.5

guaranteed to have an excellent fragrance and deep body

Daiginjo

Yamada Nishiki

16%

+3

1.3

refreshing flavor and delectable fragrance

Ginpu Issen

Yamada Nishiki

16%

+3

1.4

an affordable daiginjo overflowing with elegance

Junmai ginjo

Miyama Nishiki

15%

+1

1.5

to experience an overlooked junmai sake of rare beauty

Ginshu

Miyama Nishiki

15%

+3

1.2

ginjo-shu that is excellent for hot sake

Honjososhu

Miyama Nishiki

15%

+1

1.3

a refined brew with a harmonious balance of mellow flavor and fragrance

Junmaishu

Miyama Nishiki

15%

±0

1.5

more you drink and the more it intoxicates you, the more the delicious umami Flavors are gradually revealed

Gankomon

Miyama Nishiki

15%

+15

1.3

a classical style super dry brew, aged for three years, with a sake meter value of +15

Futsushu

Miyama Nishiki

15%

+1

1.2

a high-grade Shinshu sake with a mellow fragrance and invigorating flavor

Karakuchi

Miyama Nishiki

15%

+5

1.2

a refined, distinctly sharp, dry brew with umami flavors you will never grow tired of

Amakuchi

Miyama Nishiki

15%

-5

1.2

uses a four-stage preparation of glutinous mochi rice, resulting in a mild and mellow sweet sake

 

Painstaking Brewing

Rice
We use contract-farmed Miyama Nishiki from Nagano Prefecture, and for our daiginjo,

we use Yamada Nishiki rice from Hyogo Prefecture.
Our processing, utilizing carefully selected ingredients and ginjo refining,

is the starting point of our superior Takizawa flavors.

 

Water
We use underground water from the Yoda River to prepare our sake.
Drawing out all the natural flavors of the rice brings out sharpness and depth

Technique
Fifty years of sake brewing experience passed down from generation to generation.
Experienced Shinshu-Otani brewmaster, "Masaru Nishizawa." 
Takizawa was created with quality in mind, employing meticulous brewing techniques

full of soul and skill.

 

 

Shinshu Meijo Co., Ltd.


Utsukushigahara lies in the center of Shinshu. Sake brewing, which began in the late Edo Period, soon relocated there, on the banks of the Yoda River, demanding the fine quality water of the region.
This region has the optimum water and climate for sake brewing, and continues to brew,

using traditional techniques and modern technology, with the hopes of maintaining

high quality standards and creating delicious sake that you will never grow tired of drinking.
Winners of First Prize at the National New Brew Competition in 1990, '91, '96, '98, 2000~2007, and '09.  

Product Type:
Rice Wine
Alcohol Content (%):
15
Type:
Japanese sake
Taste:
Other
Packaging:
Bottle
Place of Origin:
Japan
Brand Name:
Kikuzakari
Shelf Life:
1 year
Weight (kg):
1.8
Other Products
Company Profile
Name: SHINSHUUMEIJYOU COMPANY
Main Products: Sake,Liqueur,Japanese,Alcohol,Drink
Business Type: Manufacturer
Total Employees: 11 - 50 People
Established Year: 1958
Main Markets: Domestic Market, Southeast Asia, Oceania, Western Europe
Address: 2999-1, Nagase,
< Introduction >
Ueda-shi, Nagano is land of the rich nature of a mountain and a river.
It is located in the middle in Japan.
If you rides on the Shinkansen, it will be 90 minutes from Tokyo.
Sake will be built at the cold time in November to April.
The clear stream water of the "Utsukushigahara plateau" is used.
Occasionally it goes to the heart of the mountains to draw spring water.

< History >
Foundation is 1844 years in the second half of Edo.
A new thing is also challenged keeping examples of traditional craftsmanship.

< Our Products >
Japanese Sake : Daiginjyou ( Quality articles )
Jyunmaisyu , Honnjyouzou ( Medium quality goods )
Regular ( Article of average quality )
Liqueur : Umesyu ( Plum liqueur )
Jo-con ( World's first alcohol )

< Award >
We won gold prize at the National New Sake Awards in 2009,2010.
It has been one of the most frequent gold prize winners in the last several years.
From 2000 to a 10 times gold prize award .
A market injection of a new plan and a new product is a company comparatively like a leader.

< Export Experience >
We have exported our products to Europe and Southeast Asia.

< Domestic Sales >
Approximately 330 million Japanese Yen per year more
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SHINSHUUMEIJYOU COMPANY
  • Business Type: Manufacturer
  • Main Products:Sake,Liqueur,Japanese,Alcohol,Drink
  • Main Markets: Domestic Market, Southeast Asia, Oceania, Western Europe
  • Location: Ueda-shi, Nagano, Japan
  • Year Established: 1958
Send your message
 
Contact Information
Contact: Mr. Kyouji Takizawa
Tel: 81 - 268 - 350046
Fax: 81 - -
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