HATSUGOKORO
Kotobuki-Gura
Our sake-making platform where sakes in “Junmai” method are produced.
Hikari-Gura
Tailor-made to brew delicate Junmai Daiginjo in particular.
Midori-Gura
Our main aging cellar where temperatures are controlled according to aging type.
Fuku-Gura
Our oldest storehouse-style cellar in existence. Top quality sakes are being cellared here under low temperatures.
HATSUGOKORO
Kotobuki-Gura Tanjuku One Year
“Crisp” A perfect balance of delicacy and freshness.
Brewing Method / Yamahai Junmai Daiginjo
Rice / Yamadanishiki
Rice Polishing Ratio / 40%
Alcohol Contents / 16%
Sake Meter Value / +1
HATSUGOKORO
Hikari-Gura Tanjuku 3 Years
“Gorgeous” A smooth texture and a beautiful aroma.
Brewing Method / Yamahai Junmai Daiginjo
Rice / Yamadanishiki
Rice Polishing Ratio / 40%
Alcohol Contents / 16%
Sake Meter Value / +4
HATSUGOKORO
Midori-Gura Tanjuku 7 Years
“Matured”A mild texture and a delicate flavor. With lot number.
Brewing Method / Yamahai Junmai Daiginjo
Rice / Yamadanishiki
Rice Polishing Ratio / 50%
Alcohol Contents / 17%
Sake Meter Value / +1
HATSUGOKORO
Fuku-Gura Tanjuku 10 Years
“Royal” A soft texture and a profound flavor. With lot number / Bottled to order
Brewing Method / Yamahai Junmai Daiginjo
Rice / Yamadanishiki
Rice Polishing Ratio / 50%
Alcohol Contents / 17%
