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A Sake brewed in the traditional manner - by hand.
We produce our malt using traditional methods of fermentation, allowing the natural air flow of our fermentation cellar, and time, to really draw out the flavour of the rice. After rigorous testing, we use Omachi strain rice from the famous Akasaka rice producing district to brew our Sake. We brew our Sake by hand, using traditional tools and customary techniques.
We are looking for contracted and retail partners to stock our Sake.
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- OUTLINE
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Our company's special brewing techniques include its use of the best yeast and rice, which has been allowed to ferment over time. We produce Sake and Shochu. Our Shochu is left to mature for 3 years, resulting in a smooth, very enjoyable drink. Spoil yourself and sample our wonderful varieties of Sake and Shochu.
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Junmai Daiginjo Omachi-mai
Initially, we polish the Omachi strain rice back to 40% of its original size to ensure purity. We then ferment the rice in our fermentation cellar at low temperatures to bring out the flavour. The palate of this Sake is quite distinct from the Yamada-nishiki strain of Sake. Alcohol content 15%
5,000 yen (1.8l)
2,500 yen (720ml), plus delivery.
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Dai Ginjo Dai Koshu (Matured for 7 years) Omachi Mai
Dai Ginjo has matured slowly at room temperature for several years. The maturation period has developed the Akaiwa Omachi mai to a splendid taste.This magnificent sake features a round mouth and well rounded aroma. Alchohol Content 15%
2,500 yen (720ml), plus delivery.
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Hokan Junmai Ginjo-shu
After polishing the rise back 50%, we patiently wait for it to ferment over time. Thus, we are able to brew a Sake with a wonderfully fruity nose, and a mild, sweet palate. Alcohol content 15%
3,000 yen (1.8l)
1,500 yen (720ml), plus delivery.
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Josen Kurauchi Genshu
This Sake is normally used as a base for other Sake varieties and is therefore high in alcohol. Even when enjoyed 'on-the-rocks', this Sake does not lose its full-bodied texture. This Sake variety is at its best when consumed chilled. Alcohol content 19%
2,300 yen (1.8l)
1,150 yen (900ml), plus delivery.
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Shiboritate Genshu
This Sake is only produced during the Winter months. As this Sake is partially refined, it provides the connoisseur with the opportunity to enjoy the true essence of Japanese Sake.
(Production period: December-March) Alcohol content 19%
2,000 yen (1.8l)
1,000 yen (900ml), plus delivery.
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Haiga Shochu (Matured for 3 years)
We brew our Shochu using discarded rice husks.
As we use the same malt used in the production of refined Sake, this Shochu has a full-bodied palate and nose. This Shochu features a sweet, rather 'bitey' palate. Alcohol content 25%
1,630 yen (1.8l)
820 yen (900ml), plus delivery.
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Note:Though some companies may be able to take enquiries and orders in a foreign language, some companies may find it difficult to respond to enquiries not made in Japanese. Furthermore, as there are government regulations restricting the export of Sake, orders made by an individual for small amounts cannot be filled.
SPECIAL DISCOUNTS
For those consumers viewing our website on the internet, we are currently running a special discount campaign. Please make any enquiries by telephone or fax.
Transfer account: Chugoku Bank Akasaka Branch Checking Account 577
Post office transfer: 1240-1-33927
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- PROFILE
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| Company Name | KOSAKA BREWERY CO., LTD. |
| Address | 265-1 Yamaguchi, Akasaka-cho, Akaiwa-gun, Okayama 701-2225 |
| TEL | +81-8695-7-3023 |
| FAX | +81-8695-7-3146 |
| General Representative | Masaaki Kosaka |
| Established | 1913 |
| Capital | 10,000,000 yen ($1=100 yen) |
| Staff | 10 |
| Sales | 170,000,000 yen |
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- RECRUIT
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