Sake 日本酒　

「純米大吟醸 四方四里」は、当店の信条でもある四方四里、つまり原料米、仕込水、作り手の技まで、喜多方の風土から生まれたこだわりのお酒です。地元喜多方産の酒造好適米「山田錦」100％を使用しており、フルーティな香りと、瑞々しくふくらみのある味わいが特徴で、雑味がとても少なく淡麗中辛で喉にすーっと流れていき、後に少し甘味がでてくるような上品で洗練された逸品です。

Made from 100% Yamada Nishiki rice, a local speciality of Kitakata in Fukushima prefecture. An elegant
sake characterised by fruity aromas, fresh flavours and a full-bodied richness.

Product Description

Made from 100% specially contracted rice, this Tokubetsu Junmai sake originates from the high-quality "Reimei" rice cultivated with pure spring water from the Sakurada River at the foot of Mount Hakkoda. Refined through selective breeding, the Hanafubuki rice used in this sake creates a perfect balance of lightness and depth. Smooth and well-rounded, it enhances the flavours of various dishes, making it an ideal food-pairing sake.

Whether you prefer it chilled, heated, or on the rocks, the robust and delicious flavour of Fukumitsuya's Kuroobi Dodo Yamahai Junmai (15%) 720ml will not disappoint. With its pleasant acidity and rich umami, this domestic rice and rice koji blend (polishing ratio: 65%) features a mix of Yamada Nishiki (60%, produced in Naka-ku, Takamachi, Hyogo Prefecture) and Kinmon Nishiki (40%, produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture). This junmai and yamahai-prepared junmai ginjo sake blend (60%) has an alcohol content of 15%, a nihonshu meter value of +5, and an acidity of 1.9. Enjoy the bold flavour on the rocks (or however you like it) - it's perfect for any occasion!

The company's Symbol Mark, "Yago", Which  is a baby(Larva) of a red dragonfly, grows in a rice field in the summer. 

This sake with a light touch and mouthfeel based on deep umami and acidity.

Food pairing: White sauce based pasta & risotto, 

Cold drink recommended in summer

The company's Symbol Mark, "Yago", Which  is a baby(Larva) of a red dragonfly, grows in a rice field in the summer. 

Based on a gentle scent reminiscent of Iwashimizu, minerals, and olives, it has a refreshing herbal scent of lemon and herbs. The characteristic of this sake is that it has a relatively low alcohol content of 13%, making the most of the complex umami and sourness of kimoto making so that you can enjoy sake relatively comfortably for a long time. This is also due to the fact that the yago larva molts about 13 times in the water in the rice paddy during the summer and emerges as a dragonfly. The taste is smooth and light, with a good balance of smooth sweetness and bright acidity.

It's also a good idea to chill it outdoors in the early summer afternoon and enjoy it slowly in a wine glass (like enjoying rosé wine). 

Food Pairing: Italian-style Western dishes and white fish and shellfish.

Only for people wearing glasses sake? No anyone can enjoy this sake. It is prepared by white malt, so you can smell the citric acid, sweet and sour. It has banana and melon aromatics.