HANAIZUMI Sake Brewery

代表銘柄

ROMAN

酒蔵について

--- Sake Brewing Brewing sake with a focus on the local community and the feelings of the brewer. --- Sake Brewing The Nango district of Minamiaizu, where the Hanaizumi Brewery is located, is one of the heaviest snowfall areas in Japan, with nearly two meters of snow falling every winter. In the old days, when roads and distribution systems were not developed, the snow closed off the mountain passes, preventing goods from reaching the village and making it difficult to obtain sake. Local people who felt that "if there was no sake available, we would make it ourselves" got together and started brewing their own sake, which is said to have been the beginning of the Hanazono Sake Brewery. Today, the toji (master brewer) and everyone who works at Hanaizumi is a local from the Nango area. They live here, love this land, and brew sake with harmony and smiles in the midst of the peaceful nature. Sake is nurtured in the rich nature and climate of Minamiaizu. That is Hanaizumi Loman. Using rice grown in Aizu and locally produced "Takashimizu" and "Jizosawa water source," we brew sake with sincerity while respecting the climate of our hometown. ---The brewery brews sake with the utmost care and respect for its hometown. All brands are brewed with glutinous rice in a four-stage process. ---Brewed with glutinous rice Sake is usually brewed in the "three-stage brewing" process, in which water, koji, and rice are brewed in three separate batches, and then steamed glutinous rice is added to the mixture. The brewers have added their own unique evolution to the traditional method that has been passed down from generation to generation. This process produces a refreshing yet gentle flavor with a full-bodied taste that is unique to Hanazono. Currently, we are said to be the only brewer that uses the "glutinous rice four-stage brewing process" for all of our brands. We are currently the only brewer that performs the "glutinous rice four-stage brewing" process for all of our brands, including Junmai Daiginjo and Junmai Ginjo. ---The brewing process is a new four-stage brewing of glutinous rice. All rice is milled in-house ---The rice is polished in house. We purchase most of our rice as brown rice and mill it ourselves using our own rice milling machine. The condition of the rice each year varies depending on the weather, the location of the field, and the grower, and no two rice varieties are exactly alike. We are able to learn more about the condition of the rice from the time the rice is unpolished, which leads to better brewing. Because the rice is grown with great care, the brewer is responsible for carefully milling the rice. The rice bran is reused as fertilizer for Nango tomatoes, a local specialty, and sake rice, and as an ingredient for local beer. ---The rice bran is used as fertilizer for Nango tomatoes, sake rice, and local beer. For more information about GI Minamiaizu, please visit https://hanaizumi.ne.jp/2025/05/5586