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Nihon-izumi Brwery Co.,LtdGifu
- However, Nihon Izumi's underground brewery, which is rare in Japan, ensures stable temperatures throughout the year, and our state-of-the-art facilities allow for thorough temperature control and careful management of the sake mash. The brewery's state-of-the-art facilities allow us to brew freshly pressed sake that can only be consumed in the brewery throughout the year. Smaller quantities and more attention to detail: Because we make sake year-round, we are able to carefully brew sake in smaller tanks that are rotated quickly. In order to preserve the original aroma and flavor of the sake, Nippon Izumi does not actively use charcoal for filtration. This is the reason why Nippon Izumi's sake has the natural color of rice, which is called "yamabuki. About the brewing water: We named our sake "Nippon Izumi" with the conviction that we can make sake that we can be proud of in Japan if it is brewed with water from the Nagara River, one of the 100 best waters in Japan, especially from the town of Shimizu, which is the name of the place where the sake is made. Wooden tank Shibori-shibori: A tank is a traditional device for pressing mash. While today's machines are designed with efficiency in mind, Nippon Izumi uses a traditional wooden vat for pressing. The sake is pressed slowly and slowly over a long period of time, resulting in a mellow, mild sake with little bitterness.