Nakagumi Daiginjo Genshu (unpasteurized sake) released from the brewery today!

As autumn deepens, many of the leaves have fallen from the trees near Hyotei.

As winter approaches, a festive, end-of-year atmosphere is gradually beginning to permeate the city.

Today, we'll be talking about something perfect for drinking with or giving as a gift to someone special during the New Year's holiday season.

The sake is finally being released from the cellar!

This is "Nakagumi Daiginjo Genshu," a premium sake that is only available for a limited time, twice a year.

It possesses the crispness and refreshing character typical of Niigata sake, along with a dignified and elegant flavor.

A Daiginjo sake brewed with "Koshi Tanrei," a sake rice variety from Niigata Prefecture, is a "Nakagumi" (middle-pressed) sake.

This is a little-known, premium sake made by collecting only the finest parts and bottling them.

In presses using a vat, the first liquid to come out is called "arabashiri".

Next, it is divided into three stages: "intermediate drawing," and then "pressure squeezing."

Among them, the "nakagumi" (middle portion) is considered to be the part that best expresses the characteristics of the sake's taste and aroma.

It is a type of sake that is used for competitions such as sake tasting contests.

Brewed by the brewers with the same care and attention to each grain of rice as they would their own child, this sake boasts an exquisite flavor.

Another key point is the attention to detail that has been incorporated throughout the packaging.

A high-quality mechanical stopper, seal, double-door presentation box, and textured Japanese paper.

Beautiful foil lettering that shimmers and sways on the imagined label.

This is sure to become a special piece that you'll want to display and admire.

Please take this opportunity to try it out.

*Limited quantities available, while supplies last.