Niida follows the principle of "Shizenshu" (自然酒), which translates to "natural sake." This means that only natural ingredients are used in the production of their sake.
Traditional Japanese distillate which can be enjoyed as aperitif, for pairing with food and as digestif. You can enjoy cold, warm or in cocktails.
The J.S.A. Sake Diploma is carried out by our partner company Sake & Shochu Acadamy Europe.
More information at: www.sake-academy.eu
More information at: www.sake-academy.eu
At UENO GOURMET we are proud to present premium sake only. Therefore we generally recommend to enjoy our sake chilled. However there are moments and occaisons, to enjoy it warm. Some of the more flavorful sake that belong to the premium category of Ginjo, are loosing their fruity flavor, for example.
"We want to produce sake that is always enjoyed." - The 13th generation Kuramoto, Koichi Saura.
-Infuse every drop of sake with the spirit of craftsmanship
Brewing is the art of bringing human skills into nature and life
Imayo Tsukasa wurde 1767 in Nuttori, einer Stadt der Präfektur Niigata, gegründet. Vor etwa 200 Jahren war Niigata eine florierende Hafenstadt mit umfangreichem Handel mit Hokkaido (im Norden Japans)...
“In the silence of the night, I can hear the mash better and feel its condition.” − Daisuke Kinoshita, production manager and vice-president.
"Ginjo to the world” – 4th generation Kuramoto, Mr. Masumi Nakano
Für hochwertigen Sake wird der Reis vor dem Verarbeiten poliert, um einen möglichst hohen Anteil der im Reiskern konzentrierten Stärke zu erhalten. Je kleiner der Poliergrad, desto feiner und aromatischer wird der Sake.