Sake brewery

下越酒造

Kaetsu Shuzo

Hokuriku Region: Niigata

Kaetsu Shuzo was founded in 1880 in the region of Niigata known for its natural landscapes and mountainous streams.

The very cold winter season and the pure water of the region are perfectly suited to the requirements of rice cultivation and sake production.

Their Kirin brand refers to Mount Kirin located near the kura but also to the legendary Kirin animal, a symbol of serenity and prosperity.

The Kambara brand was launched in 2004 and refers to a neighboring village, a symbol of local culture and tradition.

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Kaetsu Shuzo

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Homare Kirin
Homare Kirin
Product brand
«
Toukubetsu Junmai
»
Toukubetsu Junmai
Product name

ほまれ麒麟　特別純米

Sake with light rice aromas. Mineral and iodized with a dry finish.

Light

Mineral

Finish

Classification:

Tokubetsu Junmai

Sake produced according to a specific and qualitative process.

Alcohol:

14,6%

Volume:

720 mL & 1,8 L

Pairings:

Fish (raw), vegetables, tofu

Type :

Rice:

Gohyakumangoku

Sake rice that gives clear, dry and lightly fragranced sake.

Polishing:

55% (of the rice grains remaining)

Temperature:

Cold

Chilled

Hot

REF: 200137 & 200136

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Homare Kirin
Homare Kirin
Product brand
«
Junmai Daiginjo
»
Junmai Daiginjo
Product name

ほまれ麒麟　純米大純米

Sake with aromas of melon, both dry and delicate, with rice and fruit flavors. It won a prize at International Wine Challenge and Kanzake Award (Hot Sake Award).

Melon

Dry

Delicate

Classification:

Junmai Daiginjo

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 50%. Complex sake with pronounced aromas and refined and harmonious flavors.

Alcohol:

15,6%

Volume:

720 mL & 1,8 L

Pairings:

Aperitif, fish (grilled), dessert

Type :

Rice:

Yamadanishiki, Gohyakumangoku

Yamadanishiki: Considered the best rice for sake, and gives rich, fruity aromas.

Gohyakumangoku: Sake rice that gives clear, dry and lightly fragranced sake.

Polishing: