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About Sake
Ninja Tokubetsu Junmai (Special polished rice) 1.8L
Ninja Tokubetsu Junmai (Special polished rice) 720ml
Ninja Tokubetsu Junmai (Special polished rice) 300ml
Dai Kōga Junmai Daiginjō (Polished rice ultra-premium) 720mL
Dai Kōga Shiboritate Ichiban (Freshly pressed) 720ml
Dai Kōga Junmaishu Nama Nama (no-pasteurized) 900ml
Ryūka Junmaishu (Unfiltered) Hiya-Oroshi 1.8L
Ryūka Hana Junmaishu (Unfiltered) Hiya-Oroshi 720mL
Ryū Ryoku Kakō Junmai Shibori Tate Nama (Freshly pressed,unfiltered and unpasteurized) 1.8L
Ryū Ryoku Kakō Junmai Shibori Tate Nama (Freshly pressed,unfiltered and unpasteurized) 900ml
Ryū Ryoku Kakō Junmai Ginjō (Polished rice special brew) 900ml
Ryū Ryoku Kakō Junmai Tokusen 1.8L
Ryū Ryoku Kakō Junmai Jōsen 1.8L
Tsuki Akari Junmai Ginjō (Polished rice special brew) 300ml
Sakuragi Honjōzō 1.8L
Sake production terms

Depending on the production period and methods every brewery has its particular way of making Sake. In order to be able for you to enjoy our Sake, we will introduce you some terms proper to Sake brewing.

●Seimaibuai (Rice polishing ratio)
It represents the degree to which rice has been polished (milled) before brewing.
The higher the rate of polishing is, the cleaner, more refined and more fragrant the flavor of the Sake. Rice with a polishing ratio of 60% for example, means that it has 40% of its outer taken out.
Junmaishu Sake must be made with a rice polishing ratio of at least 70%. A ratio of at least 60% for Junmai Ginjō and at least 50% for Junmai Daiginjō.


●Hi-ire (Pasteurization)
It is the process of heating brewed sake for the purpose of pasteurization. The "sake" is heated to temperatures between 60 to 65 degrees °C to kill bacteria and to stop the activity of remaining enzymes to keep the Sake away from changing its taste.
Thanks to the Hi-ire process, it is possible to maintain a stable quality of the Sake.


●Namacho Namazume
Freshly pressed Sake which did not go through the pasteurization process is kept in temperatures that do not exceed 5 degrees °C. Once bottled, the Sake keeps all its original fresh flavors to be enjoyed all time.

●Hiya Oroshi
It is a type of Sake made between winter and spring time. After, pasteurization, it is stored in a cool storage until autumn, when the temperature of the Sake becomes the same as the outside environment and the roughness of young sake disappears. The well fermented Sake is then ready to be bottled.

●Ginfubuki
It is a variety of rice that has been produced for the first time in 1990 in Shiga prefecture and is a mixture between the famous Sake rice "Yamada Nishiki" and "Tama Sakae" Sake rice used in the Kansai region.
"Ginfubuki" is used by our brewery to produceTokubetsu Junmai, Junmai Ginjō and Junmai Dai Ginjō.
How to enjoy your Sake?

●Drinking temperature
To enjoy Sake, and depending on which type you are drinking, you can change its temperature.
For light Sake, you can enjoy it cold (between 6 to 10 degrees °C). For Full body types of Sake the best is to drink it at room temperature (20 degrees °C)
Concerning hot Sake, Japanese started drinking hot Sake since mid Edo period and the temperature depends on peoples taste. But it is recommended to drink it between 35 degrees and 40 degrees °C for Hitohada-kan and 45 to 50 degrees °C for Jō-kan.


●How to keep the Sake
Sake is extremely sensitive to temperatures and light. The most suitable place to keep your Sake is where light does not reach and temperatures between 5 to 8 degrees °C. You can also keep it in your refrigerator.
Seko Syuzo Co.,Ltd.

1807 Ueno, kokacho, Koka City, Shiga prefecture
Tel:0748-88-2102
Fax:+81(0)748-88-4130
Copyright © 2009- Seko Syuzo Co.,Ltd.
 
   
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