大信州 圃場別仕込み 八重原地區 雫取

【Daishinshu Hojo-betsu Shikomi Yaehara District Shizuku】
Aug / Sept 2026

Founded in 1888, Daishinshu Shuzo uses natural mountain water for brewing, working primarily with Hitogokochi and Kinmon Nishiki rice grown under contract in Nagano. All brewing rice is polished in-house. Guided by the belief that “steaming comes first, second and third,” the brewery places particular emphasis on rice preparation, producing only ginjo-grade sake or above. All its sake is unfiltered and stored in bottles under refrigeration.

The Hojo-betsu Shikomi series explores the character of each rice-growing region. “Hojo” refers to cultivated fields; rice from different regions is brewed separately, with this Yaehara expression using only Kinmon Nishiki grown in the district.

Located in eastern Nagano, Yaehara benefits from long daylight hours and clay-rich soil with good water retention. Its fields are irrigated from the Mount Tateshina water system. The brewery credits these conditions with producing fully ripened rice with substantial umami.

Fresh apple aromatics carry a gentle sweetness. The entry is rounded and smooth, with rice umami and sweetness gradually unfolding. The middle is generous and juicy, while clear acidity gives the softer texture definition and balance. Aromatics and rice flavour linger gently towards a delicate, well-defined finish.

Serving temperature
Serve chilled at approximately 10–15°C

Occasion
Refined meals at home · Seafood and lightly grilled dishes · Drinkers who enjoy apple aromatics, supple sweetness and clear acidity · Kinmon Nishiki sake tastings

Pair with
White fish sashimi, including sea bream, Japanese flounder and sole · Scallops · Sweet shrimp · Botan shrimp · Snow crab · Salt-grilled scallops · Prawn tempura · Steamed white fish · Salt-grilled chicken thigh · Butter-sautéed mushrooms · Chawanmushi

【Brewery】Daishinshu Shuzo
【Grade】Undisclosed
【Volume】720ml
【Rice】100% Yaehara-grown Kinmon Nishiki
【Polishing Ratio】Undisclosed
【ABV】~16%