Shinshu brand Shinshu Brand Award 2021 Shindo Shinshu Division Award "Shinano Nishiki" Super Gen ""

Happiness Shinshu Division Award
"Shinano Nishiki" Super Gen ""
2021 Theme "Zero Carbon"

President of the joint stock company Miyajima liquor store Toshi Miyajima

The Miyajima Sake Store, founded in 1911, was founded in 1911 in Ina City, surrounded by two large mountains, the Southern Alps and the Central Alps, under the theme of "expressing the great nature of Shinshu."

The predecessor president is a sake brewery that has been rooted in the community, such as working on sake brewing without preservatives (salicylic acid) ahead of the country.

Sticking to the local rice and sticking to rice

The current president and the fourth -generation Toshi Miyajima, who has further pursued the commitment to sake rice as a raw material, has begun to cultivate sake by local contract farmers about 30 years ago. We have been making rice that does not use pesticides and chemical fertilizers as much as possible.

Such a Miyajima liquor store has been focusing on brewing by low -spirit white. Above all, the brand line of "91 % of the ultra -low -purity white pure rice sake using contract -free rice" is rare in Japan.

Currently, we are cultivating Miyama Nishiki, Kinmon Nishiki, Hitomo, and Yamae Nishiki in about 9 hectares of about 20 to 30 contracted farmers.

It was when I entered the field with a contract farmer that triggered this ultra -low -ventilation brewing.

"Miyajima -san asked what kind of sake to make in this rice? It is natural that it is safe and wants to make a good sake. I was often evaluated for the sharpened sake, so I was aiming for it, so I told him that it was a small and small "Junmai Daiginjo Sake". What came back was, "Why can you do that wasteful, even though it's a sake rice made with a sweat together." "

Toshi Miyajima, the fourth -generation president and the fourth generation

It was an unexpected word that overturned the values of the Miyajima liquor store, which has received many evaluations, such as won the gold prize for the fifth consecutive term at the national new liquor apprentice, It seems that it was a turning point that not all gain, and that boring the unique liquor unique to this land while snuggling with local farmers.

Rice flavor that can only be felt because it is a very low -purity white

"91 % of" Super Gen "is almost the same rice polishing at the same level as white rice in rice rice, so I wanted to stick to the same level of sake."

Sake has a rich flavor by melting rice, but it is said that rice is less likely to melt when it is low -sperm, and the power of koji may weaken because koji does not bite into the rice. In general, Daiginjo Sake is less than 50 % or less, and about 70 % of pure rice sake or ordinary sake, so it is said that the method of general sake brewing does not work.

What helped here is the manufacturing know -how of "Brown rice Ama liquor", which has been manufactured for about 10 years. It is said that the bitterness and astringency, which had been unwilling to taste, was able to be finished in a harmonious liquor that can be felt as the original flavor of sake rice.

"Super Gen" has three types of products in the spring of 2022, "S91" (Yamae Nishiki), "H91" (Hitogo), and "M91" (Miyama Nishiki).

The "Yamae Nishiki", a new liquor rice developed by Nagano Prefecture and registered in 2020, is often used for Ginjo Sake, and has a soft swelling. In "Super Gen", you can feel the softness unique to Yamae Nishiki, and Mr. Miyajima has the center of the "Super Gen" series.

Since it was registered as a variety in 1978, the “Miyama Nishiki”, the main variety in Nagano's sake, was originally used for dry sake. In "Super Gen", the refreshing sake quality of Miyama Nishiki has been further sharpened, and although the lines feel a little thinner than the Yamae Nishiki, it is suitable for summer.

"Ichigo -kuchi" is a 91 % extraordinary white, a clear, a little bitter -like sake, and is perfect for cheese.

The style of sake that was in the coming era

The philosophy of "Super Gen", which takes advantage of important resources as much as possible, is also embodied in labels.

In the minimum area of the minimum area of the collection of bottles and reducing the burden of the bottle, the design that is the maximum expression is conscious.

In addition to adopting a recycling -type agriculture from an early age, it has been evaluated for being implemented from various aspects, such as reducing food loss and maintaining environmental conservation, and expressing it through products. It led to the award of carbon).

In the future, he wants to make sake brewing with brown rice that is even more transcendental. As the food crisis is shouting, I think that it is necessary to have a more cherished sake brewing perspective in order to deliver a bright future to children 100 years later.

"In the coming era, it is essential that everything is sustainable.

The thought of creating a super -genus has led to the future 100 years ahead.

Happiness Shinshu Division Award
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* This article is information as of May 2022. Please note that the handled products are subject to change.