The top rank of sake in Japan, High quality Japanese Sake For rich amino acids, Anti-aging and Cosme,Japan Kusugiku price supplier

The top rank of sake in Japan,

High quality Japanese Sake For rich amino acids, Anti-aging and Cosmetic Effect.

Good as a present for a year-end and a new year greetings , a celebration , a party, and your special event etc.

How to enjoy Japanese sake ?

On the rocks, on a summer day. 

Chill it well, will taste more dry. 

Room temperature, a natural taste.

Joukan  (warmed sake ) Around 45 °C , Scent tighten, taste Crisp and soft, balanced.

Nurukan  (approximately same as body temperature ) Around 40°C, maximize the scent, full body taste.

Atsukan  (hot sake ) Around 50°C, Scent sharp, rich taste. 

Mizuwari  ( sake with water)

Oyuwari (sake with hot water)

Soda wari ( sake with soda)

Kusugiku Junmai Daiginjo-shu :

 

This sake is made with the best technique using only the center of rice which is the best part of the raw material. At first we polish rice to make sake which is called Seimai. Higher the polishing amount (low ratio), we can use only the center portion.  To call it Daiginjo we must polish brewer's rice to less than 50% . Daiginjo is the top rank of sake in Japan and often said to be a "phantom".

Shuzokoutekimai, the rice most suitable for brewing sake, we use 100 percent Yamada Nishiki from Itoshima, Fukuoka, and we polished to 45 percent . Shuzokoutekimai, in another name Sakamai, it means brewer's rice or rice for sake brewery. This rice is not only bigger than common rice , but softer.

It's produced in limited area and the considerable skill is necessary for a rice growing.

Please  enjoy the superb   combination of taste and fragrance .

“Kusugiku” Tokusen Junmai-shu (Special Pure rice):

Taste: Rich and Dry, Recommend Drinking Temperature: 1.40°C 2.Room temperature 3.Warmed

Tokusen Junmai-shu: Polished brewer's rice to 60 percent.

Please enjoy the rich taste and deep flavor.

Hinokuchi, Standard sake, Unprocessed sake:

Taste: Rich and Dry, Recommend Drinking Temperature: 1.Room temperature 2.40°C 3.Warmed 4.Rock 5.Chill

A selected Raw Japanese sake,  This is an unprocessed sake of Kusugiku, high in Alcohol so you can enjoy drinking it Fugu Hirezake or on the rock s .

Fugu Hirezake: a hot sake with roasted puffer blow fish fins, a favorite in a winter for Japanese in old days.

Genshu is an original raw sake , no water added. 

An alcohol concentration is a little bit higher than the normal water-adding sake but you can enjoy a deep flavor.

Tenkazan Honjozo-shu (Genuine brew)

Taste: a little sweet  Recommend Drinking Temperature: 1.45°C 2. Room temperature   3.40°C 4.Hot

A selected Japanese Genuine brew sake.

A alcohol concentration is not so high, most suitable for Kanzake, 

Kanzake :Warmed Japanese sake

Jyousen Kyusyuji, (Standard sake)

Selected Japanese sake.

This sake is standard sake so you can enjoy drinking it in a room temperature to Atsukan (hot),  in varieties.

 

Kusugiku Ougon-syu (Golden sake, gold leaf, Standard sake)

Japanese high-class sake with gold leaf.

This sake is drinking as a celebratory sake, " Iwaizake ".  This sake contain  flakes of gold leaf and it is said to become milder .

 

Kusugiku Limited Daiginjo-shu (Premium brew)

 

We use 100 percent Yamadanishiki from Itoshima, Fukuoka, polished to 35 percent.  

Taste is light and refreshing with umami . This is a limited quantity Daiginjo-shu.

Kusugiku Ginjo-shu (Special brew)

We use 100 percent Yamadanishiki from Itoshima ,Fukuoka, which is polished to 50 percent.  

This sake taste dry and fresh.

Mugi Shochu (Buzen-kai, bamboo charcoal filtration, single distilled shochu):

Shochu is a kind of distilled liquor, and this Shochu is made of wheat, originated in Kyushu , Japan.

It's easy to drink than a rice Shochu because there is no distinct fragrance.

Please enjoy this sake with your friends or family.

Imo Shochu (Sweet potato shochu Sangaibishi single distilled Shochu):

This Shochu taste mild due to uses of vacuum distillation so it's recommended for beginners .

 

It is said that "Sake is the best of all medicines." since early times .

It is prove n scientifically that sake is good for health.

 

Japanese sake has an effect on increasing good cholesterol. By increasing it, bad cholesterol which collected in blood vessel is carried to a l iver and disintegrated.

The bad cholesterol make the inside wall of the blood vessel thick and this causes a high blood pressure, myocardial infarction and cerebral infarction.

However we can prevent such diseases by reducing the bad cholesterol.

In addition, sake has an effect on impeding "angiotensin-converting enzyme" helping to lowering blood pressure.

 

The amino acids attract many people because it is good for everyday health, having good effect to skin and dieting. Sake contains a variety of amino acids such as alanine, valine, Leucine, isoleucine.

As for each health benefit, alanine provides alcohol metabolism improvement, valine, leucine and isoleusine  are said to be effective  to muscle Protein constitution and physical strength up.

It's said that activated oxygen lets a human cell oxidizes, pushes forward aging and it might be carcinogenicity. An antioxidant material called the ferulic acid is included in sake.

This ferulic acid has the effect if restraining formation of peroxylipid. 

The effect of restraining the body to acidize and help prevent developing a cancer.

And by the antioxidative action, it works to prevent skin's aging, wrinkles, sagging and to restrain formation of melanin pigment causing spots and freckles in skin.

In fact many brewer workers making Japanese sake have beautiful hands.

Hayashi Brewery is established in 1837 .  A  local sake is one of the culture in Japan.

We are particular about  brewing sake that deeply rooted in local climate.

We' ve been supported by many people for 170 years.

"We wish to introduce the enjoyment of Sake, not just gently getting drunk."

Our sake was awarded a ' First Prize' by Zenkoku Shinsyu Kanpyoukai,  the National Bureau's Research Institute of Brewing. The best rank of the sake.

Kusugiku the registered trade mark: Hayashi brewery is located in very beautiful midstream of the river  Imagawa that rises in Mt. Hiko . This brewery was established in 1837. At the time, it was known with the name of Wakakusa  to the neighboring villages and It was distributed on a cow back or on a horseback. Owner of the brewery two generations ago, (Third generation) Kuro Hayashi loved chrysanthemum ( Kiku ) and the redolent of chrysanthemum very much so he changed the name " Wakakusa " to " Kusugiku ". A chrysanthemum has the meaning " Prosper ". The name in Chinese of the chrysanthemum mean" ultimate " so he wanted to make it ultimate sake. Hayashi brewery has continued rapid progress since 1935.

Introduction of chef brewer at brewer: Our brewery is in Saigawasakiyama district in Fukuoka prefecture, this place is surrounded by mountains and abounded with nature. What are the requirements that a tasty sake is made? It's said that brewing good sake require good water , good rice and good person . Our sake is made from underflow water of Mt. Hiko , good rice which is grown in the reaches of the Imagawa flowing near our sake brewery, the chief brewer ( Toji ) who inherit the tradition of brewing sake with our technique.

Mr. Kazuhiro Mizuki : He  was born in 1949. He improved the ability in some brewery and he engaged in Hayashi brewery form October 2012. The preparation of sake begins in the middle of November to April of a year. During this period, he can hardly sleep. Even though he had extensive experience in sake brewing, every brewing is different depending on the person, water, and atmosphere. Therefore it's difficult to make sake in the same condition every time. "I can never feel relaxed, thinking how I follow and overcome the sake quality".

To be concerned with having real thing. "Selected rice and selected water".

Water and rice are the two main very important materials for Japanese sake . Shuzokoutekimai is suitable rice for brewing sake , such as Yamadanishiki, Omachinishiki.  Although these variety of rice  grow in limited climate and there is a limit on producing area and production quantity. We use these Shuzokoutekimai in our brewery with local farmer's cooperation. As they say that there is good sake where there's good water, we can't make good sake without good water. It's not too much to say  that sake's taste  depends on good or bad water. Hayashi  brewery has a well to which underflow water from Mt. Hiko . It's conducted good water for brewing sake help aspergillus and  yeast work.  In general, it's said that we can make dry taste sake with hard water, sweetish and mild sake with soft water, It's important for brewing sake to maintain good water. We use hard water. The best water for brewing sake is always spring from this well.  

Our Production:

 

1.We wash rice carefully by hand, which is called “Senmai.”

2.We steam rice with a large-sized steamer called "koshiki.”

   This koshiki can steam rice up to 1100kg at a time .

3.We take steamed rice out of Koshiki.

4.Cool the steamed rice and make “Koji” (malted rice).

5. We make Koji over 2 days and nights in a “Kojimuro”

     Kojimuro is wooden chest for making Koji.

6.We make “Shubo” (yeast mash) which is source of sake.

7.Through the three-step process to make Moromi. Moromi is raw unrefined sake.

8.State of Moromi after 5 days.

9.State of Moromi after 10 days.

10.We divided into sake and sake lees with compressor.

11.This is fresh sake.

12This is a storage tank in brewery.

13.We ship this sake  after the bottling.

14.This is sake cask.

15.This is the scene from the rear side of our premises.

16.A Kendo (Japanese art of fencing) training hall on the premises.

17.We have been teaching the children of the neighborhood for over 60 years.

Record of Awards :

Zenkoku Shinshu Kanpyokai (The National Research Institute of Brewing,)

In 2001, 2005, 2010 "Kusugiku" Junmai Daiginjo-shu  Gold Award 

Fukuoka Kokuzeikyoku Shurui Kanpyokai (The Fukuoka Regional Taxation Bureau's Research Institute of Brewing.)

In 1992-1998, 2001, 2002, 2005

"Kusugiku"  Limited Daiginjo-shu  was awarded an honor prize.

In 2008 Group of the Shochu "Kuromai was awarded an honor prize.

In 2010 Group of the Ginjo "Kusugiku"  Limited Daiginjo-shu awarded Gold Award

In 2012 Group of the Junmai shu "Genjiinomori  Gold Award

Fukuokaken Shurui Kanpyoukai (Fukuoka alcoholic beverages model review society )

In 2012, 2013 Junmai-Ginjo Zanshin  Gold award