Hanaizumi Ginjo

The Nanko area of ​​Minamiaizu -cho, where Hanaizumi Sake Brewery is located, is still one of Japan's largest snowfall areas in Japan where snow falls nearly 2 meters every year. In the past, in a time when roads and distribution had not developed, the pass was closed by snow, and things did not reach the outside of the village as expected, and it was difficult to get alcohol. Therefore, it is said that the beginning of Hanaizumi Sake Brewery was that local people with the desire to "make it themselves" gathered and started making sake. Therefore, it is unusual for a sake brewing company, and there is no hereditary brewery. Even now, everyone who works in Hanaizumi, including Mori, is a local and Nango area. Lives in this land, loves this land, and brews alcohol in the calm nature of nature. Sake grown in the rich nature of Minamiaizu and the climate. That is Hanaizumi / B. Using Aizu rice, Takashimizu and Jizosawa Water Source, which springs in the local area, local brewers are making sake with sincerity. The feature is self -polished rice and "Mochi rice four -stage preparation", which is performed in all brands. Sake is usually made in a "three -stage preparation", which is usually divided into water, koji, and rice in three times, but after that, it is a method of preparing steamed glutinous rice. The brewers have been involved in their own evolutions every year to the traditional methods that have been handed down for a long time. This work creates a unique taste of Hanaizumi, with a neat but gentle taste and richness. Currently, it is said that only our company is conducting "mochi rice four -stage preparation" in all brands.