Ninki Shuzo's Challenge
Handmade is the only way we conside.
By popularizing sake making at plants, though efficient, sake has become an industrial product and therefore it is said that the value of Japanese sake itself has been lost.
We have to admit that our craftmanship culture cannot be replaced by machines. Ginjo is all what we produce.
We do not produce regular sake.
Cooking with well-prepared “dashi”, Japanese broth, tastes very different from that of easily prepared chemical seasonings.
Same for our sake-making: our sake is crafted only with rice milled down to 60% and through carefully overseeing the fermentation process under low temperature.
That is how we have continued to produce our finest quality Ginjo.
Finest traditional methods and tools are our pride.
To brew real, proper sake, we believe no effort should be spared during the production process.
We opt to use traditional wooden tools, steam with Japanese traditional steaming cauldron, and our Koji is hand-made.
As we believe our sake-making is an art of Japanese tradition, we continue to respect the traditional procedure without any intention to rationalize even our tools.
Our in-bottle storage technique, our quality control.
Exposure to light, high temperature and open air are the major factors that contribute to the decline in quality of sake.
By using an in-bottle storage technique, our sake is not exposed to air, thus negative effects by oxidation is prevented.
This method is the best in maintaining sake quality as opposed to storing sake in tanks.
We strive to make Tohoku shochu.
Compared to sake's history of 2000 years, shochu has been around about 600 years.
Only recently has "honkaku shochu" (shochu that is singly distilled and from only one raw material) come to be drunk in the Tohoku region.
But the demand for shocu has increased for health-related reasons, and the sake-brewing season has shortened due to environmental changes.
So Ninki Shuzo has begun to produce shochu from early summer to the fall. We focus on the quality of the ingredients, which include potato, barley, rice and buckwheat, and make clean and refined shochu that aptly represents Tohoku, abd that is to be specifically enjoyed on the rocks.
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