Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60%

alcoholic content

15.0

sake leeway

-2.0

The Nagaoka Kaido, a back road, connected the Mikuni Kaido, a key route for the Sankyo Koshu, and the Kitakuni Kaido, which transported gold from Sado Island. Sekihara Sake Brewery was founded on this road. It is said to have been founded in the Kyoho period (mid-Edo period). Since then, for more than 300 years, the brewery has devoted itself to sake brewing without a single winter break.
Only carefully selected domestic rice is used as raw material, and the sake is brewed in the harsh winter months of deep snow in Echigo Nagaoka, using traditional cold brewing techniques that have been handed down since the brewery was founded in the mid-Edo period.
Echigo Nagaoka Han Junmai Ginjo has a subtle ginjo aroma and a full, gentle flavour that is enhanced when served cold, from snow-cold (around 5°C) to cool (around 15°C).