Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (Nagaoka Gohyakumangoku), rice malt (Nagaoka Gohyakumangoku).

Rice polishing ratio

麹米57%、掛米60%

alcoholic content

15.0

sake leeway

＋6

Tochikura Brewery was established in 1904. The brewery's sake brewing is rooted in the Nagaoka tradition of the 'spirit of 100 bales of rice'.
The famous sake "100 bales of rice" is made from locally grown sake rice and brewed from the limpid spring water that has been used since the brewery's founding.
It is a small craft brewery in Niigata Prefecture, where the brewer is the master brewer.
Among them is the 'Rice Hyakudanbara Traditional Sake', an unusual ordinary sake made from the rice suitable for sake brewing, 'Gohyakumangoku'!
With 57% koji rice and 60% kake rice, it is of such high quality that it should rightly be called 'ginjo-shu', but the Nagaoka people have a sense of depth and pride in calling it a 'normal sake'.
The taste is a clear, dry but light, umakuchi sake with a robust flavour. It can be enjoyed cold or warmed up to suit a wide range of occasions and dishes.