[english-fruit-sake]

Toko Ginjo Plum Sake

Kojima Sohonten Co., Ltd.

Brewery Kojima Sohonten Co., Ltd. Raw liquor Shochu Ingredients Honkaku Shochu, Plums, and Sugar Alcohol content 11～12％ Volume（ml） 500 ml Manufacture process Uses highly fragrant shochu made by distilling sake lees of Junmai class or higher. Fruits & vegetables used Plum Origin Manufactured in Fukui Prefecture Characteristics of used fruit and vegetables Uses benisashu plums cultivated in Fukui Prefecture. These belong to an excellent plum variety called Nanko, which is native to Wakayama Prefecture. Benisashu plums are difficult to cultivate, and even with the same amount of time and effort, only 1/3 of the amount of Nanko can be harvested. Compared to other types of plums, the flesh is thicker because the seeds are smaller than other plums, and the appearance is characterized by the slightly red coloring on the side of the fruit that was facing the sun. However, to give the plums a sense of transparency, the green plums are used before they turn red. The umami flavors in the fruit come from the high levels of sucrose and free amino acids, and they contain a lot of mineral components such as calcium, magnesium, and potassium. Therefore, when plum liquor is made, these components are extracted, leaving behind a profound taste. Tasting comment Plum liquor made from Junmai sake lees shochu, which has a strong fragrance like condensed ginjo, and is characterized by a gorgeous scent and a transparent yet soft and elegant taste. Recommended drinking temperature 7～10℃ Recommended drinking method On the rocks (if you use big pieces of ice, they will take their time melting, which means that the plum liquor will not be watered down, and you can enjoy it right until the last sip). With soda (recommended for people who feel that the sweetness of ginjo plum liquor is too strong, and also recommended for the summer season. The trick is to mix it slowly so as to not lose carbonation). Storage method Room temperature Compatible local cuisine and ingredients Raw fruit, chocolate, sweets, etc. Pouring ginjo plum liquor onto vanilla ice cream is also recommended.

[english-fruit-sake]

Kojima Sohonten Co., Ltd.

Address 2-2-3 Honmachi Yonezawa City, Yamagata Prefecture Date Established Company established in 1952. Business founded in 1597. Representative President: Kojima Kenichiro History Kojima Sohonten is a sake brewery that was founded in year two of the Keicho era (1597), during the Azuchi-Momoyama period. It is the 13th oldest extant sake brewery in Japan, and is one of the few sake breweries that opened before the Edo period to still be in operation today. In year six of the Keicho era (1601), not long after opening, the brewery became a sake provider for the Uesugi clan after daimyo Uesugi Kagekatsu came to Yonezawa. Rice was often scarce due to famine during the Edo period, and sake prohibitions were put in place to help save the invaluable crop, but the Kojima Brewery was one of the few brewers still allowed to continue making sake. Its famous sake, “Toko” ("Eastern Light"), gets its name from the fact that the brewery is located in the direction of the rising sun when seen from Yonezawa Castle. In other words, it is “Yonezawa’s sunrise sake.” Warehouse Features, Manufacturing Philosophy Our brewery does not add any brewer’s alcohol (jozo alcohol) or import spirits. All of our sake is brewed without adding any alcohol or sugar. While industrially brewed sake may be reasonably priced and more economical, we believe that true Japanese sake joins rice that has been blessed by the sun and earth together with underground water that has melted from snow and lapped at the earth’s crust, and marries the two together with microbes to be brewed. Therefore, we honor our rule to only brew without added alcohol or sugar. Besides Japan, Toko is now enjoyed in about 20 different countries and regions. This gives us confidence that the beauty inherent in carefully made Japanese sake can transcend borders and cultures. Moving forward, we aim to further deepen our roots in local customs and cultures, and continue striving to brew sake that connects with the hearts of our customers. Features of the Area (Geography/Weather/Local Culture, etc.) Yonezawa is located at the southernmost tip of Yamagata Prefecture, in the flatlands of Yonezawa among the plains of the Azumi mountain range, where the source of the Mogami River, “the mother river”, can be found. The summers are hot and humid, and the annual rainfall is slightly low compared to the national average. Winters are harsh, and the area is specially designated as a heavy-snowfall region. The average total annual snow accumulation can be as much as 10 m, and snow can become as deep as 100 cm in urban areas. The Azuma Mountains, which spread out from the south of the city, are mostly located within Bandai Asahi National Park, allowing people to enjoy grand natural landscapes that change with the seasons. People can also easily enjoy an abundance of hot springs year round, mountain climbing in the summer, and skiing in the winter, making the city “rich with the blessings of nature.” Yonezawa lost the look of its old cityscape to major fires that broke out in 1917 and 1919, but there nevertheless remain many cultural treasures of the past, including national historical sites like the Uesugi Clan Mausoleum and Uesugi Harunori keishi kougei ato (the site where Uesugi Harunori went to greet his mentor), as well as national treasures like the “Rakuchu rakugai zu” paintings that depict scenes in and around the capital, and the “Uesugi Monjo” writings. For this reason, the city is visited and enjoyed by many as “the castle town of the Uesugi clan.” Annual rainfall/snowfall/sun Average annual rainfall: 1950 mm. Average annual snowfall: 711 cm. Average number of days of sunshine: 66 days Annual high/low temperatures (°C) Yearly high: 29℃. Yearly low: -7℃

[english-fruit-sake]

Takasago Sake Brewery Co., Ltd.

Address No.1 Right, 17 Miyashitadori, Asahikawa, Hokkaido Date Established October 1899 Representative President & CEO　Naoyuki Ishikura History Tetsusaburo Kohiyama, born as the third son of Fukunushi Han’emon, the cotton-thread wholesaler in Wakamatsu City, Fukushima, ran a drysaltery business in Sapporo under the name “Kakujo.” However, when inspecting the Kamikawa region, he made some observations, and decided to “put everything into making a business in Kamikawa in the near future”, after which he moved to Kamikawa to start a new millet dealership business. As the waves of development in Hokkaido gathered pace, the population also grew, and, blessed with land rights and opportunities in Asahigawa, Tetsusaburo considered carefully and decided to take on a set of distillery equipment from an acquaintance and moved into the sake distillery business. In 1899, he founded the Kohiyama sake distillery (currently Takasago sake distillery). This was the fourth such distillery established in Asahigawa, but after that ten distilleries were opened in succession, and Asahigawa became known as the “open sea of Hokkaido.” The distillery, which at the time of construction conducted business using a series of operations, including manufacturing, bottling, storage, and sales, currently coexists as a direct sales outlet with an appearance unchanged since its origin. Warehouse Features, Manufacturing Philosophy The Asahigawa local sake brewery was founded in 1899. Surrounded by severe climate features and the nature of Mt. Daisetsuzan, this is a region with rich water resources, and, with its high-quality rice and water, can be said to be an environment ideally suited to sake brewing. Nearly 90% of the rice used is from the Hokkaido brands of “Ginpu”, “Suisei”, and “Kitashizuku”, and is rated very highly. The “Kokushi Muso” sake, with its smooth and refreshing dry taste, was created in 1975, based on an appreciation of the way in which people’s tastes were changing, and, as a sake encapsulating the wish to be a “sake unique in the world that will be spoken of by future generations”, it is now a representative brand of the Takasago brewery. In recent years, we have adopted the “snow storage method”, which is an ecological method of storage using the natural environment found in snowy regions, and by creating Japanese sake that brings out the regional characteristics of the rice-production areas within Hokkaido, we are developing products with companies in other business fields, utilizing fully about 50 t of refined sake lees annually. We continue to brew local Asahigawa sake “that can only be found here.” Features of the Area (Geography/Weather/Local Culture, etc.) Asahigawa City is the largest basin area in Hokkaido surrounded by the Mt.Daisetsusan mountain range, and is an area richly blessed with water resources, being situated at the confluence point of four rivers. The water used in making the sake is soft water with an extremely low iron content from the Chubetsu river basin. The quality of the water hardly changes throughout the seasons, and the land can be said to be blessed with water, which is an important element of sake brewing. The hottest month of August has an average temperature of 21.1℃, whereas the average temperature in the coldest month of January is -7.5℃. The difference (annual range) reaches 28.6℃, and it is the city with the largest difference between hot and cold temperatures in Hokkaido, and can be said to be richly blessed by the seasonal changes. Annual rainfall/snowfall/sun Annual precipitation: 1.042 mm, annual snowfall: 557 cm, Annual days of sunshine: 1610.9 h Annual high/low temperatures (°C) Maximum annual temperature: 21.1℃, minimum annual temperature: -7.5℃

[english-fruit-sake]

Ezokura Umeshu LAB.(Strawberry)

Takasago Sake Brewery Co., Ltd.

Brewery Takasago Sake Brewery Co., Ltd. Raw liquor Sake Ingredients Sake, plums, distilled alcohol, sugar beet molasses (containing beet oligosaccharide), sugar, strawberry extract Alcohol content 12% Volume（ml） 375ml Manufacture process Hokkaido-grown, regional-specialty fruit is crushed to create a rich, mellow juice that is blended with Takasagoshuzo’s sake-based plum wine to create Hokkaido's first fruit-flavored plum wine with a sake base. Fruits & vegetables used Strawberry Origin Urakawa, Hokkaido Characteristics of used fruit and vegetables Created from a blend of varieties from Sugano Orchards strawberry farm in Urakawa, founded in 1964. Taking advantage of cool summers and warm winters with little snow, the farm grows strawberries in its greenhouses all year round, regularly changing the varieties, and boasts stable production and shipping. With a good ratio of daylight hours and optimum temperatures during the summers, the area is Japan’s largest summer-strawberry producer. Tasting comment Characterized by a sweet aroma of strawberries that spreads in the mouth and the acidity and refreshing taste unique to Japanese sake-based plum wine. “A delicious Hokkaido plum wine” brought to you by the producer. Recommended drinking temperature Chilled (in the refrigerator) Recommended drinking method Straight, on the rocks, mixed with soda. ※ Also delicious when mixed with black tea or beer. Storage method Room temperature Compatible local cuisine and ingredients Various cheeses, mixed nuts

[english-fruit-sake]

Ezokura Umeshu LAB. (Grape)

Takasago Sake Brewery Co., Ltd.

Brewery Takasago Sake Brewery Co., Ltd. Raw liquor Sake Ingredients Sake, plums, distilled alcohol, sugar beet molasses (containing beet oligosaccharide), sugar, grape extract Alcohol content 12% Volume（ml） 375 ml Manufacture process Hokkaido-grown, regional-specialty fruit is crushed to create a rich, mellow juice that is blended with Takasagoshuzo’s sake-based plum wine to create Hokkaido's first fruit-flavored plum wine with a sake base. Fruits & vegetables used Grapes Origin Furano, Hokkaido Characteristics of used fruit and vegetables Created from a blend of different grapes from Furano City Grape Fruit Tree Research Institute (Furano Wine), founded in 1972 as a municipal winery of Furano, Hokkaido.The winery has an integrated system for sales and winemaking using local grapes, grown in the basin’s distinctive and suitable weather conditions. Furano’s climate and land are similar to that of northern Europe, the home of wine. Tasting comment The flavor of rich, fragrant grapes combines with sake-based plum wine to create a refreshing taste. “A delicious Hokkaido plum wine” brought to you by the producer. Recommended drinking temperature Chilled (in the refrigerator) Recommended drinking method Straight, on the rocks, mixed with soda. ※ Also delicious when mixed with black tea or beer. Storage method Room temperature Compatible local cuisine and ingredients Various cheeses, mixed nuts

[english-fruit-sake]

Ezokura Umeshu LAB. (Apple)

Takasago Sake Brewery Co., Ltd.

Brewery Takasago Sake Brewery Co., Ltd. Raw liquor Sake Ingredients Sake, plums, distilled alcohol, sugar beet molasses (containing beet oligosaccharide), sugar, apple extract Alcohol content 12% Volume（ml） 375 ml Manufacture process Hokkaido-grown, regional-specialty fruit is crushed to create a rich, mellow juice that is blended with Takasagoshuzo’s sake-based plum wine to create Hokkaido's first fruit-flavored plum wine with a sake base. Fruits & vegetables used Apple Origin Yoichi, Hokkaido Characteristics of used fruit and vegetables Created using the juice of Akane apples, a hybrid of Jonathan apples from Yoichi and Worcester Pearmain. Located at the base of the Shakotan Peninsula, western Hokkaido, Yoichi is full of greenery with orchards and vegetable fields spread out on rolling hills. It has been known as Japan’s northernmost fruit kingdom since the time apples were first successfully grown in the country. Tasting comment The fresh acidity and sweetness of apples and the acidity of a sake-based plum wine combine to create a very well-balanced and refreshing flavor. “A delicious Hokkaido plum wine” brought to you by the producer. Recommended drinking temperature Chilled (in the refrigerator) Recommended drinking method Straight, on the rocks, mixed with soda. ※ Also delicious when mixed with black tea or beer. Storage method Room temperature Compatible local cuisine and ingredients Various cheeses, mixed nuts

[english-fruit-sake]

Taiyo Sake Brewery Co., Ltd.

Address 1-4-31 Iino, Murakami City, Niigata Prefecture Date Established 1945/05/12 Representative Yoshinori Nakayama History The Taiyo Sake Brewery is located in the castle town of Murakami, where sake brewing has flourished for generations. This became known across Japan more widely after Edo period author Ihara Saikaku wrote in his ukiyo-zoshi "The Life of an Amorous Woman" that "when the rich man from Murakami traveled for pleasure to Shimabara in Kyoto, Kyoto's sake was so inferior that he brought his own sake from Murakami." The history of Taiyo Sake Brewery itself begins with a merger between 14 local breweries. During World War II, the National Mobilization Law and Corporate Development Law pushed preparations this merger forward, starting in 1943 and concluding in 1945 with the establishment of Kaetsumeijo Co., Ltd., producing sake under the brand name Koshi no Tama. Five years on, in 1950, the company changed its name to Taiyo Sake Brewery Co., Ltd. and produced sake under the name Taiyozakari. Even prior to the merger, the brewery could boast of a proud historical tradition, tracing its roots to a brewery founded in 1635 (Kanei 12), even older than the novel Life of an Amorous Woman (which was written in 1686). Warehouse Features, Manufacturing Philosophy Based on our conviction that sake is intended to complement food, we will continue to produce delicious sake perfect for enjoying with a meal, rather than excessively aromatic sake. While always eager to make use of the latest technology, we also try to ensure that our sake also has a human touch. This is the cornerstone of our corporate philosophy: "Creating our rice, creating our sake, creating our community in Murakami—building a real local culture of sake. Taiyo Sake Brewery will be known around Japan as a brewery that shines despite its small size, connecting the dreams of working people to create a company that provides meaning and hope." Features of the Area (Geography/Weather/Local Culture, etc.) The brewery is located in the northern tip of Niigata Prefecture, a region well known for producing high-quality sake rice. It is these wonderful raw materials fostered by the local environment along with proud traditions and superior craftsmanship that allow our beautiful sake to be born. In recent years, we have devoted ourselves to research into the cultivation of sake rice, with 100% of our sake rice (Takane-Nishiki, Gohyakumangoku, etc.) now produced in Niigata Prefecture. Water used in sake preparation is groundwater derived from the Asahi mountain range in Bandai Asahi National Park, which is pumped up from a private well 20 meters underground. Murakami City has the hallmarks of a typical castle town, with many traditional festivals and events such as the Murakamitaisai, one of the three major festivals in Niigata Prefecture, where sake is inseparable from the Shinto rituals involved. Murakami is also known for its beef and salmon, as well as for its tea (the northernmost tea production in the country) and for traditional crafts such as red lacquerware. Annual rainfall/snowfall/sun Annual rainfall： 2701.5 mm, annual days of sunshine：62 days Annual high/low temperatures (°C) Annual maximum temperature: 38.4℃, minimum temperature: -4.0℃

[english-fruit-sake]

Kurabito-no Ichigoshu (Strawberry Liqueur)

Taiyo Sake Brewery Co., Ltd.

Brewery Taiyo Sake Brewery Co., Ltd. Raw liquor Filtered Sake Ingredients Strawberries (grown in Northern Echigo), filtered sake, sugars, acids, and brewed alcohol Alcohol content 11% Volume（ml） 500ml Manufacture process Fruit is washed and soaked in Junmaishu with added sugars and brewed alcohol. After letting it mature for a week, the fruit is removed and the liquor is filtered and hydrated to adjust the alcohol level before being bottled. Fruits & vegetables used Strawberries Origin Niigata Prefecture Characteristics of used fruit and vegetables Made using "Echigohime" strawberries from Northern Echigo. Tasting comment Has the richness of the Junmai sake base combined harmoniously with the well-balanced tartness and sweetness of the strawberries. Recommended drinking temperature 10℃ Recommended drinking method Straight, on the rocks, diluted with water, soda water, or milk Storage method Room temperature Compatible local cuisine and ingredients -

[english-fruit-sake]

Kurabito-no Umeshu

Taiyo Sake Brewery Co., Ltd.

Brewery Taiyo Sake Brewery Co., Ltd. Raw liquor Junmaishu Pure Rice Wine Ingredients Plums (grown in Japan), filtered sake, sugars, and brewed alcohol Alcohol content 11% Volume（ml） 500ml Manufacture process Fruit is washed and soaked in Junmaishu with added sugars and brewed alcohol. After letting it mature for a year, the fruit is removed and the liquor is filtered and hydrated to adjust the alcohol level before bottling. Fruits & vegetables used Plums Origin Gunma Prefecture Characteristics of used fruit and vegetables Made using high-quality large White Kaga plums. Tasting comment Has the richness of the Junmai sake base combined harmoniously with the well-balanced tartness and sweetness of the plums. Recommended drinking temperature 10℃ Recommended drinking method Straight, on the rocks, diluted with water or soda water Storage method Room temperature Compatible local cuisine and ingredients -

[english-fruit-sake]

Funasaka Shuzouten Co., Ltd.

Address 105 Kamisannomachi, Takayama, Gifu Date Established August 28th, 1957 Representative Hiroki Arisu History In the closing years of the Edo period, Funasaka Shuzouten started brewing sake when it was previously known as "Daifumiya," so their history of brewing has actually spanned over 200 years. Funasaka Shuzouten has been a brewery that has continued to support its region, but together with the changing of the times, the amount of sake being shipped started to gradually decrease. Due to a situation where there was no successor, management of the brewery was handed over in 2009 to the Arisu Group, owned by the family of the current manager. In 2010, they began to produce and sell "Daiginjo Yotsuboshi" as their flagship high-quality sake. That same year, following a renovation (expansion of the store, annexing of a courtyard, etc.), they newly opened the Japanese restaurant "Aji no Yohei", which serves sake and Hida Beef. In 2013, they received authorization from "organizations that provide collaboration between agriculture, commerce, and industry" (The Nagoya Regional Taxation Bureau, the Chubu Bureau of Economy, Trade, and Industry, and the Chubu Agricultural Administration Office) for the "manufacturing of sake-based yuzu liqueur." In 2017, they received a "kosher certification" (the first for a brewery in the Tokai region) for their "Special Junmai Miyamagiku", whichthat Jewish people can also drink with peace of mind. In 2018, they were selected as one of the "Companies Driving Regional Growth." They received public recognition from cabinet minister Hiroshige Seko (Minister of Economy, Trade and Industry). Warehouse Features, Manufacturing Philosophy We have set up shop in a major building on the "old town" main street of the "Hida Takayama" sight-seeing area that is visited annually by 5 million people from both inside and outside Japan. Instead of just producing and selling sake, we have also established a store to directly sell our products where customers can personally enjoy sake sold in a wooden box alongside tourist souvenirs, as well as having opened a jointly established restaurant where people can enjoy the taste of sake with the flavors of Hida, such as Hida Beef. We take pride in being an extremely rare local-sake brewer that satisfies all stages of the consumption process; after having produced it, we get you to taste it, and make you want to buy it. This way of working not only makes sake more enjoyable for our customers, but offers consistent service from production to sale. Our comprehensive system enables us to listen to our customers and feed back their requests into the production process. A good sake brewery is one that continues to proactively challenge itself to brew new products while preserving its traditions. That is the sort of sake brewery we aim to be. Features of the Area (Geography/Weather/Local Culture, etc.) Hida Takayama flourished as the center of Hida Province during the Edo period. On the eastern part of the Miyagawa River that flows through the city center, there stand shops and Buddhist temples as vestiges of that era, and there are two Preservation Districts for Groups of Traditional Buildings. Annually, the Takayama Festival is held in spring and autumn, with each being conducted in separate areas: The Takayama Spring Festival (Sanno Festival) takes part in the southern half of the former Takayama Castle town, and the Takayama Autumn Festival (Hachiman Festival) is held in the northern half of the former Takayama Castle town. You will be able to see the "puppet offering" that presents moving puppets made by skilled craftsmen, and also "dazzling festival floats." Hida Takayama is surrounded by mountains and is overflowing with blessings from nature, thoroughly preserving precious ingredients and allowing for a food culture that you can savor with great care. In addition to the traditional local cuisine that incorporates edible wild plants and freshwater fish, you will also get to have your fill of Hida Beef, magnolia leaves grilled with miso and spring onions, Takayama ramen, sake, and more. Annual rainfall/snowfall/sun Annual rainfall：1699.5 mm, annual snowfall：473 cm, daylight hours：1,623.7 Annual high/low temperatures (°C) Annual maximum temperature：37.3℃, lowest temperature：-25.5℃

[english-fruit-sake]

Yuzubei

Funasaka Sake Brewery Co., Ltd.

Brewery Funasaka Sake Brewery Co., Ltd. Raw liquor Honjozo sake Hida no Jingoro Ingredients Sake (domestic Jingoro raw sake), yuzu juice (Gifu Prefecture), fructose Alcohol content 7% Volume（ml） 500ml Manufacture process Made by mixing a generous helping of yuzu citrus fruit, picked in Kaminoho village in Hida, with Funasaka Brewery's special sake, Jingoro. Fruits & vegetables used Yuzu Origin Gifu Prefecture Characteristics of used fruit and vegetables Made from Japanese yuzu juice (Kaminoho, Gifu Prefecture), using a manufacturing process focused on strict quality checking and pesticide-free juicy and sweet yuzu. We've put our hearts into making a high-quality, safe, and delicious sake. Enjoy a tasty, refreshing drink made from the unique fragrance, umami, and citrus oils of yuzu combined with our regional Hida sake Jingoro. Tasting comment Upon opening, you'll notice yourself relax to the fresh and soothing scent of yuzu that wafts on the air. Taste the delicious sourness left by the fragrant umami of yuzu. Enjoy as is, or with ice. Recommended drinking temperature Around 10℃ Recommended drinking method Chilled, with soda, or enjoy on the rocks. Storage method Avoid direct sunlight and store in a cool, dry place. Refrigerate and consume soon after opening. Compatible local cuisine and ingredients BBQ Hida beef, vegetable tempura, assorted sweets.

[english-fruit-sake]

Suppa Nigori Umeko

Funasaka Sake Brewery Co., Ltd.

Brewery Funasaka Sake Brewery Co., Ltd. Raw liquor Raw sake Miyamagiku Ingredients Sake (domestic Miyamagiku raw sake), Plum (Domestic), Sugar Alcohol content 6% Volume（ml） 500ml Manufacture process Produced by mixing the pulp of Kishu plums with the raw sake Miyamagiku. By carefully preserving the unique sourness of the plums, the essence of "plum-ness" has been emphasized in this wine. Fruits & vegetables used Plum Origin From Wakayama Prefecture (Kishu region) Characteristics of used fruit and vegetables The Kishu region plums are known for their plentiful, soft flesh that breaks apart easily on the tongue. Tasting comment This plum wine features the sweet and sour flavour of juicy, fat plums that sparks your tastebuds. The soft flesh of the ripe plums gives the wine an exquisite taste. At a low alcohol content of 6%, it's easy to drink and will leave you feeling sated and refreshed, with a growing addiction to the delicious hints of sourness. Recommended drinking temperature 10℃ Recommended drinking method Chill, mix with soda, or enjoy on the rocks. Storage method Avoid direct sunlight and store in a cool, dry place. Refrigerate and consume soon after opening. Compatible local cuisine and ingredients BBQ Hida beef, Kei-chan, general Chinese foods, assorted sweets.

[english-fruit-sake]

Budojiro

Funasaka Sake Brewery Co., Ltd.

Brewery Funasaka Sake Brewery Co., Ltd. Raw liquor Raw sake Miyamagiku Ingredients Wild grape juice (Hida region), Sake (Miyamagiku raw sake), Fructose Alcohol content 9% Volume（ml） 500ml Manufacture process A tasty liqueur made by mixing a generous helping of Hida region wild mountain grapes with the famous Hida sake Miyamagiku raw sake. Fruits & vegetables used Wild grapes from the Hida region Origin Gifu Prefecture Characteristics of used fruit and vegetables Uses wild grapes picked in the Hida alps. Tasting comment We used 100% wild grapes from the Hida alps to create a rich, wine-like liqueur. The moment it hits your tongue, the fragrant depth of the grapes will clear your senses. Enjoy the peculiar taste of the sweetness and sourness of the wild grapes. Recommended drinking temperature Around 10℃ Recommended drinking method Chilled, with soda, or enjoy on the rocks. Storage method Avoid direct sunlight and store in a cool, dry place. Refrigerate and consume soon after opening. Compatible local cuisine and ingredients Ceramic BBQ grilled Hida beef, beef stew, pasta, assorted sweets.

[english-fruit-sake]

Brasserie Ozawa Co., Ltd.

Address 2-770 Sawai, Ome, Tokyo Date Established December 1702 Representative Ozawa Mikio History This brewery was established in year 15 of the Genroku era (1702), in the Musashi Province village of Sawai, which was along the main route connecting Edo and Koshu. Over the next 300 years, the brewery's produce went on to become the beloved local sake of the Tokyo town of Okutama. The sake name, “Sawanoi”, is named after the place where this brewery is located. Although lying within the borders of Tokyo, Okutama is tucked away rather deep within the mountains and valleys, and is surrounded entirely by nature. The pristine water, and sake borne from it, are truly gifts of nature. Our aim is to brew the kind of sake that, when drunk, will make customers feel the spirit of Okutama’s nature. Warehouse Features, Manufacturing Philosophy People have brewed sake since ancient times as something to offer to the gods. Sake serves as a link between the gods and people, and plays an indispensable role when wishing for happiness or praying for bountiful crops. For that reason, the act of sake brewing is a holy part of Shintoism, and sake masters must have a strict devotion to cleanliness. We believe that when sincere care for each and every bottle is combined with attentive and artful techniques, sake that truly has heart is born. Fresh water springing from deep within the caves that are carved through the bedrock of the Chichibu Paleozoic formations, the lush greenery of sprawling mountains, Okutama’s crisp clean air, carefully selected rice, and finely-honed skills—the Sawanoi creed is that all of these components must come together to brew a single drop of fine sake, which requires the heart, effort, and devotion of our entire company. Features of the Area (Geography/Weather/Local Culture, etc.) Ome is the largest city in the Nishitama District of western Tokyo. The city center developed as a lodging area for Ome-kaido Avenue, and has prospered since long ago thanks to the production of cotton fabrics, being especially well known for “Omejima” striped fabrics and Ome cotton. Prior to the Second World War (before 1939), the area was also a major producer of fabrics known as "yaguji."* The forestry industry thrives in the mountain regions. Tama River flows west to east almost directly through the center of the city, with the flatlands of the east turning into hills and mountains as one moves west. Mitake Gorge, where the brewery is located, is a lovely ravine that has been selected as among the top 100 best places for water in Japan. Here, a walkway is maintained along the river, allowing one to enjoy the natural scenery of each season. *Futon sheets and other cotton fabrics woven in Ome. Annual rainfall/snowfall/sun Annual rainfall: 1507.8 mm, annual sunshine: 87.2 days Annual high/low temperatures (°C) Annual high: 40.8℃, annual low: -9.3℃

[english-fruit-sake]

Sawanoi Umeshu Purari

Ozawa Brewery Co., Ltd.

Brewery Ozawa Brewery Co., Ltd. Raw liquor Sake Ingredients Sake, green plums, sugar Alcohol content 11% Volume（ml） 500ml Manufacture process Green plums and sugar are pickled in the unprocessed sake that is prepared in the springs of Okutama. The plums are removed after about two months, at which point the sake is filtered and stored, and water is added to prepare it for commercialization. Since sake contains large amounts of saccharides, the amount of sugar used is small, and gives it a pleasant taste. Fruits & vegetables used Shirakaga (Green plum) Origin Gunma Prefecture Characteristics of used fruit and vegetables "Shirakaga" are the plums produced mainly in the Kanto region, in such places as Gunma Prefecture. The skin is a pale yellowish-green and is glossy, and the flesh is thick and dense. They are suitable for processing into umeshu, plum syrup, and pickled plums. Tasting comment The deliciousness of Japanese sake and plums have a perfect harmony and a rich taste. The resulting beverage is palatable, easy to drink, and has a refreshing, clean taste. Recommended drinking temperature 10-20℃ Recommended drinking method Straight, on the rocks, with soda Storage method Cool, dark place Compatible local cuisine and ingredients Cold shabu salad made from "Tokyo X" brand pork from Ome

[english-fruit-sake]

Sawanoi Yuzu liqueur Yuzuho

Ozawa Brewery Co., Ltd.

Brewery Ozawa Brewery Co., Ltd. Raw liquor Single distilled shochu Ingredients Shochu, sugar, yuzu juice Alcohol content 11% Volume（ml） 500ml Manufacture process Using white rice bran produced during the rice milling process of sake, yuzu juice and sugar are mixed with shochu distalled at a normal pressure. The mixture is then filtered, and water is added to prepare it for commercialization. The highly fragrant "Hozumi Yuzu" is squeezed entirely by hand. Fruits & vegetables used Yuzu Origin Yamanashi Prefecture Characteristics of used fruit and vegetables Yuzu has been produced in Yamanashi Prefecture in the Komuro and Takaori districts (Hozumi area), formerly known as Masuho town, for a long time, due to the good conditions of the area. The quality of the product and the strong aroma are its distinctive features. The yuzu used in this sake, "Hozumi Yuzu", has been certified as the highest quality in the Keihin region. At an altitude of 400-700 m, the Hozumi region is ideal for cultivating yuzu. Although daylight hours are short, the large mountain in the west protexts the yuzu from the strong summer sun, while the east side is open, allowing for plenty of sunshine in the morning. Tasting comment The whole squeezed yuzu juice is added to the rice bran shochu, so you can smell the fresh fruit aroma and feel the slight sweetness. Recommended drinking temperature 10-20℃ Recommended drinking method Straight, on the rocks, with soda Storage method Cool dark place Compatible local cuisine and ingredients Sake kasu cheesecake made from Sawanoi sake kasu

[english-fruit-sake]

Miyasaka Brewing Co., Ltd.

Address Motomachi 1-16, Suwa, Nagano, Japan 392-8686 Date Established 1933/04/12 Representative Mr. Naotaka Miyasaka History The Miyasaka family founded Masumi in 1662 in Suwa, at the center of the Japan Alps in Nagano Prefecture. Masumi owes its quality to the region’s pure spring water, and to a local tradition of precision craftsmanship. The name Masumi comes from a national treasure, Masumi no Kagami, meaning “mirror of truth.” Already a famous gold-medal winner, the brewery achieved even greater recognition in 1946 with the discovery of a new yeast variety called Number 7, which continues to be the most widely-used sake yeast in the world. Warehouse Features, Manufacturing Philosophy Sake so good we want to open the tap and drink it ourselves…Sake so good it always has a place at our family gatherings…Sake so good we offer it to our friends with pride…We work hard to deliver sake that tastes good to each and every customer. We buy most of our rice from local Nagano farmers, and nearly all of it is sake rice that is specially bred for sake making. We polish the rice in our own polishing plant to ensure the highest possible quality. Features of the Area (Geography/Weather/Local Culture, etc.) Masumi is located in the heart of the Japan Alps in Nagano Prefecture, the site of the 1998 Winter Olympics. Our hometown of Suwa sits in a highland basin with the beautiful Lake Suwa as its crown jewel. Our products benefit from the region’s clean air, long cold winters, and pure water. The excellent water quality has beckoned sake makers for centuries, and there are five sake breweries within 500 meters of our location. The Suwa area is also known for its hot-spring resorts, and for its long history as a center of high-precision manufacturing, from silk weaving a century ago to IC chips and lenses today. Annual rainfall/snowfall/sun Annual rainfall：1560.5 mm, snowfall：12 cm, sun：2119.8 hours Annual high/low temperatures (°C) Annual maximum temperature：32.7℃, Minimum temperature：-13℃