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Home > SELECTION (SAKE 日本酒) > Y 弥彦酒造 (彌彦・越乃白雪)

Seductive smoothness - its finest texture has attracted experienced sake connoisseurs in Japan. Made from locally grown Koshi-Tanrei and Yamada-Nishiki, and all cuvées are produced by small volume with high quality in coldest period of winter time. Yahiko-Shuzou is appointed as an official sake offerer by Yahiko Shrine and their sake is being used for holy rituals.

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B243 YAHIKO Extreme 彌彦極純米生原酒弥彦酒造新潟県 1800ml

B244 YAHIKO Extreme 彌彦極純米生原酒弥彦酒造新潟県 720ml

6877 YAHIKO 彌彦純米吟醸弥彦酒造新潟県 1800ml

: HK$480.00

Available

: HK$240.00

Available

: HK$560.00

Available

[Unpasteurised, unfiltered, undiluted]

Yahiko "Extreme" Junmai-Raw is a limited edition and released in the spring season. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, unpasteurised, whole process is done manually, with extreme care that they could think of. [Unpasteurised, unfiltered, undiluted]

Yahiko "Extreme" Junmai-Raw is a limited edition and released in the spring season. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, unpasteurised, whole process is done manually, with extreme care that they could think of. Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou.　"Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.

6876 YAHIKO 彌彦純米吟醸弥彦酒造新潟県 720ml

B169 YAHIKO Beyond The Extreme RAW 彌彦極超生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造新潟県 1800ml

B168 YAHIKO Beyond The Extreme RAW 彌彦極超生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造新潟県 720ml

: HK$280.00

Available

: HK$440.00

Available

: HK$220.00

Available

Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou.　"Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of. [Unpasteurized, unfiltered, undiluted]

Yahiko Kiwami-Goe(Beyond The Extreme) is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Made from locally grown Koshi-Ibuki. [Unpasteurized, unfiltered, undiluted]

Yahiko Kiwami-Goe(Beyond The Extreme) is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Made from locally grown Koshi-Ibuki.

A828 IYAHIKO 伊彌彦純米吟醸弥彦酒造新潟県 N0-01 720ml

A827 YAHIKO 彌彦大吟醸弥彦酒造新潟県 720ml

A182 KOSHINOHAKUSETSU こしのはくせつ越乃白雪にごり梅酒弥彦酒造新潟県 720ml

: HK$240.00

Available

: HK$650.00

Available

: HK$270.00

Available

Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou. Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. It's a cloudy, nectar-like rich Umeshu. Good as an apéritif or digestif.


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全量弥彦産 - 弥彦愛國プロジェクト

弥彦産の米で、弥彦の桜から分離した酵母で、弥彦の蔵元で醸造し、弥彦の書家がラベルを作る─「農業から醸造まで全量弥彦産の酒をつくろう」を目標に、弥彦に生きる人々が協力し合ってプロジェクトが立ち上がりました。米は古代米「愛国」を減農薬・無科学肥料で栽培し、弥彦酒造で醸造、最後に弥彦在住の書家・田中藍堂氏がラベルを手掛けています。酵母は弥彦山頂に１本のみ自生する「弥彦桜」の花びら・樹皮より純粋分離培養した清酒酵母「東京農大弥彦桜5号」を使用しています。

幻の酒米「愛国」とは

「愛国」は東の「亀の尾」西の「神力」と並び称されるジャポニカ米の三大品種。明治中期に生まれた品種で玄米が円粒、炊飯米は釜ぶえをし、いもち病に強く、不良環境下で安定した多収を得やすい品種であることから関東地方を中心に広く普及しました。昭和初期に全盛期を迎え、戦後に衰退した極めて長命な品種でした。「愛国」は明治時代の条件に適応した品種であり、現在の稲作環境には適さず、明治期の背丈の高い稲は伸びすぎてみな倒伏してしまうなど、余分な管理がともないます。しかしそれだけ苦労を重ねても挑戦するに値する「愛国」に、現代の酒造品種にはない魅力があるのです。

蘇った古代米

新潟県作物研究センターに保存されていた「愛国」の種子10gを農協がわけてもらい、稲苗に育て上げました。その種籾を麓二区の１反の田に植え、古代米「愛国」は現代に息を吹き返したのです。それを弥彦酒造が熟成した純米吟醸酒に仕上げ、「愛国」の名にちなみ、『彌彦愛國』と名付けました。

生まれ育った国（ふるさと）へと続くラベル

自然豊かな黄金色に実った稲穂を金色の田んぼで表現し、その田んぼから育ち、収穫された酒米「愛国」から酒を生み出すことにより、弥彦村民の人々が生まれ育った国（ふるさと）を今一度、慈しむ心を育てていくこと。さらに村外の人々には弥彦を訪れ「彌彦愛國」と出会うことにより、悠久なる長い歴史をもつ弥彦の地で「こころ」を感じて欲しいとの願いを込めて書かれています。ふくよかで芳醇な旨み、そして独特の酸味が飲む者を飽きさせない飲み飽きない辛口古代米「愛国」を純粋に味わっていただくため、純米吟醸で醸し出しました。味はふくよかで芳醇な旨みと独特な酸味をもち、飲み飽きしない辛口酒に仕上がっています。手造りで仕込んだお酒はその年々の米の特徴が表れています。毎年醸し出す新酒をどうぞお楽しみください。