Eiga Special Junmai 50%

Eiga Special Junmai 50%

¥27,500(税¥2,500)
個数:Qty:
This is a pure junmai sake (in which the only ingredients are rice and yeast) that delivers the superb aroma of a ginjo sake. The aroma has less of the deep umami inherent in rice, and enhances the flavors of cuisine for a truly special culinary experience.

無限のニュアンス、生原酒。

火入れの工程も加水も一切行なわず、日本酒の無限のニュアンスを引き出すことができる生原酒。
繊細でありつつも厚みさえ感じられる口あたりは、日本酒に隠された「甘味」「酸味」「辛味」などをよりくっきりと感じることができます。

無垢な旨さだけを取り出す、袋搾り。

酒袋にもろみを詰め、自然の重力だけで日本酒を搾る。余分な雑味を抑え、日本酒本来の味わいだけを抽出する。
量の確保が難しく、市販の日本酒ではほとんど行われていないこの方法に、長谷川栄雅はこだわっている。

蓋麹法という名の、伝統の技。

長谷川栄雅の麹づくりに欠かせない技。それが、米を小分けに盛った麹蓋をこまめに積み直し、麹の温度調節を行う蓋麹法。
複雑な味わいと香りを引き出せる反面、大変な技術と労力を必要とする。

蓋麹法という名の、伝統の技。

長谷川栄雅の麹づくりに欠かせない技。それが、米を小分けに盛った麹蓋をこまめに積み直し、麹の温度調節を行う蓋麹法。
複雑な味わいと香りを引き出せる反面、大変な技術と労力を必要とする。

特A地区で生産される、
最上の山田錦。

酒米の最高峰である山田錦は、日本酒づくりと同様に、非常に手間のかかる品種でもある。
長谷川栄雅には、特A地区である兵庫県加東市小沢地区の契約農家の協力のもと、最上級の山田錦が使用されている。

水に選ばれし蔵元。

蔵元にとって、水はすべてだ。名勝「鹿ヶ壺」を源流とする揖保川系林田川の伏流水。
長谷川栄雅もまた、大自然の恵みのひとつなのである。

350年かけた、技術の取捨選択。

銘柄の由来ともなっている長谷川栄雅が播州の地で酒づくりを始めたのは、寛文6年(1666年)のことである。以来、350年に渡り受け継がれてきた日本酒づくり。

その歴史の中で行われてきたのは、壮大な取捨選択。時代の変化から生まれてくる様々な技術を見極め、良い部分だけを抽出し、次の世代へとつないでいく。350年におよぶ経験によって研ぎ澄まされてきた日本酒づくりの技が、長谷川栄雅に活きている。

Infinite nuances, unprocessed sake

Raw unprocessed sake that can bring out infinite nuances of Japanese sake without any pasteurization or adding water. Delicate yet thick texture allows you to more clearly experience sweetness, sourness, and spiciness hidden in sake.

Gravity drip method – for the ultimate purity of taste

Traditional sake made by the fukuro shibori gravity drip method, where moromi is suspended in cloth bags and left to filter slowly by the forces of gravity alone. This technique eliminates extraneous flavor components, leaving only the pure taste of unadulterated sake, as it has been enjoyed for generations. Naturally, such a time-consuming and labor-intensive process is not suited to mass production. Yet it illustrates the uncompromising approach to quality at the heart of the Eiga Hasegawa brand.

Traditional futa-koji technique

The futa-koji technique is the key to the quality koji employed by Eiga Hasegawa. The rice is divided into small mounts placed on a series of lids that are rearranged at regular intervals to regulate the temperature of the koji. The futa-koji process is highly time-consuming and labor-intensive, but has a unique ability to eliminate the unwanted flavors and scents to deliver unparalleled purity.

Traditional futa-koji technique

The futa-koji technique is the key to the quality koji employed by Eiga Hasegawa. The rice is divided into small mounts placed on a series of lids that are rearranged at regular intervals to regulate the temperature of the koji. The futa-koji process is highly time-consuming and labor-intensive, but has a unique ability to eliminate the unwanted flavors and scents to deliver unparalleled purity.

The finest Yamada Nishiki
sourced from Special A Zones

Yamada Nishiki is considered the ultimate rice variety for making sake. However, like the sake-making process itself, growing Yamada Nishiki rice is a painstaking exercise that requires dedication and patience. Eiga Hasegawa is made from the finest Yamada Nishiki rice, grown by a dedicated team of contract farmers in Ozawa, a designated Special A Zone in the city of Kato in Hyogo prefecture.

A sake brewery is defined by the water it uses

The water used to make sake has a major bearing on the quality of the final product. Eiga Hasegawa is made using infiltration riverbed water from the Hayashida river, part of the Ibo river system that finds its source in Shikagatsubo–a region famed for its natural beauty. In this sense, Eiga Hasegawa sake is truly a gift of nature.

Techniques painstakingly refined over 350 years

The sake-making tradition started by our founder Eiga Hasegawa has been painstakingly honed and refined over a period of 350 years. Today, the pioneering technique established by Eiga Hasegawa lives on, preserved and improved over the course of history for us to enjoy today.

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