Flower Box: Mr. Shungetsu Nakamura

Flower Box: Mr. Shungetsu Nakamura

¥17,600(税¥1,600) ~ ¥35,200(税¥3,200)
Delivering flowers of the season arranged by Mr. Shungetsu Nakamura. Japan’s culture is woven through the four seasons. Flowers at times also weave into our thoughts of others, and love for flowers is a part of Japanese culture. Our gift selections are filled with Japanese beauty and sentiment. The types of flowers vary by season. Please contact us for details.
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Born in 1975, a master of "Souami" school of flower arrangement. Features a unique style refining traditional Japanese aesthetics with European creativity.

01 Tsuki(Real flowers)

With the image of the Japanese natural landscape lit in the moonlight, dry branches are arranged with a purple windmill, ferns and Enkianthus. (The types of flowers vary by season.)

02 Tsuki(Preserved)

Selaginella, Heavenly Bamboo, ferns, and Chinese tallow are arranged in the moss. The charcoal represents the surface of the rock in the moonlit landscape. (The types of flowers vary by season.)

03 Yō(Real flowers)

With the early summer landscape in mind, white wire, Hydrangea macrophylla, and Nigella damascena are arranged with a piece of wood covered with moss, a symbol of an eternity. (The types of flowers vary by season.)

04 Yō(Preserved)

With the use of a flower arrangement method that locks time in a flower, lotus flowers and fruit are arranged. The white moss and hydrangea represent the surface of the lotus pond. (The types of flowers vary by season.)












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.

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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