The rice grown in this region carries a character reminiscent of freshly steamed, flavorful rice—grainy, structured, and full-bodied, expressing a vivid individuality. Through the precision of the shizukudori (drip-press) method, the rich depth typical of clay-based soil is transformed into an elegant, silky sake of great finesse and balance.
Daishinshu’s contract rice fields are spread across three main areas: “Azumino–Matsumoto,” “Kijimadaira,” and “Yaehara.” Each region’s water sources, climate, and soil give rise to distinctive rice characteristics, even when using the same variety. To showcase these terroir differences, Daishinshu launched the new “Specific Farm Brew” series, brewing separately based on the origin of the rice.
Located in eastern Nagano Prefecture, the “Yaehara district” is renowned for its mineral-rich water sourced from Mount Tateshina and delivered via a 90-kilometer irrigation channel. The high-altitude paddies here receive long hours of sunlight and possess dense clay soil with excellent water retention, producing fully matured rice with profound umami and remarkable depth.
Product Name: Daishinshu Specific Farm Brew Shizukudori Yaehara Chiku
Grade: Futsushu
Polishing Rate: Not disclosed
Rice Type: Kinmon Nishiki
Alcohol: 16%Vol
Brewery Prefecture: Nagano Daishinshu Shuzo Co., Ltd.
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