Hankyu Umeda Main Store Bringing the finest Japanese sake to the world! New release of treasured old sake Daiginjo sake 25 years old and oak barrel matured 17 years old (using kasutori shochu).

[Hankyu Umeda Main Store] Bringing the finest Japanese sake to the world! New release of treasured old sake Daiginjo sake 25 years old and oak barrel matured 17 years old (using kasutori shochu). ​
Hankyu Hanshin Department Store Co., Ltd. Press release: October 4, 2024 [Hankyu Umeda Main Store] Bringing the finest Japanese sake to the world! New release of treasured old sake Daiginjo sake 25 years old and oak barrel matured 17 years old (using kasutori shochu). The name is “Homairoha”. Bringing Japanese sake to the world with craftsmanship. Hankyu Hanshin Department Store Co., Ltd. (Kita-ku, Osaka, President: Toshihiko Yamaguchi) is an Ozeki department store with a history of over 310 years that provides original products in the “food” field that provide high added value of Japan Premium for overseas VIP customers. Co., Ltd. (Nishinomiya City, Hyogo Prefecture, President: Kuniko Nagabe) and jointly developed the treasured old sake “Honiroha” series. An unprecedented “new Japanese sake” with high quality value (taste and long-term preservation), high cultural value (region and design), and high rarity value (first appearance and limited sale) has been born. “Honiroba” will be sold at the Haneda Airport Terminal 3 duty free shop “TIAT DUTY FREE SHOP CENTRAL” / Ginza Mitsukoshi store “Japan Duty Free GINZA” / Hankyu Umeda main store B2 floor Japanese and Western liquor section, and will be sold around the world. We will continue to disseminate “Japanese sake”.
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“Honiroha” Daiginjo 25 Year Old Sake 720ml 1,500,000 yen (excluding tax) [Limited quantity] *Recommended retail price in Japan (excluding tax). Treasured Old Sake Wano Rice Sake “Homoiroba” Daiginjo Sake 25 Years Old with Gold Leaf (720ml) 1,500,000 yen (excluding tax) [Limited Quantity] *Recommended retail price in Japan (excluding tax). A special prestige product, carefully brewed from Yamada Nishiki grown in the Special A area of ​​Hyogo Prefecture, by craftsmen among Ozeki. The taste, which has been carefully aged under strict control at low temperatures, is as mellow as honeydew in your mouth. A superb product with deep flavor and mellow acidity. By carefully selecting and aging the exhibited sake that is brewed every year, we offer you a world that you have never experienced before, running through 25 years of time, betraying the concept of Japanese sake. What is old sake? In Japan, sake made from rice has been drunk since ancient times. Over a long period of time, technological advances were made and we arrived at the sake we know today. Considering the commonality of brewing sake using rice, the staple food of the Japanese people, it has a history of about 2,000 years. Alcohol is generally produced by yeast using sugar, so first the starch in the raw rice must be converted into sugar. Sake fermentation involves a complex process in which these steps are performed simultaneously. First, rice koji is made by breeding koji mold on steamed rice, and a starter called “shubo” is made by culturing the rice koji and yeast. Fermentation is further progressed by adding steamed rice and rice malt several times to the fermentation process, called “danjikomi.” After fermentation is complete, the sake is squeezed, sterilized by low temperature heat, and stored and aged. This is a manufacturing method that requires extremely advanced technology. It was during the mid-Edo period that the method of intensive brewing in winter, the most suitable season for sake brewing, became established, and at the same time, a professional group of sake brewers, the chief brewers and brewers, was born. It was also discovered that differences in the quality of the water used to prepare sake had a significant impact on sake brewing, and from the Meiji era onwards to the present, sake production has continued to evolve through improvements in rice varieties, advances in brewing chemistry, and advancements in manufacturing equipment. The essence of sake brewing is to use the uniquely advanced technology of parallel multiple fermentation*, in which starch in rice is converted to sugar by the power of koji mold, and at the same time, sugar is converted to alcohol by the power of yeast. Nothing has changed. “Honiroba” Daiginjo 25 Years Old Sake is carefully brewed from Yamada Nishiki cultivated in the Special A area of ​​Hyogo Prefecture using the best techniques possessed by Ozeki.The sake is carefully stored at a low temperature for 25 years. This is a masterpiece that Ozeki is proud of. *A fermentation method that simultaneously saccharifies rice and ferments the resulting sugar into alcohol. It has a lower risk of spoilage and higher alcohol content than saccharification and alcohol fermentation separately. Treasured Old Sake Wano Rice Sake “Homoironami” Aged in oak barrels for 17 years (using lees removal shochu) (720ml) 800,000 yen (excluding tax) [Limited quantity] *Recommended retail price in Japan (excluding tax). Sake is brewed with the finest Yamada Nishiki grown in the Special A area of ​​Hyogo Prefecture, and the sake lees are re-fermented and distilled to create kasutori shochu, which has been carefully aged in oak barrels for 17 years. The sake that has been awakened from its aging has a sweet and silky texture. Its deep flavor will transport you into a dream, just like aged malt whisky. This is a gem that opens the door to a new world that no one has ever experienced before. Image
URL: https://prcdn.freetls.fastly.net/release_image/14431/1931/14431-1931-63d9c03f71c8a56f4061105318347c8e-1909×2700.jpg “Honiroha” 17 year old sake aged in oak barrels (using lees removal shochu) (720ml) 800,000 yen (excluding tax) [Limited quantity] *Recommended retail price in Japan (excluding tax). What is Kasutori Shochu? Sake is said to have originated from around 500 to 1000 BC with the introduction of rice cultivation. In contrast, it is believed that the first rice shochu was made in the early 1500s. Ginjo kasutori shochu is made using the kasu moromi tori shochu method. Sake lees are dissolved in water and shubo is added to make moromi, which is re-fermented and then distilled. The difference from Seisho Kasutori Shochu is that the moromi is made and fermented. “Hoiroba” is a high-quality rice made from Yamada Nishiki from Hyogo Prefecture, which is produced in the Special A area, polished to a rice polishing rate of 35%, and brewed at a low temperature. Shochu made from Daiginjo sake lees and aged for a long period in oak barrels. The amber color that has been aged over time, the long aftertaste and fruity ginjo aroma derived from oak barrels, and the rich scent of vanilla and coconut that can only be achieved through long aging, and the mellow and elegant sweetness. This unparalleled depth of flavor has been coined the term “JAPAN liqueur sake,” and we will take you on a journey to a new taste of wabi-sabi. Thoughts on the “Hoiroba” wooden box The wood used for the wooden box of “Hoiroba” is “wild cherry” from the Tohoku region, including Yamagata Prefecture, in order to contribute to the circulation of Japan’s forests. Wild cherry tree has been a hard material suitable for processing into crafts since ancient times. Processing requires a high level of skill, and the processing of “Hoiroba” is performed by craftsmen from the Tango region, who have continued to support Kyoto’s traditional crafts. In addition, the pattern of the octagonal saucer, “Eight Immortals,” is a Chinese-originated “Eight Immortal” pattern, which symbolizes the well-being of people around the world. Approximately 40% of Japan’s forests are man-made forests that have been cultivated by humans, and have been conserved through the cycle of “planting → nurturing → harvesting → replanting”. However, due to the current decline in demand for domestically produced lumber, worsening profitability of the forestry industry, and depopulation of mountain villages, appropriate forest management is not progressing, and Japan’s forests are becoming increasingly degraded. By using domestically produced wood, you can indirectly participate in forest conservation and be environmentally friendly. Cherry wood produced in the Tohoku region generally refers to the wood of the wild cherry tree known as Yamazakura. Yamazakura is a type of cherry tree that is widely seen in Japan, and its wood is characterized by its beautiful grain and color. Its color varies from pink to reddish brown, and as it ages, it changes to a deeper tone.Its beautiful grain and color are used to make high-end furniture and crafts, and it is used by traditional Japanese woodturners. It is also valued for its craftsmanship and craftsmanship, and plays an important role in Japanese culture and crafts. Due to the low production volume, the distribution of building and interior materials is extremely limited. From ancient times to the Middle Ages, the Tango region was considered important as a material for important buildings such as shrines and temples, Buddhist utensils, and sculptures due to its location close to Kyoto and surrounding areas. During the Edo period, woodworking technology developed and many craftsmen created a variety of wood products. The traditional techniques and skills of the craftsmen are still respected today and are utilized in the production of wood products. Sales location: Haneda Airport Terminal 3 duty free shop “TIAT DUTY FREE SHOP CENTRAL” / Ginza Mitsukoshi store “Japan Duty Free GINZA” / Hankyu Umeda main store B2F Japanese and Western liquor section