Sake fans are salivating! ? “Ubu”, a limited edition sake that can only be tasted at 48 fishing grounds, will be available from the first business day this year as well.
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Press release: December 29, 2023
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Sake fans are salivating! ? “Ubu”, a limited edition sake that can only be tasted at 48 fishing grounds, will be available from the first business day this year as well.
*Enjoy the naive taste of Japanese sake, which is perfect for the first time, brewed by two talented brewers with the image of a pure early spring, together with the wonderful fish and shellfish carefully delivered by fishermen*
AP Holdings Co., Ltd. (Headquarters: Toshima-ku, Tokyo, Representative Director and Chairman)
Shijuhachi Gyoba, run by President Hisashi Yoneyama, has collaborated with a brewery to create a special Japanese sake called “Ubu” that celebrates the New Year, and will offer it in limited quantity from the first business day of 2024.
About “ubu”
“ubu”, which was born in 2020, is a sake that Shijuhachi Gyoba, which carefully selects and stocks high-quality alcohol from all over the country, planned with the sake brewer in hopes of contributing to the expansion of the world of sake.
As the new year brings more special opportunities to enjoy sake, we aimed to create a drink that would satisfy even “Japanese sake experts” and would also make “Japanese sake beginners” aware of its deliciousness.
The word “Ubu” conveys the image of “a fresh, fresh taste” and “a drink suitable for the ‘beginning’ of the New Year,” and is available only during the New Year as “ubu,” a brand unique to the 48 fishing grounds. .
This label design expresses the sparkling light of fresh snow and the freshness of being born.
* Luxurious direct-pumped sake made with a lot of effort*
* ubu with Fukucho*
Miho Imada
This sake has a well-balanced acidity reminiscent of the freshness of the new year, a fine grained “ori” that is as smooth as powdered snow, and a soft, sweet flavor.
Please enjoy the refreshing sourness reminiscent of the lemon fields of Akitsu and the compatibility with the small side dishes.
-Imada Sake Brewery Store-
Hiroshima Prefecture. Founded in the first year of the Meiji era. Miho Imada is the current chief brewer who is dedicated to guarding the brewery. The female brewer, who is a leading sake brewer who balances tradition and innovation, was even made into a documentary film. Reference: “Kampai! Women who fell in love with sake” * ubu with Ki*
Mr. Takahiro Nagayama
The beautiful aftertaste that disappears like thin ice, and the refreshing, clean, and dry taste of the sake is reminiscent of the crisp, clear air that has just ushered in the new year.
The sake is squeezed in the “origarami” state, where you can enjoy the strong taste of rice, and is made to go well with sashimi such as yellowtail and grilled fish.
-Nagayama Honke Sake Brewery-
Yamaguchi Prefecture. Founded in 1899.
“Taka”, created by sake brewer Takahiro Nagayama, has become a popular sake brand with fans all over the country.
While it is common for Japanese sake to be made using soft water, Nagayama Honke Sake Brewery is located in an area with medium-hard water, producing the sharp, dry quality of sake that characterizes “Taka.”
Provided store information
■Store
48 fishing grounds stores
Store list▶ http://www.48gyojyou.com/shop/
Also available under sister brands such as Nakizakana Shinjuku Store, Nakizakana Shinjuku Store Hanare, Nihonbashi Suminoei, Nakizakana, and sake bar Otonari.
■Price (tax included)
48 fishing grounds
1 cup: 780 yen / Single mouth: 1,130 yen / Chirori: 2,260 yen *Sister brands have different sake vessels, so the prices are also different. ■Providing period
After January 1, 2024, from the first opening of each store until sold out. The first business day varies by store. We will provide detailed information on SNS, so please check it out or contact the store directly.
About the 48 fishing grounds
After launching the fresh fish model in 2006, we developed our own distribution, which was taboo in the fresh fish industry at the time, and started opening 48 fishing grounds in July 2011. The “48” in the store’s name, Shijuhachi Gyoba, comes from a paper that states that wild fish may no longer be edible in 2048.
From a fishery that chases the amount of catch to a fishery that improves quality and produces better products through fair trade. Based on the philosophy of “creating a fishing industry from an izakaya”, we operate the restaurant in collaboration with fishermen who can pursue the sustainability of fish consumption.
We advocate “food potential,” which brings out the inherent potential of unused fish (ingredients) that can be discarded, and aim for a world where the concept of “food loss” (referring to the disposal of edible parts) is overturned. Masu.
-HP- https://www.48gyojyou.com/
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