Asahi-Shuzo has always brewed its sake amid the natural beauty of Koshiji, an area surrounded by rice fields and uncultivated woodland. They take pride in celebrating the village of Koshiji, the hometown, and the special joys each season brings to it amid the bounty of nature: tea ceremonies amid the green foliage of spring; fireflies in summer; gardens of red maple leaves in autumn; and tours of sake breweries in winter.
At Shoraikaku, tea ceremonies, entertainment and exhibitions are frequently held, and regular concerts are presented in the entrance hall. Koshiji is a village where you can savor both the beauty of nature and a rich cultural heritage.
Asahi Noken is an agricultural production corporation established in 1990 with a mission to preserve Japan’s regional agriculture and produce even better varieties of sake-brewing rice. With its sights set on producing the ideal sake-brewing rice for Asahi-Shuzo, Asahi Noken plays a vital role as a test-field for experiments to reduce fertilizer use and protect the environment.
In 1996 Asahi Noken began research on a rice strain called Senshuraku, which had to be revived after disappearing for 30 years. Asahi Noken worked with Japan Agricultural Cooperatives (JA) and other partners to establish techniques for cultivating this strain. A number of valuable products have arisen from these rice-cultivating efforts, including ESSHU, a sake made with Senshuraku rice, and Junmai Daiginjo SENSHIN, a sake brewed using the Takanenishiki rice strain.
Refreshing unpasteurized Daiginjo sake. Delicate, fresh and fruity mouthfeel. An elegant aroma and a gentle taste are impressive.
Polishing Ratio: 40%
As this is an unpasteurized product, please keep refrigerated.
- Niigata Prefecture