A new kind of sake brewing which is a harmonious blend of age-old tradition and the very latest technology. |
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Brewing of NIHONSAKARI is based on a long history of traditional brewing skills and a corporate philosophy of customers satis-faction. We provide safe products and respond to various needs with the latest equipment and technologies of brewing such as biotechnology. 
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Japanese sake is produced by fermentation of koji and yeast fungi after steaming carefully ground rice. Sake has various flavors and tastes according to the condition of koji and yeast fungi. NIHON SAKARI seeks new ways of brewing with scientific brewing technology including the development of a new type of yeast and the improvement of koji fungus in order to comply with sake drinkers' expectations. |
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"Kenjyo"We have developed the inositol high production fungus which can increase the vitamin 'inositol' contained in sake up to fifty times more than traditional fungi. We made a new healthy product with no chemical compounds and no artificial additives by using this developed technology. |
"Green Pack 70"We succeeded in reducing the sugar content by 70% (compared to our Josen sake) with the help of an alcohol-resistant yeast that digests sugar through fermentation (for a sugar content of 1.4 g per 100 ml). Also, during our two-stage maturing process, enzymes increase the flavor (glucose) to produce a more flavorful sake. |
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You can enjoy sake served both chilled or hot at a wide range of temperatures. Warmed sake not only warms the body in a cold season but also draws out the delicate taste and flavor of the brew. Recently the custom of drinking warmed sake has been introduced to many countries. Warmed sake is part of Japanese culture.
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