Project Nobel NightCap Japan Committee
KANO SYUZO the brewery company was established in 1819 in Japan. They have been conducted their local economy and the culture as a one of a landowner. In addition, KANO SYUZO is a guardian for natural good quality water because the water is necessary material to make "Jo-Kigen" itself and keep on keeping "Jo-Kigen" Style.
KANO SYUZO inherits "Earnestness to the people, the rice and the water" as their "Jo-Kigen" style. To find the best sake rice to their style, they've been holding their rice paddy and a well of good soft water located in center of the paddy. Moreover, they are careful in educating people and succeed to an important thought of sake.
Type of sake
"KISS of FIRE" which sent to NipponBar is sake brewed by 50% polished rice a name as "Yamada Nishiki" and have matured for 3 years. It has plenty of body, fruity scent, and refreshing aftertaste. Of course, The main brand of KANO SYUZO is "Jo-kigen".
Kaetsu Syuzou is established in the late Edo Period. Komatsu City, Ishikawa Prefecture is famous as a town of kabuki. This brewer is located in Kaga Hot Spring area. The area is studded with other many historic places related to the domain of Kaga and the Maeda family. In addition, there is "Ataka no seki". This is a checkpoint that Yoshitsune and Benkei go through in the famous kabuki program "Kanjincho". As the sake rice is named "Gohyaku mangaku" that means "5 million bushels", Ishikawa is the habitat of rice officially recognized as suitable for sake brewing. In 1961, Kaetsu Syuzou was regenerated by a merger of 4 sake brewers of 3 prefectures.
Water is very essential for sake brewer. This sake is brewed by subterranean water that originates in a thaw of Mt. Haku. They use local sake rice "Gohyaku mangoku" and wash it all by hand. Malting rice is the best important thing. Imagining sake brewer, we often think of tradition and formality. However, Kaetsu reverses our image and have a good, modern and flexible way to make sake.
Type of sake
Kaetsu "Kaga Ginjo". Brewed by pure rice, it has a taste and flavor of "ginjo" at first. Second, a delicious flavour of pure rice spreads in mouth. Smooth and palatable.
Sake liqueur "Yuzu Komatsu". Yuzu grown in south Kaga and lemon are soaked in sake. It's mellow with some bitterness. The bitter taste matches sweet and sour flavor.