千葉県·日本酒
Kyokukaku
When you pour sake slowly pressed in a 'fune' (vat) into a cup, a clear aroma without any impurities rises up. With a single sip, the robust umami of the rice spreads, followed by a clean aftertaste—Kyokukaku, a local sake of the Hokuso region, is a cup born from meticulous brewing. Founded in 1830 (the first year of the Tempo era). It is said that the founder, who learned sake brewing in Niigata, established the brewery in this post town to welcome travelers. Because they use the 'fune-shibori' method—pressing slowly using the weight of the mash and light pressure—the resulting flavor is rich with umami and free of impurities. Whether served chilled or warmed, it enhances the flavors of your food. It is a local sake that perfectly accompanies the dining tables of Boso.
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