<Japanese Sake> Koimari Saki Jyunmaiginjyo / 古伊万里_前 純米吟醸

Product List / お取り扱い商品

■Koimari Saki series / 古伊万里　前（さき）シリーズ

Kumiko Maeda, the fourth generation, and her husband, Managing Director Satoru, started selling this limited edition distributed sake in 2009 in order to move ahead of the local sake brewery built by the previous generation. It can be made in various forms, such as unpasteurized, flame-broiled, arabashiri and aggressive-style.

■This sake won the Grand Prix at the 2013 American Sake Fair. / 2013年全米日本酒歓評会にてグランプリ受賞。
The "Ko-Imarizake" series, which mainly sells Junmai sake, started to be entered in overseas contests in 2012. In 2013, "Koimari Saki Junmai-Ginjo" won the Grand Prix in the Ginjo-shu category of the All-American Sake Fair in Hawaii. This was a great joy for the brewery and an opportunity to let many people know that the sake we brewed came close to tasting good in the world.

■The most extravagant way to squeeze sake "vertically falling" / もっとも贅沢な日本酒の搾り方「垂直落下式」

Normally, the most luxurious way of squeezing sake is called "Shizuku-shibori" by Koimari Shuzo. This sake is made with the drops falling vertically from the sake bag that contains the mash, and you can feel the purity of the taste.

■About Koimari shuzo / 古伊万里酒造について

From the Edo period to the Meiji period, Arita-yaki was exported to Europe from the port of Imari. The pottery was called "Ko-Imari" from the seal of Imari written on the package, and has been loved by people all over the world to this day. The Maeda family (Ko-Imari Sake Brewery) ran a drapery shop at the port of Imari during the Edo period before becoming a sake brewery in 1909. The company has been in business for 111 years and is located in Imari City, western Saga Prefecture, with a small 500-stone brewery.

江戸時代より明治にかけて、有田焼は伊万里の港より欧州へ輸出されていきました。荷に書かれた伊万里の印よりその焼き物は「古伊万里」と呼ばれ、現在に至るまで世界中の方に愛されています。前田家（古伊万里酒造）は、江戸時代伊万里の港で呉服店を営んでいましたが、明治42年に酒蔵に転身。佐賀県西部、伊万里市にある500石の小さな酒蔵で創業111年になります。

■Rice is the birthplace of sake. / 米どころは酒どころ。

The sake brewed with rice harvested from the Saga plains and the famous water of Arita Hakujisen has been loved by the local people for 100 years. In 1971, Maeda Shuzo released the refined sake Ko-Imari and changed its name from Maeda Shuzo to Ko-Imari Shuzo in order to compete with the pottery "Ko-Imari" and to be loved by people all over Japan and the world. The sake is made in the traditional cold-brewed style. The rice used for this special name sake is washed by hand every second. The koji is made entirely by “Box” kōji method. In addition, the sake is pressed in a wooden tank, which is not common in many cases. It takes a lot of work, but the brewery still use this method, not for performance, but because it's the best way for the sake.

佐賀平野で取れた酒米、有田白磁泉の名水で醸される酒は100年もの間地元の方々に愛されて参りました。焼き物「古伊万里」に負けぬようにと、日本中いや世界中の皆様に愛飲して頂きたいとの思いを抱き、昭和46年清酒古伊万里を発売、社名も前田酒造から古伊万里酒造へ変更しました。造りは昔ながらの寒造り。 特定名称酒で使用する酒米はすべて秒単位の手洗い。麹は全量箱麹造り。また、機械での圧搾が多い中、酒の搾りは“木槽しぼり”。手間はかかりますが、パフォーマンスではなく、お酒にとって一番いい方法だと考え、今なお使用しています。