②Canned food and sake set (FERMENT8 Co., Ltd., Hiroshin Junmai Daiginjo, brown rice brewed)

This is a set of products that were introduced in the live commerce broadcast:

- Two types of sake (FERMENT8 Co., Ltd. Hiroshin Junmai Daiginjo 150ml, Genmai Jyozo 150ml)
- Tuna simmered in kelp
- Scallop hot pot

"Hiroshin" series, in which the brewers' group "FERMENT8" from Nagaoka City, Niigata Prefecture, brings out the unknown charm of Uonuma-grown Koshihikari rice. We deliver a feast of two contrasting sakes and Japanese canned foods that complement them.

■ Hiroshin Genmai Jyozo (Brown Rice Brew)

This "brown rice sake" was born from the challenge of overturning common sake wisdom by brewing with completely unpolished rice. Since brown rice is extremely delicate and ferments quickly, its control requires skilled techniques and tireless observation.

It is a rare sake, a結晶 (crystal) of passion and technique, that is finally completed by craftsmen carefully monitoring the state of the rice and meticulously adjusting the temperature and environment.

• Flavor: A beautiful golden (amber) color, distinct from clear sake. It features the powerful richness inherent in brown rice and a rich umami that wells up from deep within.

• Pairing: This powerful flavor pairs wonderfully with bold dishes.

  • Scallop Hot Pot × Brown Rice Sake: The stimulating spice of the hot pot combines with the rich umami of brown rice, elevating it to a profound flavor.

  • Tuna simmered in kelp × Brown Rice Sake: Enjoy a deep mariage where the savory aroma of soy sauce and the umami of kelp are firmly embraced by the richness of the sake.

■ Hiroshin Junmai Daiginjo

In contrast to brown rice sake, this sake carefully polishes the rice to suppress impurities and pursue the "pure sweetness" of Uonuma Koshihikari rice.

Its refined aroma and smooth finish as it goes down the throat are truly a luxurious drop born from the "culture of polishing." Please experience the broad potential of rice at home by comparing it with the robust brown rice sake.