Hanaharu's commitment



[Part 1] Delicious rice

Aizu is a basin sandwiched between the Echigo Mountains and the Ou Mountains, with deep snow in winter and severe heat in summer. This climate with different temperatures, the large rivers that flow into the Sea of Japan, and the fertile land grow good quality and delicious rice. Hanaharu uses 100% Aizu rice for sake brewing. We believe that Aizu's local sake can only be made from Aizu rice. Rice grown in Aizu's nature, which is hot and humid in summer and cold in winter, may resemble Aizu people. The main product of Hanaharu, which develops Junmaishu, is Maihime, a variety that is resistant to the cold and has a large body. For Junmai Daiginjo Sake and Daiginjo Sake, we use "Yume no Kaori", a rice suitable for sake brewing in Fukushima Prefecture.

[Part 2] Good quality groundwater

Winter snowfall is nostalgicly stored in magnificent mountains and basins, and is polished to produce good quality groundwater. Only delicious water can produce the delicate taste and aroma of sake. Aizu is a basin surrounded by mountains on all sides. It is a land with a lot of snow and abundant water. Where there is delicious water, there is delicious rice and there is delicious sake.

The ingredients of sake are about 80% water, about 15% alcohol, and a few% extract, and "water" accounts for a large proportion. Water has some ingredients that are effective and some that are not. Water containing an appropriate amount of inorganic components necessary for yeast growth is suitable for sake brewing. Water that you can make and drink deliciously is also suitable for sake brewing. The water quality of Aizuwakamatsu is groundwater with a moderate altitude, and it is easy to give "sweetness" and "thickness" to sake. The water quality of Kitakata is soft water, and it is "light" and "clean" for sake. It seems that it is easy to put out "sa".

In order to bring out the clean taste of Wakamatsu's water quality, it is necessary to polish the rice whiter and ferment it at low temperature for a long period of time, or reduce the hardness of the water. Hanaharu Sake Brewery has introduced an ultrapure water production system that does not energize electricity so that the hardness of water can be changed according to the type of sake. Various measures have been taken so that even if the same water is used, the taste will be different. I think it's fun to think about water when comparing sake from various breweries and regions.

Fermentation building

It is a place to ferment the raw materials sent from the raw material processing building. The large fermentation tank is a tank for preparing 200 stones (36,000 liters). A maximum of 13 tons of white rice can be prepared per bottle. The finished raw sake is about 37,000 liters, and it is possible to produce a little less than 30,000 bottles of commercial sake in terms of 1.8 liters at a time.