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The waters of the Azusa River are said to be protected by a Dragon that resides at Azusamizu Shrine in Nagano. This sacred dragon water is transformed into “Souteinai” and “Souteigai”. The water from the Mountain Snowfall after a time forms the river which ripens crops. We decided to make the best sake with Nagano-rice, blessed with the climate and natural features, to increase the value of sake and to deliver excitement beyond expectations to the world. The Dragon on the Label represents the passion of the brewer.

Project 1

最高級の日本酒を、
酒米から造る

「酒米から、日本酒業界全体の価値を上げていく」純米大吟醸「想定内」「想定外」は、そんな構想から始まった。着目したのは「金紋錦」という酒米。気候・風土に恵まれ、日本でも屈指の農産地である信州で、5つしかない酒造好適米のひとつ。上質な酸味と複雑味が特徴で、品評会受賞の常連でもある。プロジェクトチームは、金紋錦を知り尽くした最高の造り手として、大信州酒造に行き着いた。栽培農家は、標高700mの八重原で米造りを行う「(株)太陽と大地」。風・水・土・光、そして夜はしっかりと温度が下がる気候。八重原には、酒米造りに必要なものすべてがそろっていた。

Making the Finest Sake from Sake Rice

Exceeding expectations is our norm. "Raising the value of the sake industry with sake rice" was the first concept of the "Souteinai" and "Souteigai.” The sake rice Kinmon Nishiki was specifically selected for this project. It is the rice which is grown in this blessed climate of Nagano with its natural features which we’ve chosen to create our premium sake and deliver a truly world class product. It is characterized by its high acidity and complexity and is a regular recipient of awards at sake competitions. The project team found the best brewer with a thorough knowledge of Kinmon-Nishiki, the Daishinsyu Brewery. Their rice grower is "Taiyo to Daichi," in Yaehara, located 700 meters above sea level; the climate is blessed with wind, water, soil, light, and the temperature drops steadily at night. Yaehara has everything necessary to produce sake rice.

Exceeding expectations is our norm. "Raising the value of the sake industry with sake rice" was the first concept of the "Souteinai" and "Souteigai.” The sake rice Kinmon Nishiki was specifically selected for this project. It is the rice which is grown in this blessed climate of Nagano with its natural features which we’ve chosen to create our premium sake and deliver a truly world class product. It is characterized by its high acidity and complexity and is a regular recipient of awards at sake competitions. The project team found the best brewer with a thorough knowledge of Kinmon-Nishiki, the Daishinsyu Brewery. Their rice grower is "Taiyo to Daichi," in Yaehara, located 700 meters above sea level; the climate is blessed with wind, water, soil, light, and the temperature drops steadily at night. Yaehara has everything necessary to produce sake rice.

Project 2

信州の米と、水と、
人の手から生まれた奇跡

あたりまえのやり方では、これまでなかった高級酒は造れない。まず、稲作は無農薬・有機肥料。一株一株がしっかりと光を浴び、風が株間を吹き抜けることにより稲が伸びやかにそだち、豊かな実をつけるように、稲の間隔を通常の2倍あけ、人の手で植えることにした。次に、水。酒の風味を決めると言われる仕込み水には、梓川水系の井戸水を使用。北アルプスの山々に積もった雪が、何十年もの時を経て濾過され、梓川に流れ込んだ水である。その水質は、やわらかな口当たりと、きめ細かい舌触りをつくっていく。そして造りは、すべての工程に最も手間のかかる吟醸づくり。米の雑味をなくすため、麹米は38%、掛米は40%まで削る。 ゆっくりと発酵させたもろみを、蔵人総出で行う「袋搾り」で上槽する。麻のような布袋から垂れる酒のみを抽出するのは、芳醇な香りや米の旨み、なにより生まれたままの表情や個性を残すためだ。気の遠くなるような手間暇をかけて、奇跡の味わいは完成する。

Miracle born from rice, water, and human hands in Nagano.

To create an unprecedented premium sake and set a new high-standard which up to now has never existed, the normal is no longer acceptable. For the first point, the rice should be cultivated using no pesticides and organic fertilizers. The rice plants will be planted by hand, with twice the usual distance between the rice plants. This helps plants to expose to sunlight and to have the wind blow between them, which allows the rice to grow and bear abundant fruit. The second point is the water. Our brewing water, which is said to determine the flavor of sake, is sufficient water from the Azusa River system, filtered through decades of snow in the Northern Alps' mountains. This water quality creates a soft mouthfeel and pleasing texture on the tongue. The brewing process is called the Ginjo-zukuri, the most time-consuming method of making Ginjo sake. The koji rice is polished to 38%, and the kake rice to 40%, to eliminate unwanted taste from the rice. After slow fermentation, the "moromi" will be pressed in a “fukuro shibori (bag pressing)" method, in which only the sake that drips from the hemp-like cloth bag is extracted. This is to preserve the mellow aroma and the flavor of rice to express the character of the sake as it was born. The miraculous taste achieves through time-consuming and labor-intensive processes.

To create an unprecedented premium sake and set a new high-standard which up to now has never existed, the normal is no longer acceptable. The rice should be cultivated using no pesticides and organic fertilizers. The rice plants will be planted by hand, with twice the usual distance between the rice plants. Our brewing water, which is said to determine the flavor of sake, is sufficient water from the Azusa River system, filtered through decades of snow in the mountains. The brewing process is called the Ginjo-zukuri, the most time-consuming method of making sake. After slow fermentation, the "moromi" will be pressed in a “bag pressing" method, in which only the sake that drips from the hemp-like cloth bag is extracted.

Project 3

熟成酒には、
無限の可能性がある

日本酒のおいしさを、極限まで追求したい。そんな想いを持つチームの仕掛けは、もうひとつあった。熟成酒である。ワインやウイスキーでは当たり前の製法だが、日本酒も熟成させることにより、香りや味わいが変わっていく。「想定内」「想定外」は、2017年の1stヴィンテージから熟成を見越して貯蔵。このランクの酒を最初から熟成前提で造るのは、大信州酒造でも、類を見ない試みである。熟成は、酒の理想的な貯蔵温度とされる-5℃にこだわり、また、その一部は「風穴」と呼ばれる貯蔵庫で保管。岩肌から冷気が出る天然の冷蔵庫で、常に循環している自然の空気は、酒に良い影響を与える。ここに眠っているのは、日本酒の無限の可能性だ。最高の環境と素材と造り手に、時間の力が加わって、感動も、また深化する。

‘Aged sake’ has unlimited possibilities

To achieve the utmost deliciousness, the brewers pulled out one last trick from under their sleeves. The "Aged sake.” Aging is typical for wine and whiskey, though sake also changes its aroma and flavor as it ages. The “Souteinai” and “Souteigai” sake were stored in anticipation of aging from the first vintage in 2017. This is an unprecedented attempt, even for the Daishinsyu brewery, to produce the sake of this rank with the assumption that it will mature from the very beginning. The sake is stored at -5°C, considered the ideal storage temperature for sake, and some of the sake is stored in the “fuuketsu (wind cave)," a natural refrigerator that emits cool air from the rock surface. The natural air circulating in this natural refrigerator, with the cool air coming out of the rock surface, positively affects the sake. What lies dormant here is the unlimited potential of sake. The impression deepens with the best environment, ingredients, and brewers, combined with the power of time.

To achieve the utmost deliciousness, the brewers pulled out one last trick from under their sleeves. The "Aged sake.” Aging is typical for wine and whiskey, though sake also changes its aroma and flavor as it ages. The “Souteinai” and “Souteigai” sake were stored in anticipation of aging from the first vintage in 2017. The sake is stored at -5°C, considered the ideal storage temperature for sake, and some of the sake is stored in the “fuuketsu (wind cave)," a natural refrigerator that emits cool air from the rock surface. What lies dormant here is the unlimited potential of sake. The impression deepens with the best environment, ingredients, and brewers, combined with the power of time.

cheers
Products

Fine acidity and complexity beyond the ecstasy of fresh apple

Unexpected luxury, containing only the finest sake qualities

The great sensuality of perfectly ripe plums and the most refined sake

熟成 Vintage 熟成 Vintage

熟成酒は、「想定内」「想定外」の魅力のひとつ。 2017年の1stヴィンテージから熟成を目指して貯蔵しており、 各年代の熟成酒を飲み比べられる日本酒は非常に稀です。 4年目ごろから、まろやかさや落ち着きが増す変化が現れます。 また、風穴で3年間を過ごした梅酒は、別格の風味・品格に。 熟成や年代によって変わっていく生きた日本酒の違いを、 どうぞお楽しみください。

想定外 ヴィンテージ

2021
非常に上質な酸と香りと醸造由来の微発泡感が調和を見せる
¥33,000
カートに入れる NEW
2020
今までにないフレッシュな華やかさ
¥33,000
カートに入れる
2019
シルキーで上質な口当たり
¥33,000
カートに入れる
2018
出品酒クラスの華やかさと瑞々しさを体現
¥36,300
カートに入れる
2017
氷温貯蔵による上品なでほのかな熟成香。僅かながらスパイシーさも感じる
¥39,600
2017 風穴熟成
少数限定で熟成中(発売未定)
未定

想定内 ヴィンテージ

2021
やや強めの風味を持ちながら、軽快な飲み口や口当たりも楽しめる
¥14,300
カートに入れる NEW
2020
落ち着きながらもフルーティなアロマ
¥14,300
カートに入れる
2019
滑らかで丸みのあるテクスチャー
¥14,300
カートに入れる
2018
上質な酸とジューシーさが特徴
¥17,600
カートに入れる 残りわずか
2017
まとまりと凝縮感を演出するほのかな熟成香を持つ
¥20,900
2017 風穴熟成
少数限定で熟成中(発売未定)
未定

想定内 梅酒 ヴィンテージ

2020
歴代の中では甘みと酸味が抑え目。比較的軽やかな飲み口
¥16,500
カートに入れる NEW
2019
酸味と甘みのバランスが良い優等生
¥16,500
カートに入れる
2018
甘みがやや強めで旨口なヴィンテージ
¥16,500
カートに入れる
2017
手もぎした南高梅が持つ高級な酸味と数年経過した落ち着きを見せる
¥19,800
2017 風穴熟成
風穴が作り出した別格の品と香り。自然がもたらした変化をお楽しみください
¥23,100
カートに入れる NEW

Awards

毎年ロンドンで行われる、
世界で最も権威・影響力の高いワイン品評会の一つである 「IWC(インターナショナル・ワイン・チャレンジ)」において、 純米大吟醸「想定内」が1stヴィンテージから毎年入賞しています。

IWC5年連続受賞
IWC: International Wine Challenge

※純米大吟醸「想定外」は品評会には出品しておりません

Restaurants

「想定内」「想定外」シリーズがお飲みいただけるお店はこちら

取扱店舗リスト