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A magnificent natural setting at the base of Mt. Kakuta, ideal for sake-making
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This historic brewery, located in a town at the base of Mt. Kakuta roughly one hour by train from the center of Niigata City, was established in 1890. Its singular goal was to make a great-tasting sake. The name Tsurukame (which means “crane” and “turtle,” both traditional symbols of longevity) was given to the sake brewed here because it is easily recognizable for Japanese people, and because it has a happy celebratory meaning that people love.
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Time-tested techniques developed since our establishment in 1890
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To ensure that we deliver the highest quality sake to our customers, the sake made at this brewery is produced in small lots. Meticulous attention is paid to every detail, which our master brewers tailor to each batch, from rice selection to the rice-washing process and conditions for optimal water absorption. In this way, the attributes of the rice are very effectively highlighted.
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Temperature-controlled bottle storage offers unbeatable fresh-brewed flavor
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Echigo Tsurukame sake is known for its bold flavor and acidic notes. Freshness is key in achieving these two qualities.
Sake varieties carrying our brand name are brewed over fire only once, after which time all of it is stored in bottles.
As far as possible, the sake is not matured in tanks, which helps it to retain its fresh-brewed flavor in storage. It is our pleasure to provide our customers with Echigo Tsurukame, known for its full-bodied, extraordinarily smooth qualities.
ç¶è²¯èµã®å¹æãšã¯ The effect of bottle storage
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Japanese sake ferments and declines in quality with exposure to oxygen in storage.
When sake is stored in tanks, there are inevitably openings at the top, which cause unfavorable changes in the sake.
Any such gaps are far smaller with bottle storage, and temperatures can be even better controlled by placing the bottles in a refrigerator. Bottle storage is far superior to tank storage for maintaining freshness.
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echigotsurukame sake brewing