Ginza HEISUIKEN Morita storekeeper is Vol.41 by seasonal news impressed deeply with to table
White autumn: We enjoy autumn of long night for sound of insect to hear from here and there
In autumn upbound brewing sake from the finest rice top side (top)
What do you read this character with?
We read this with teppen.
If mostly ga butterfly is strange, person whom we saw reads, but is not so.
On investigation we think whether it is not expectation character.
We attach metal called money of bowl along head to reinforce helmet with a part of the helmet which military commander of the age of civil strife put on originally,
We called round metal parts which bundled up the bowl iron on head iron side.
However, in thing in dream a little more to helmet which is somehow dull in iron side, and was stylish tool of military commander
We think that we won character of butterfly of lucky top.
We thought that it was fashion words of man who was spirit a little, but when we discovered this letter, we thought with such and such and designed promptly.
That is origin of naming of upbound brewing sake from the finest rice "top side" in autumn.
This quality sake brewed from the finest rice is autumn-limited product of the release from Sunday, September 1 to Monday, December 30.
We make liquor with traditional construction method called thing made in midwinter.
Therefore the brewing period is about four months from November to March, but we surround the last brewing sake from the finest rice to teach in February in thermal tank (cool tank) and keep cold at 12 degrees until September.
If it is normal liquor, shuon goes up to 20 degrees to squid despite storehouse of godown style in the summertime.
Besides we feel like often having mature mistake whether in late years it is result of warming.
"Liquor is called" becoming dull by our words, but such a phenomenon aging somewhat gets up.
We turn air conditioner fully, but, as for the storehouse, it is not possible for temperature setting to readily think as kaku ku ceiling is expensive.
As this thermal tank can cool the tank body, there is free temperature setting.
Therefore, we are young, and liquor is finished smoothly at all when we finish drinking "in September and do".
We call this liquor liquor "of" silk in our regular customer.
It is with up "or expresses by the word" cold lowering "in meaning that true ability of liquor spends summer safely in liquor shop from the old days and appears in autumn in" autumn.
Upbound brewing sake from the finest rice becomes representative product of our storehouse like "wild run" of spring sake this autumn.
However, as soon as is not available in limited quantities; called being sold out it is expected.
If we enjoy long autumnal night in silk liquor "top side" which is in aging top the most now and can just kick, we are happy.
Inner capacity: 500㎖
Price: 1,307 yen (+ tax)
It is fantastic butter which ranch of pioneer of live stock farming to be founding more than 100 year in Ebetsu-shi, Hokkaido of Japan-like existence makes.
We sell trapist butter to make with this municipalities butter and Trappist Shudoin in us, but are perfect gem which there is all little difference between.
It is right right ranch which these municipalities ranch still values the making of "soil of the deceased, the making of grass, the word making of beef" at ranch which Keiki Machimura called God of making beef began and runs.
It is in the origin of the making of butter of municipalities ranch, but way of thinking how conveys good material thinks that it is way of thinking that it is to the first base how you bring up healthy cow to make particularly daily food.
We make sake every year, but, at first, think that all efforts are useless if rice is not good, and my first is important looking for good rice even if put anything; come to work.
On the other hand, cost rises for granted, and there is point where I doubt a lot whether you can conduct a business.
We pray eagerly whether such times when value appropriate to that is paid about right thing sometime do not come over.
Memory of we Japanese whom sokonikoso traditional industry can be valid or polite handmade product is introduced into expects that the times when a protected such manufacturing is valued come.
These municipalities butter is made with big metal Chan who is about 100cm inside diameter.
Chan whom time and trouble and expert ability are demanded from now is not used too much and is the making of butter which we often harden with coagulating agent, but takes method to make with rigidly this Chan at municipalities farm.
We let fresh cream of gentle taste of 100% of own house milk idle slowly and carefully overnight and enter the making of butter after patronizing flavor.
We slice this butter, and wine to eat by expectation just comes to our customer and can come to buy every time when there is not my pasta if the hostess of neighboring Obanzai shop is not this butter.
As salt concentration is 1%, it is superior butter having near taste to salt-free butter a little.
Why don't it be said that we fully spread on bread hot in the morning of almost fall refreshing holiday and enjoy flavor and taste?
Inner capacity: 200 g
Price: 1,350 yen (+ tax)
Under store, order for telephone acceptance
We take Kurashiki store from the following