Kanbara Wings of Fortune Sake (720ML)
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The name of this sake was inspired by Chinese legends of a mythical and magical creature named Kirin. The Kirin is a symbol of serenity and prosperity, the herald of auspicious events. According to legend, it appears only rarely, and only to mark the beginning of a new era - the birth of a virtuous ruler or sage, for example. Just like the mythical Kirin, Kanbara's "Kirin" brand signifies happiness, serenity, and goodness. The best Yamada Nishiki rice and pure mountain water from the Oku-Aizu and Echigo mountains are used to make this wonderfully clean yet full-bodied Niigata sake.
Kaetsu Sake Brewery is located in Tsugawa-machi in Niigata Prefecture, at the juncture of the Agano and Tokonami Rivers, with the Sea of Japan to the immediate west. It is also abundantly blessed with pure water, for the clear mountain streams of the Oku-Aizu and Echigo ranges empty here. During the Edo Period (1600-1868 AD), Tsugawa-machi was already recognized as a key sake-brewing region, and its brewers were granted brewing concessions by the Aizu Han (feudal clan ruling the area) that were almost monopolistic.
Our brewery was founded in 1880. With cold winters and plenty of clean water and fresh air, the Niigata environment perfectly suits the requirements of rice growing and sake production. Misty mountain weather also suits the creation of folklore, for the nearby mountain of Kirin-zan (Kirin Mountain) is the origin of a nationally famous legend called Kitsune-bi (Fox Lights) and of nationwide festivals that feature the "Fox Bride Procession" (Kitsune no Yome-iri).
A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.