Through collaborative efforts with Mr. Hiroki Takahashi of the Gifu Agricultural Research Center, Yamadanishiki and Wakamizu rice varieties were crossbred to create a Sake rice grain which could thrive in the difficult growing conditions of Gifu called Ibi no Homare.
Sugihara Shuzo makes a limited amount of sake showcasing the fine locally created rice grain and fine natural water source. The locality of the brewery suffers cold, mountainous winters which require that the sake is brewed through long slow fermentation, resulting in rich and elegant brews.
ๅฒ้็่พฒๆฅญ็ทๅ็ ็ฉถใปใณใฟใผใฎ้ซๆฉๅผๆจนๆฐใจใฎๅ
ฑๅ็ ็ฉถใซใใใๅฑฑ็ฐ้ฆใจ่ฅๆฐดใไบค้
ใใๅฒ้ใฎๅณใใๆ ฝๅนๆกไปถใซ่ๆงใฎใใ้
็ฑณๅฐ็พใฎ่ชใ่ช็ใใใพใใใ
ๆๅ้
้ ใงใฏใๅฐๅ
็ฃใฎ่ฏ่ณชใช้
็ฑณใจ่ฏ่ณชใชๅคฉ็ถๆฐดใ็ใใใ้ๅฎ้
ใ้ ใฃใฆใใพใใ ่ตใฎใใๅฐๅใฏๅฌใๅฏใๅฑฑ้้จใงใใใใใ้ทใๆ้ใใใใฆใใฃใใใจ็บ้
ตใใใใใจใซใใฃใฆ่ฑใใงไธๅใช้
ใซไปไธใใฃใฆใใพใใ
