地酒 通販 香住鶴は、兵庫県の旧香住町にて古来より伝わる日本酒の製造法「生もと造り」にこだわり、独特の風味を造り上げています。蔵人が一体となって丹念に仕上げる香住鶴の真心と伝統の味をどうぞご賞味ください。 香住鶴株式会社 〒669ｰ6559 兵庫県美方郡香美町 香住区小原600-2

||Until SAKE is made | A SHUBO of feelings | Rice of feelings | MOROMI | 商品一覧 | In our company, fFour court officials make liquor rice "Hyogo KIita Nishiki." Own company rice "Hyogo KIita Nishiki." ↓It is used by KASUMITSURU The product which is made with brewing suitable rice and the liquor rice About The YAMADANISHIKI A typical brewing suitable rice kind. It is popular especially as an object for high scent "daiginjo-shu." The 1936 kind registration. ・Junmai-DaiGinjyo "FUKUCHIYA" DaiGinjyo"KASUMITSURU" (Rice cleaning rate 35%) ・Kimoto-Ginjyo-Jyunmai (Rice cleaning rate 55%) ・Ginjyo-Jyunmai "KASUMITSURU" (Rice cleaning rate 55%) ・Yamahai-Ginjyo "OUKYO" (Rice cleaning rate 55%) About GOHYAKUMANGOKU It is a famous kind of the brewing suitability rice to which it makes and a lot of Niigata and Hokuriku are grown with the brewer's rice in Japan. Kind registration in 1956. ・YAMAHAI-TOKUBETU-HONJYOUZO "SAKEGIDAN" ・YAMAHAI-SHIKOMI "JYUNMAISYU" ・YAMAHAI-SHIKOMI "TAJIMANOHOKORI" Etc. ※KASUMITSURU is using GOHYAKUMANGOKU also as the pride of Tajima, the confidence of Tajima, and sake yeast of KIMOTO dry. About The HYOGO-KITANISHIKI It is made from the kind developed in the liquor rice experiment station of Hyogo Prefecture only at the northern part of Hyogo Prefecture. ・YAMAHAI-SHIKOMI "JYUNMAISYU" ・YAMAHAI-SHIKOMI "TAJIMANOHOKORI" etc. ◆Materials rice ・There are paddy rice regular rice (common rice) and brown rice for distillation (brewing suitable rice) in the materials rice used as an object for brewing. Brewing suitable rice ・Brewing suitable rice is YAMADANISIKI, GOHYAKUMANGOKU, OMACHI, HYOGOKITANISHIKI, and the other things suitable for brewing, and is that 1000-grain pile is large as for the feature, and there is little protein. ※A 1000-grain pile is the weight of 1,000 grains of ready grains of brown rice, its 1000-grain pile is large, and since brewing suitable rice is a large drop, advanced cleaning (polish much rice) is easy for it.For the reason, it is suitable for manufacture of GINJYOSYU Etc. ◆The ingredient of rice １.Carbohydrate As for the content, most occupies 70 - 75% bystarch.Starch is resolved into grape sugar by saccharification of the amylase which an Aspergillus oryzae begins to make with a brewing process.Grape sugar is decomposed into alcohol and carbon dioxide by yeast. ２.Protein Protein is contained 7 to 8% in brown rice.Protein is decomposed into amino acid by the enzyme which an aspergillus makes.Although it becomes the taste ingredient of Japanese sake, since not much too much amino acid will be felt as added flavor if there is, a proper quantity is required for it.。 ※Incidentally, since many the central parts, protein, and fat in the outer layer part of rice of rice are contained, starch uses them by brewing, cleaning rice. ３.Lipid Lipid is contained in brown rice about 2%. The fatty acid which constitutes Lipid is important for generation of the fragrance ingredient of SAKE. ４.Mineral The mineral is included about 1% in the brown rice. Useful potassium phosphorus and magnesium for fermentation occupy most of the element. ５.Vitamin The Vitamin is contained in the embryo portion and becomes the source of nutrition of an aspergillus or yeast. However, since growth of a microbe becomes excessive in brewing, it cleans rice and removes.