PRODUCTS

'KIRABI'

●HANEYA Jungin KIRABI Nama-gensyu
羽根屋 純吟 煌火 生原酒

A flagship product of the HANEYA brand. It is an unpasteurized, undiluted sake packed with excellent flavor. It is a sake that is flamboyant and has been described as “fireworks in the night sky” but one that also boasts an “ocean-deep” taste. It is also a mild and “heart-warming” sake.

Category: Junmai (pure-rice) ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 16%-17%
Type: Unpasteurized


(Awards)
●France Sake Fair 「KURA MASTER 2018」 Platinum Medal
●U.S. National Sake Appraisal 2014 Gold Medal

'TSUBASA'

●HANEYA Junmai Daiginjo 50 TSUBASA
羽根屋 純米大吟醸50 翼

This is a sake that is mild and light as though it has TSUBASA (wings) to soar high. The taste is also crisp and fresh, with a subtly intriguing sweet aroma.

Category: Junmai (pure-rice) daiginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 50%
Alcohol content: 15%
Type: Unpasteurized

(Awards)
●France Sake Fair 「KURA MASTER 2018」 Gold Medal
●International Wine Challenge 2016 Gold Medal
●The Fine Sake Awards Japan 2015, 2016 Gold Medal

'PRISM'

●HANEYA Jungin Prism Shiboritate
羽根屋 純吟プリズム 究極しぼりたて

An ultimate shiboritate (freshly pressed), unfiltered sake, bottled as quickly as possible.
It is characterized by rich juiciness and an intricate smell that conjures up the image of a rainbow-colored prism.

Category: Junmai (pure-rice) ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 16%
Type: Unpasteurized

(Awards)
●International Wine Challenge 2016 Silver Medal

Tokubetsu Junmai

●Tokubetsu Junmaishu Binkan hi-ire
 羽根屋 特別純米酒 瓶燗火入れ

This type of sake is, imbued with fresh acidity, and is smooth, having been bottled and treated using the binkan hi-ire technique (sake bottles are immersed in hot water for sterilization, but the delicate flavor is preserved).

Category: Tokubetsu-Junmai (pure-rice)
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Pasteurized

'Hiya-oroshi'

●HANEYA Junmai Ginjo Hiya-oroshi
羽根屋 純米吟醸ひやおろし

This is a pure-rice ginjo with clean acidity, giving an opulent and clear flavor. Fermented with a type of yeast called “Kanazawa Kobo,” this is a subtly fragrant sake with a good balance of flavors. Its production begins in winter and ends after the summer period; a “sense of season” can definitely be felt when drinking this sake.

Category: Junmai (pure-rice) Ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Pasteurized

Natsuno JunGin

●HANEYA Natsu-no Junmai Ginjo Namazake
羽根屋 夏の純米吟醸 生酒

This sake is as clear as the “blue ocean in summer” and has a softness that resembles the ebb and flow of the quiet sea. With a refreshing sea breeze-like taste, it is a special HANEYA product that is only available in the summer.

Category: Junmai (pure-rice) Ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Unpasteurized

'Shiboritate'

●HANEYA Tokubetsu Junmai Shiboritate namazake
羽根屋 特別純米 しぼりたて生酒

A freshly pressed, unpasteurized sake with a refreshing taste. This is a special sake with a delicate fullness and clarity, which is made possible by the meticulous production process. This is also a seasonal, limited-edition sake.

Category: Junmai (pure-rice) shu
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Unpasteurized

Daiginjo

●HANEYA Daiginjo
羽根屋 大吟醸

This “sake with class” has a distinctive ginjo aroma and silky taste. It also has a strong and opulent flavor. An elegant and bold daiginjo, every drop of it reflects the brewery’s arduous efforts to make top-quality sake.

Category: Dai-Ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 40%
Alcohol content: 16%
Type: Unpasteurized

(Awards)
●International Wine Challenge 2018 Silver Medal
●U.S. National Sake Appraisal 2015 Silver Medal

'Tomino-Kaori'

●HANEYA Junmai Ginjo Tomi-no-kaori Nama-gensyu
羽根屋 純米吟醸 富の香 生原酒

This sake is made from 100% Toyama-produced rice Tomi-no-kaori. “Tomi-no-kaori” is a hybrid of “Yamadanishiki” and “Oyamanishiki,” which was developed in 2010. Its production volume is very small, which makes this product a rare, pure-rice, unpasteurized, and undiluted ginjo. It is characterized by a mild and smooth taste, with an elegant aroma and mellow aftertaste.

Category: Junmai (pure-rice) Ginjo
Ingredient: Toyama-produced “Tomino-Kaori” rice
Milling rate: 60%
Alcohol content: 16%
Type: Unpasteurized

(Awards)
●France Sake Fair 「KURA MASTER 2018」 Platinum Medal

Sparkling

●HANEYA Sparkling Junmai Daiginjo
羽根屋 純米大吟醸スパークリング

This is a sparkling sake that combines clean acidity and a light taste with an elegant aroma. Use a wine glass when drinking this particular sake so that you can truly enjoy its fullness; it also leaves you with a great aftertaste.

Category: Junmai (pure-rice) Dai-Ginjo
Ingredient: Japan-produced rice
Milling rate: 50%
Alcohol content: 16%
Type: Unpasteurized / Sparkling

(Awards)
●International Wine Challenge 2017 Gold Medal