Excellent compatibility with meat! This is the sake you want to bring to a BBQ! ! [4th Monthly Oshizo Ranking] Results announced!

4th monthly recommended brewery ranking

■4th ranking theme
“What sake would you recommend for BBQ? ”

■Voting period
①Primary voting: 6/20-2330 votes
②Final vote: 6/25-2789 votes

We have done it! The 4th monthly recommended brewery ranking! !
This time's theme is ``Japanese sake recommended for BBQ'', which is perfect for the beginning of the outdoor season!

[Sake that goes well with meat]Will it be the definitive edition of♪

Now, let's take a look at the ranking results!

What is the monthly recommended store ranking?

What is the monthly recommended store ranking?“User voting type sake media”It is.
For each theme, everyone“I recommend it the most!”We will compile and announce the recommended stores that we felt!

By voting from everyone, you will be able to know the real "Oshizo" of each rather than the trend.
Why not discover recommended sake and sake breweries through this ranking and make your daily sake life even more enjoyable?♪

Voting benefits [present plan]

From this time, as a voting benefit, 3 people will be selected by lottery from among the voters."Hands-on Sake - Recommended Sake"to deliverPresent planImplemented! !

This is what I am giving as a gift this time.3 selections of Japanese sake from Ishikawa Prefecture♪

・Shirafuji Sake Brewery [Oku-Noto Shiragiku Junmai Daiginjo]
・SOGEN SILKNOTO
・Sakurada Sake Brewery [Noto Jojo Honjozo Hatsakura]

The winners will be announced every time after the monthly Oshizo rankings have been tallied.Hands-on SAKE SNSWe will announce it!

After voting, people asked themselves, ``Will my favorite sake brewery come out on top?'' ``Will the giveaway sake win?''The appeal of the Monthly Oshizo Ranking is that you can enjoy double excitement and excitement.♪
Please feel free to vote!

4th monthly recommended brewery ranking TOP3 results announced!

TOP3 of the 4th Monthly Oshizo RankingHere it is! !
As the number of votes and the number of sake breweries nominated increased each time, the one that took first place was:Yamanashi Meijo's "Shichiken Sparkling"♪

As expected"Sparkling when you think of BBQ"Among them, Shichiken Sparkling, which has pioneered a new frontier in Japanese sake sparkling, takes the number one spot, which is an undisputed result!

placed 2nd and 3rd place,Sake that seems to go perfectly with meatI'm very intrigued by this, so I think this ranking was quite interesting.♪

By the way, the rankings below 4th place were as follows!

We have sake breweries that are regularly ranked in the recommended brewery rankings and unique alcoholic drinks.♪

Now, we would like to introduce you to the charms of the oshigura and oshisake that won the top 3 rankings, so please use this as a reference when planning your BBQ!

[1st place] Yamanashi Meijo

``Seven Wise''If you're a Japanese sake lover, you've probably seen or heard of this brand at least once.

The brewer, Yamanashi Meijo, is from the Southern Alps.KaikomagatakeThe brewery is located in Hakushu-cho, Hokuto City, Yamanashi Prefecture, at the foot of the mountain.
"Hakushu"Speaking of which, if you're a whiskey lover, it's a word that will make you react without any reservations!

The Southern Alps is a world-class area that was certified as a UNESCO Eco Park in 2014."Mountain of water"
Like thatThe only sake brewery that brews sake using underground water from Mt.This is a famous Yamanashi brew.

The story of Hakushu water and Yamanashi famous brewery goes back about 300 years.
1750 (Kanen 3rd year)The first brewer, Nakaya Ihei, was a branch of the Kitahara family, which had run a sake brewing business in Takato, Shinshu for generations.
Falling in love with the soft and transparent water of Hakushu, he started a sake brewing business in Daigahara, on the Koshu Kaido Road.

*Image source: Shichiken official website

And the sake that was born was ``Shichiken''.

In 1835 (Tenpo 6), the fifth generation brewer, Kitahara Ihei Nobushige, built a new main building.As a congratulatory gift from the lord of Takato Castle, Naito Suruga no kami."Seven Sages of the Bamboo Forest"I received a pair of transoms from"Seven wise men"The origin of the name.

Since then, Shichiken has made great strides, achieving the greatest results in the prefecture through generations, and in 1982 (Showa 57), it has continued to innovate and take on challenges, such as by discontinuing regular sake and changing all its products to designated sake.

*Image source: Shichiken official website

What the Seven Sages advocate is“Alcohol that embodies the water of Hakushu”To be.
When you take a sip of Hakushu water, it melts into your mouth.
Surprisingly, there are no corners and the cutting is comfortable.

Aiming to create sake that goes well with this water, we have established a method for making ginjo sake after many trial productions.

It feels moist, fresh, and light when you put it in your mouth, and it feels comfortable as it wraps around your tongue when you drink it.
This taste is whatThe true value of the seven wise men brewed with Hakushu waterThat's it!

*Image source: HIGH QUALITY YAMANASHI

Currently, he is the brewer and executive director of Yamanashi Meijo.Ryoko KitaharaMr.
His older brother, Tsushima Kitahara, is the company's president, and his father, Hyogo Kitahara, is its chairman.

Mr. Ryoko was the first member of the founding family to enter the brewing industry.
I have been obsessed with soccer since I was a child, and in high school I was a senior from my hometown."Hidetoshi Nakata"He went on to Nirasaki High School, which produced many students.
I have always hated losing, but through soccer I learned how to be obsessed with winning.

He entered the field at the age of 25, and when he became the brewer at the age of 30, he implemented major reforms that changed the quality of Shichiken's alcohol.
There are voices of concern within the company about this, and you will be isolated for a while.

Ryoko never gave up on reform with the competitive spirit he cultivated through soccer, and when he asked himself what he wanted to express with Shichiken, he said,“Reproducing Hakushu water as alcohol”This led to the answer.
For that purpose, I went to Mt. Kaikomagatake myself and when I came face to face with the water,"Let's protect this nature"That's what he felt.

With this in mind, the reborn "Shichiken" gradually gained recognition from consumers and established the current Shichiken style.

Mr. Ryoko is more concerned about brewing than the amount of brewing.“The amount you can put your thoughts into.”He says he values it.
Rather than forcing mass production, we continue to brew as much as we can with our passion. That's what it isIt can be said to be the best structure that embodies the nature of Hakushu.

I hope they will continue to be passionate about sake brewing and continue to bring Shichiken to the world!

Recommended sake for BBQ “Shichiken Sparkling Yamano Kasumi”

Shichiken Sparkling is[World-class sparkling rice]A Yamanashi Meijo brand born with the aim of

If the pinnacle of sparkling grapes is ``champagne,''The pinnacle of rice sparkling is ``Shichiken Sparkling.''

The manufacturing method arrived at with this in mind dissolves carbon dioxide gas from yeast's "fermentation."``Secondary fermentation in the bottle.''
As a result, we succeeded in expressing the delicate flavor and soft effervescence that is unique to Japanese sake.
It is truly the state of fire that can only be achieved with sake.

There are several types of Shichiken Sparkling, such as [Mori no Kanade] and [Hoshi no Ki], but the one that was chosen as number one this time was[Yama no Kasumi]。

A standard type with a light cloudy texture that has a refreshing sweetness.
By leaving the lees behind, you can fully enjoy the flavor and sweetness of the rice, and you can also enjoy the fine bubbles and fruity ginjo aroma that can only be achieved through secondary fermentation in the bottle.
Be sure to enjoy this bottle filled with Shichiken's new deliciousness as an accompaniment to your BBQ! !

■Voters' recommendations■

Mr. S/Tokyo

[Sake: Shichiken Sparkling Yamanokasumi]
Light sparkling sake. The perfect fizz for someone like me who doesn't like beer! ! ! Of course it's also a barbecue! ! !

■Shichiken Sparkling Yamano Kasumi Specs■

[Yamanashi Meijo]
〒408-0312
2283 Daigahara, Hakushu-cho, Hokuto-shi, Yamanashi Prefecture
TEL: 0551-35-2236
FAX: 0551-35-2282
MAIL：info@sake-shichiken.co.jp
HP:https://www.sake-shichiken.co.jp
WEB SHOP:https://shop.sake-shichiken.co.jp/

[2nd place] Yasufuku Matashiro Shoten

1751 (first year of Horeki), Hyogo Prefecture's sake producing area[Nadagogo]one of the"Mikagego"Founded in .

“Bringing food”Our representative brands are designed to entertain food lovers and serve as the foundation for a richer food culture."Daikoku Masamune"We are mainly brewing.

Currently, the flavor of the brewery is maintained by a four-person team: president Haruhisa Yasufuku, his wife Ai Yasufuku, and brewers and brewers Mr. and Mrs. Inoue (Kenichiro and Mihoko).

After its founding, the sake brewing industry continued to operate smoothly, with the company supplying official sake to the Tokugawa family of the Mito domain during the Edo period, and at its peak in the Showa period, mechanical manufacturing was introduced.It has grown to become a semi-major manufacturer producing 20,000 koku.

However, it was damaged by the Great Hanshin-Awaji Earthquake in 1995.
All eight wooden warehouses were completely destroyed, and only the steel warehouse "Daikokuzo", which was built in 1974, remained.
Taking this opportunity, we reviewed our mass production system using machines and switched to small-lot production where all the products are hand-made.

After that, it made a fresh start as the new "Daikoku Masamune", but in 2013,The only thing left after the earthquakeThe reinforcing bar warehouse ``Daikokuzo'' will be demolished due to its age.

At one point, the survival of the brewery was in doubt and it was on the verge of closing down, but since it was a sake brewery in the same Mikagego area, they had been in contact with each other for a long time."Hakutsuru Sake Brewery"FromProposing joint use of storehousesI had it done.

Yasufuku Matashiro Shoten wanted to continue making sake, so they accepted the offer, and the Inoues were transferred to work at Hakutsuru Sake Brewery.

In the unusual situation of one sake brewery producing alcohol from another brewery,When brewing sake at Yasufuku Matashiro Shoten, Mr. and Mrs. Inoue take command as the chief brewers.This made it possible to protect ``Daikoku Masamune''.

The concept of the representative brand “Daikoku Masamune” is“Sake that goes with the table”
Therefore, the name comes from ``Daikokuten,'' which is said to enrich food and drink.

We pursue a balance that is rich yet sharp, with the aim of complementing dishes as a rich and delicious sake. In order to achieve a rich flavor, the rice is not polished too much, the sake quality is crisp aftertaste by making use of Nada's famous water "Miyamizu", and the basic design includes low-temperature aging after bottling to further deepen and mellow the flavor.

Daikoku Masamune overcame many hardships and continued to be protected by many people.
As time goes on, the flavor will increase, and it will continue to be loved as it adapts to the dining table of each era.

Recommended sake for BBQ “Gyu to Teppan”

In 2021 (Reiwa 3), to commemorate the 270th anniversary of its founding, it was released as a new brand to rediscover the charm of Japanese sake.

The president's wife, Ai, originally worked at a design company, so she became involved in the brewery.I am in charge of product planning and public relations.
This “Beef and Teppanyaki” is also a product produced by Ai.

The concept is“For Wagyu beef, use sake instead of red wine”。
This is a new type of sake that could only be developed in Kobe, which is home to world-class Kobe beef and Nada sake.

We use the highest quality Yamada Nishiki from the Special A region from Hyogo Prefecture, and the deep and mellow taste created by aging the original sake for a long period of time is in harmony with the rich flavor of Wagyu beef.
The dry and sharp taste brings out the sweet fat and invites you to take another bite.

There are two types of "Beef and Teppan" lineup: [Gold Steak] and [Silver Yakiniku]!
You might be wondering which one to bring to the BBQ.♪

[Beef and iron plate -STEAK-] (Fri)

It is characterized by its deep flavor and mellowness due to aging, and a finish that cuts cleanly without leaving any residue on the tongue.
It harmonizes with the flavor of a wide range of Japanese beef dishes, from richly flavored steaks to beef sushi, while draining any remaining fat from your mouth and inviting you to take another bite.

[Beef and iron plate -YAKINIKU-] (Silver)

It is characterized by its strong flavor and the delicious flavor of the rice.
It has a lingering aftertaste that complements the flavor of strong-flavored Japanese beef dishes, such as grilled meat with sauce.

■Voters' recommendations■

Mr. T/Hyogo Prefecture

[Oshizake: beef and iron plate]
When you think of BBQ, you think of beef! That's why I chose this sake, which goes perfectly with beef.

[Yasufuku Matashiro Shoten]
〒658-0044
1-5-23 Mikagezuka-cho, Higashinada-ku, Kobe City, Hyogo Prefecture
TEL:078-851-0151
FAX:078-851-0156
HP:https://matashiro.jp/
Online shop:https://11th.matashiro.jp/

[2nd place] Yucho Shuzo

Founded in 1719 (Kyoho 4).
Prior to its founding, during the Keicho era (1596-1614), the company started out in the oil refining industry, and for generations the head of the company called himself ``Aburaya Chobei.''

Nara Prefecture, where Aburanaga Sake Brewery is located,The birthplace of Japanese sakeIt is said.
The technology that forms the basis of today's sake production technology was established in Nara at the end of the Muromachi period.

The root of Japanese sake… “Nara Sake”

During the Heian period, sake brewing techniques were carried out by a sake brewing organization directly under the imperial court, but during the Muromachi period, the technology was transferred to private sake breweries and large temples.
During the Middle Ages, large temples such as Kofukuji, Todaiji, and Shorakuji in Nara played the role of educational and political institutions with the financial resources of the imperial court and shogunate.

Eventually, the Muromachi and Sengoku periods entered, and after the Onin War, various areas were devastated by the siege of Japan, and due to changes in the economic situation, temples had to take economic measures.
Therefore, sake brewing was carried out as one of the means of raising funds for temple management. 

At that time, alcoholic beverages made in templesSoboushuIt was called.
In particular, Sobozake is made at Bodaizan Shorakuji Temple in Bodaiyama-cho, a suburb in the southeastern part of Nara City."Bodhi Spring"HaThe roots of various styles of sake brewingIt is also said thatThe origin of modern sake mash makingIt can also be said“Bodaimoto making”has been established.

During the Muromachi period, Sobozake evolved into a sake called Morohakuzukuri.
In the process of establishing Morohaku-zukuri, we created five elements that are the foundation of modern sake brewing technology.

・"Use of white rice"

・"Upper tank"

・"Pasteurization"

・"Sake mother"

・"Tou method (stage preparation)"

The establishment and development of this modern brewing technology is the reason why Nara is called "the birthplace of Japanese sake."“Nara sake”It is also a tradition.

One of the two major brands of Aburanaga Sake Brewery[Takacho]。
This sake brewery preserves the traditional formality of Nara sake by passing down the techniques and manufacturing methods established by the great temples of Nara, including Bodaizan Shorakuji.Takacho Junmai Bodhimoto”It is.

On the other hand,The tradition of Nara sake established 500 years ago,Modify and create new traditions using modern technologyWhat I'm doing is[Forest of the Wind]。

The name comes from the place name ``Kaze no Mori Pass'' in Imperial Palace.

People eat and drink alcohol.
A daily routine that has been carried out for thousands of years.
Let's turn this into a richer and more enjoyable time.
Kaze no Mori believes that this is the value of sake.

Kaze no Mori was born in 1998 out of the desire for local people to enjoy freshly squeezed sake made from local rice.
At present,"Kaze no Mori" "Kaze no Mori ALPHA"It has become so well-loved that it has expanded into two brands, and is constantly moving forward in search of the next sake.

I hope that Aburanaga Sake Brewery will continue to inherit the traditional formality of Nara sake, but at the same time, I would like them to sublimate tradition and show us the next generation of sake.♪

Recommended sake for BBQ “Kaze no Mori ALPHA1 Summer Night Sky”

``ALPHA'' is a brand that sets goals that go beyond the traditional framework of Kaze no Mori and pursues the possibilities of sake with original technology.

This summer night sky is sold in early summer every year as a refreshing drink on summer nights.
The bottle has a print inspired by the constellation Scorpio shining in the midsummer winds of Mori Pass, giving you a visually refreshing feeling.♪

It is designed to have an alcohol content of 11% in order to balance drinking comfort and fullness of taste, but it has a freshness and rich texture.
You can enjoy the fruity aroma of banana and melon with a fizzing gas feeling and a refreshing and clear taste!

Kaze no Mori ALPHA is made entirely with Bodhimoto.And so is the night sky this summer.
The layering of flavors derived from moto and the pleasant sourness caused by lactic acid fermentation are also attractive.♪

This is the perfect item for a summer BBQ! !

■Voters' recommendations■

Mr. O/Ishikawa Prefecture

[Oshizake: Kaze no Mori ALPHA1 Summer Night Sky]
It has a strong sweetness, followed by sourness and fizziness, making it very easy to drink! !
Because it's low in alcohol, it's light to drink and you want to drink it chilled! A drink that makes you think.
I thought that the firm sweetness and sourness went well with the fat of the meat! !

■Kaze no Mori ALPHA1 Summer Night Sky Specs■

[Aburanaga Sake Brewery]

〒639-2200
1160, Gose City, Nara Prefecture
TEL:0745-62-2047
FAX:0745-62-3400
HP:https://www.yucho-sake.jp/

[3rd place] Tenpoichi

Founded in 1910 (Meiji 43).
We are the only sake brewery in Fukuyama City, located in Kannabe-cho, Fukuyama City, Hiroshima Prefecture.
The trade name and representative brand[Tenhoichi]The origin of"Become the only treasure in heaven and earth"It was named with this thought in mind.

At Tenpoichi,“Harmony with food”I always value it.
“A great supporting actor who makes the most of Japanese ingredients and food culture.”Based on the concept, the more you drink it, the more delicious it becomes while enhancing the taste of the food.「A crisp sake that goes well with meals.”We are aiming for
We use ``ancient water'' from 200 meters underground for the preparation water, and strive to bring out the flavor of the water and rice to the fullest.
The "soft acid" produced by ultra-soft water and careful squeezing delivers a pleasant aftertaste amidst a fresh crispness.
It goes well with small fish from the Seto Inland Sea, and is loved by the locals as an indispensable accompaniment to enhance the flavor of dishes.

 
Tenpoichi, the only sake brewery in Fukuyama City, hasStrong feelings for the hometownThere is.

Kannabe, the ``neighborhood of the gods,'' is located about 10km north of Fukuyama.
For Tenpoichi, which has been operating for over 100 years in this area, which is aptly named for brewing Japanese sake called sacred sake,"Local sake of Kannabe"Our mission is to create sake that is highly regarded outside the prefecture and overseas.We believe this is the first step in giving back to the local community.

This is a sake brewery with a lot of emotion that will make you want to see how Tenpoichi, a ``famous supporting actor who makes the most of food culture'', will make great strides in the future as ``Kannabe's local sake''!

Recommended sake for BBQ “Takibi S″ake”

The company was born out of a relationship with a customer who loves camping.“TakibiS”ake”。
Tenpoichi, which brews sake that goes well with meals, was able to create this outdoor sake for camping.

Sake has a strong image of being Japanese food, but TakibiS”ake has a rich flavor and a clear aftertaste, so it goes perfectly with meat dishes and spicy dishes!

The appeal of TakibiS”ake is that you can enjoy it at any temperature: cold, lukewarm, or hot!

As for how to drink it, they want people to enjoy drinking it in a variety of ways, such as in a mug or pairing it with camping food.♪

I can't resist bringing this to a BBQ! !
It looks like it would be a good idea to toast with everyone using My Tumbler etc.♪

■Voters' recommendations■

Mr. H/Tokyo

[Oshizake: Takibi S″ake (bonfire joke)]
A drink created with feedback from campers.
It's difficult to create a cool environment when camping, but it's nice to be able to enjoy it even at room temperature.
Also, when you think of camping, you think of meat! That being said, I'm even happier that it has a flavor that goes well with meat dishes.

■Takibi S″ake (bonfire)■

[Tenhoichi]
〒720-2123
660 Oaza Kawakita, Kannabe-cho, Fukuyama City, Hiroshima Prefecture
TEL: 084-962-0033
FAX: 084-962-3358
MAIL: tenpoichi@tenpo1.co.jp
HP:https://www.tenpo1.co.jp/
WEB SHOP:https://shop.tenpo1.co.jp/

4th Monthly Oshizo Ranking Primary Voting Results

What kind of favorites did you get in the first round of voting to get to the TOP3?♪
Check out the results of the first round of voting!

The number of Oshizo nominations in this first round of voting is as follows:29 breweries, the largest number ever! !I'm glad that so many people participated!
If you look at the list like this,Sparkling and summer sakeI feel like there are a lot of lineups!

This time, there was no regional bias, and sake breweries from all over the country were featured evenly, so I was able to learn about sake breweries and sake that I didn't know about!
Every time, I can feel everyone's passion for Oshizo and Oshizake, which makes the rankings interesting.♪

Please choose the sake you want to bring to the BBQ from not only the TOP3 and TOP10, but also from this primary voting list! !

What is the breakdown of the ranking voters?

This time's ranking had 109 participants, which is significantly more than the 32 participants last time! Thank you for your vote!
Now, let's take a look at the breakdown of voters!

By age group

Given the theme of BBQ, I thought there would be a lot of votes from people in their 20s and 30s, but I was a little surprised to see so many votes from people in their 50s who have a long history of sake.
Does that mean they have a wide variety of sake information?
We were also very grateful to see people in their 70s participating for the first time!

gender ratio

As expected, there were many male participants, but I was surprised to see that the number of female participants was also comparable!
The appeal of BBQ is that it can be enjoyed by all genders.♪

place of residence

Fukuoka residents are still passionate about Japanese sake!
This time, we have participants from 32 prefectures, the largest number of participants, and you can experience the penetration of the monthly Oshizo ranking.♪

Sake consumption frequency

The largest number of people drink sake two or three days a week, indicating that they are enjoying sake in moderation.

Summary

What kind of Japanese sake would you recommend for BBQ?♪

This time
[1st Place] Yamanashi Meijo “Shichiken Sparkling”
[2nd place]
・Yasufuku Matashiro Shoten “Beef and Teppanyaki”
・Aburanaga Sake Brewery “Kaze no Mori ALPHA1 Summer Night Sky”
[3rd place] Tenpoichi “Takibi S″ake』
This is the result.

Yamanashi Meijo has won with the classic image of ``BBQ=sparkling.''
Yasufuku Matashiro Shoten, Tenpoichi, values ​​harmony with food.
Aburanaga Sake Brewery brews sake that can be drunk in modern situations while preserving the tradition of the origin of sake.

All of the results were in line with the theme of this time, and I think it was a very convincing ranking!
Please refer to this result,By all meansPlease take advantage of this in the upcoming outdoor season.♪

We would like to continue to spread the word ``Oshizo culture'' through rankings.
Look forward to the next ranking♪

You can view past monthly recommended store ranking articles here!
↓　↓　↓

List of past monthly recommended storehouse ranking articles

What sake would you like to drink on the rocks?

■Next theme: “What sake would you like to drink with rock music?”
■Recruitment period:①Primary Oshizo voting period: July 20th to 23rd
② Final voting period: July 25th to 27th (everyone votes for the favorite brewery voted for in ①)

“Then this is definitely the place to go!”If you think so, please join the ranking and vote!
We look forward to your vote!

How can I participate in the monthly ranking?

“I want to spread my Oshizo more!” “I want to share my Oshizo with other people!” etc.
If you are interested in the monthly recommended store ranking, you can easily vote by following the steps below.

Would you like to work together to create a ``Oshigura culture'' and boost the sake industry?

It doesn't matter how famous you are or what prefecture you live in.
We are looking forward to your vote.♪

■Monthly Oshizo ranking recruitment period
①Primary Oshizo voting period: From 20th to 23rd of every month
② Final voting period: 25th to 27th of every month (everyone votes for the favorite brewery voted in ①)
■Tally announcement: Announced on each SNS and website at the beginning of every month.
■Presentation location：
・Hands-on SAKE Instagram
・Aisake Cream Instagram
・Hands-on SAKE HP

STEP 1

Register Hands-on SAKE official LINE.

STEP 2

Open the "Monthly recommended brewery ranking" tab in the menu and tap "Vote for this month's recommended brewery ranking."

STEP 3

Enter the voting details for the primary storehouse.

With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"

Cheers with a hands-on pose again next time!

Jun sake writer While I am involved in manufacturing, I am also a sake writer.
I discovered the deliciousness of Japanese sake and was completely hooked.
I would like to spread the culture of Japanese sake.♪

Hobbies: Glasswork, traveling, futsal

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