味道與品牌定位 / Flavor and brand vision
Haginotsuyu is a traditional brewery which is evolving with the times. There have been an infusion of new brew masters over the years bringing new ideas to the brewery and enticing new customers to drink sake. New interesting labels and flavors fruity white wine-like (Gemini Spica) sake to rich full body sake warm sake this brewery is constantly experimenting to expand it’s extensive line.
釀製技術與風格 / Techniques and style
福井彌平商店擁有多位釀酒負責人，釀造由傳統風格至新時代風格的清酒。 它的清酒傾向於半乾至乾。 萩乃露亦廣泛使用如「十水」的傳統釀酒方法來創造獲獎品牌，如「十水 滴水穿石 (十水仕込 雨垂れ石を穿つ) 」。
The brewery has multiple brewers from traditional to new age styles of sake. It is characterized by having products that tend to be semi dry to dry. It extensively uses traditional methods of sake making like ‘mizu-jikomi’ to create award-winning sub-brands such as Amadare ishi wo ugatsu (十水仕込 雨垂れ石を穿つ)
材料 / Ingredients
Locally sourced rice from Shiga for majority of its products. Limited or specialty products utilize more rare Special A or Aiyama is directly sourced from Hyogo prefecture.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
Haginotsuyu has a broad range of service temperatures from chilled to warm but is more well known for its sake best served chilled or warm sake.