四季折々のハレの日は
角田山麓のふもと、大自然の恵み
A magnificent natural setting at the base of Mt. Kakuta, ideal for sake-making
当蔵は明治23年創業。新潟市の中心部から車で約1時間、角田山(かくだやま)という山麓の町の中にあります。
人々に喜ばれる美味しい酒を目指し、銘も分かりやすく、おめでたい商標をと思い「鶴亀」という名をつけました。
This historic brewery, located in a town at the base of Mt. Kakuta roughly one hour by train from the center of Niigata City, was established in 1890. Its singular goal was to make a great-tasting sake. The name Tsurukame (which means “crane” and “turtle,” both traditional symbols of longevity) was given to the sake brewed here because it is easily recognizable for Japanese people, and because it has a happy celebratory meaning that people love.
明治23年創業 長年培われた技
Time-tested techniques developed since our establishment in 1890
当蔵はお客様に満足いただける最高酒質を求め、敢えて小仕込みにこだわります。米の選定から適切な洗米条件、最適な吸水条件をその都度設定し熟練の技を駆使して原料米の特性を引き出しています。
To ensure that we deliver the highest quality sake to our customers, the sake made at this brewery is produced in small lots. Meticulous attention is paid to every detail, which our master brewers tailor to each batch, from rice selection to the rice-washing process and conditions for optimal water absorption. In this way, the attributes of the rice are very effectively highlighted.
徹底した温度管理による瓶貯蔵がもたらす、
しぼりたてのフレッシュ感
Temperature-controlled bottle storage offers unbeatable fresh-brewed flavor
越後鶴亀のお酒は旨味と酸味のある味わいが特長の酒質です。それにはフレッシュであることも大切な条件。
当蔵では、特定名称酒に関して火入れは1回だけ、その後お酒を全て瓶貯蔵しております。
杜氏のこだわりは「お客様に一番美味しい状態で届けたい。」
その為に出来るだけお酒をタンクの中では熟成させず、しぼった時に近いフレッシュな状態で保存することで、
味わい深く、伸びやかな越後鶴亀をお客様に召し上がっていただくことができるのです。
Echigo Tsurukame sake is known for its bold flavor and acidic notes. Freshness is key in achieving these two qualities.
Sake varieties carrying our brand name are brewed over fire only once, after which time all of it is stored in bottles.
As far as possible, the sake is not matured in tanks, which helps it to retain its fresh-brewed flavor in storage. It is our pleasure to provide our customers with Echigo Tsurukame, known for its full-bodied, extraordinarily smooth qualities.
瓶貯蔵の効果とは The effect of bottle storage
日本酒は貯蔵されている間も酸素に触れることで、熟成・劣化が進みます。タンク貯蔵の場合どうしても上面に空隙が出来てしまい、酸素がお酒を変化させてしまいます。瓶に貯蔵することで空隙は限りなく小さくなり、さらに冷蔵庫で保管することにより常に温度管理ができます。フレッシュ感はタンク貯蔵に比べて格段に良くなります。
Japanese sake ferments and declines in quality with exposure to oxygen in storage.
When sake is stored in tanks, there are inevitably openings at the top, which cause unfavorable changes in the sake.
Any such gaps are far smaller with bottle storage, and temperatures can be even better controlled by placing the bottles in a refrigerator. Bottle storage is far superior to tank storage for maintaining freshness.
越後鶴亀の酒造り
echigotsurukame sake brewing
