Canoble's "Degustation Ginka SAKE," a bite-size assortment of nine types of sake-flavored fermented butter, will be available at the Tokyo factory and the official online store from March 12. The price is 3,240 yen (tax included, delivery not included).

Degustation Ginko SAKE

This assortment includes one of each of the following nine flavors: Tasake, Tobiroki, Nabeshima, WAKAZE THE CLASSIC, Otter, Research Brewing Data15, Hana Yuu, Kuroryu, and Koji Amazake. Alcohol content 3.2%. It is said that you can enjoy pairing with your favorite brand of sake. The package is designed in a simple and calm monotone design. Gift packages will also be available from April.

Tazake

Tasake" is the brand name of the Nishida Sake Brewery in Aomori Prefecture. This Junmai Daiginjo has a fruity flavor reminiscent of green apples and pears. It is said to have a refined aroma, a smooth mouthfeel, and a clear, transparent ginkoku aroma.

HIROKI

Tobiroki" is the brand name of the Hiroki Shuzo brewery in Fukushima Prefecture. The koji rice is Yamadanishiki from Hyogo Prefecture's special A district, and the kake rice is Gohyakumangoku rice harvested in the brewery's neighborhood.

Nabeshima

Nabeshima" is the brand name of Saga Prefecture's Tomikuchiyo Shuzo. It is said to offer the sparkling sensation of a light, bouncy daiginjo, with its elegant sweetness, aroma, and refreshing acidity spreading across the palate and passing through quickly.

WAKAZE THE CLASSIC

WAKAZE THE CLASSIC" is a brand name of KURA GRAND PARIS, France. It is made with low-polished, almost unpolished, edible rice, ultra-hard water of approximately 216 mg/L, which is four times harder than Tokyo water, and Burgundy white wine yeast.

otters

Otters" is the brand name of Asahi Shuzo, Yamaguchi Prefecture. It is considered a daiginjo made from Yamada-Nishiki polished to the utmost limit, and is characterized by floral ginkoku (gin aroma), clear sweetness, and a long-lasting finish.

Research Brewing Data15

Research Brewing Data15 is a brand of Gunma Prefecture's Tsuchida Shuzo. It is a sake that brings out the flavor of amino acids. The average amino acidity of junmai sake is 1.43, while Data15 is 4.0.

Hanamup

Hanamup" is the brand name of Ryoseki Shuzo in Akita Prefecture. Misanishiki, the father and mother of both Yamadanishiki and Miyamanishiki, is used to create a fresh, fruity floral aroma and a bouncy, sharp taste.

KURORYU

Kuroryu" is the brand name of Fukui Prefecture's Kuroryu Shuzo. It is said to be a sake with a clear and fruity fruity aroma, an angular sweetness from long aging, a pleasant aftertaste, and a complex flavor that can be felt as one.

Koji Amazake

Koji amazake" is made from rice malt, and is combined with butter, with no sugar or sake lees used in the making of koji amazake.