2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.07 Introduced in TV Shinshu "news every"
2020.02 Introduced at NHK Nagano Broadcasting Station "Knowing Shinshu"
2019.12 Published in Shinano Mainichi Newspaper
2019.10 Featured on Saitama TV "Let's go to Ueda"
2019.10 Introduced on Nippon Television "Hirunandesu!"
2019.05 Published in Shinano Mainichi Shimbun
(Product using sake lees from Wakabayashi brewing)
2019.04 Published in Shinano Mainichi Newspaper
2019.01 Published in Shinano Mainichi Shimbun
2018.11 Published in Shinano Mainichi Newspaper
2018.09 Published in Living Saitama (Sankei Living Shimbun)
2018.09 featured in Shinshu sake and people (Kawabe Shorin)
2018.04 abn Featured on Asahi Nagano Broadcasting Shinshu Yumejin
2018.03 Published in JAL Card Member Magazine AGORA
2017.11 Published in Shinano Mainichi Newspaper
2017.11 Ueda Electric Railway Bessho Line Drinking Sake in TRAIN was held
2017.06 Introduced in SBC Shinetsu Broadcasting Town Tsubasa -Shinshu Kirarijin-
2017.04 Published in Toshin Journal, Ueda City Information Magazine, Nagano Prefecture
2017.04 Published in Asahi Shimbun (Nagano prefecture version)
2017.03 Introduced on Nippon TV ZIP!
2016.11 Ueda Electric Railway Bessho Line Drinking Sake in TRAIN was held
2016.5 Published in Shinano Mainichi Newspaper
2015.12 Published in Monthly BIMY
2015.10 Published in Shinshu Civic Bulletin of Ueda City, Nagano Prefecture
2015.07 Appeared in NHKBS Premium "Kiyo Togen in Kimizumi Town"
2014.07 Published in veggy
2014.03 Ueda Cable Vision, Nagano Prefecture
"Visit a well-established company"
2013.12 Kiwi, a fermented refreshing sweet amazake, was released.
Fermentation of Labre amazake with ripe pulp
Details
Rice, rice koji, kiwi
*Miyama Nishiki from Nagano Prefecture (suitable for sake brewing) is used for rice and rice koji.
Following the Tomato Blueberry, a kiwi flavor has arrived!
Of course, all the materials are from Nagano prefecture.
Kiwi uses local Ueda products.
Since it contains the flesh of kiwi, please enjoy the unique sour taste and texture.
As it contains a lot of vitamin C and pectin (dietary fiber), it is effective for beauty effect and digestion promotion.
Pectin is said to activate the intestines like Labrella, so it can be said to be a nutritional drink.
2013.09 Labre bacterium fermentation refreshing amazake
Tomato and blueberry are now on sale!
A new product was completed in early September.
There are two products, a traditional refreshing sweet sake with tomato juice added and a blueberry pulp added.
Tomato has a flavor that seems to be useful for the hidden taste of dishes.
The sweetness of Tomato and the sourness of Labrella are exquisite.
It is recommended that you enjoy the blueberry as if you were eating in the morning.
It's a taste that you can enjoy without liking it.
This is a new product that is recommended this autumn, all sticking to Nagano prefecture.
Details <Blueberry>
Rice, rice koji, blueberries
Details <Tomato>
Rice, rice koji, tomato
Fermentation of Labre bacteria Ripe fruit juice/flesh-filled refreshing amazake
2013.08 Published in Shinano Mainichi Newspaper
2013.03 Amazake Agar released (currently not in production)
