2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.07 Introduced in TV Shinshu "news every"

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2020.02 Introduced at NHK Nagano Broadcasting Station "Knowing Shinshu"

20200214
20200214

2019.12 Published in Shinano Mainichi Newspaper

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2019.10 Featured on Saitama TV "Let's go to Ueda"

201910
201910
201910

2019.10 Introduced on Nippon Television "Hirunandesu!"

201910
201910

2019.05 Published in Shinano Mainichi Shimbun

(Product using sake lees from Wakabayashi brewing)

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2019.04 Published in Shinano Mainichi Newspaper

201904

2019.01 Published in Shinano Mainichi Shimbun

201901

2018.11 Published in Shinano Mainichi Newspaper

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2018.09 Published in Living Saitama (Sankei Living Shimbun)

201809
201809

2018.09 featured in Shinshu sake and people (Kawabe Shorin)

201809

2018.04 abn Featured on Asahi Nagano Broadcasting Shinshu Yumejin

2018.03 Published in JAL Card Member Magazine AGORA

AGORA
AGORA2

2017.11 Published in Shinano Mainichi Newspaper

2017.11

2017.11 Ueda Electric Railway Bessho Line Drinking Sake in TRAIN was held

2017.11
2017.11

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

2017.04 Published in Asahi Shimbun (Nagano prefecture version)

2017.04

2017.03 Introduced on Nippon TV ZIP!

2017.03
2017.03

2016.11 Ueda Electric Railway Bessho Line Drinking Sake in TRAIN was held

2016.11
2016.11

2016.5 Published in Shinano Mainichi Newspaper

2016.05

2015.12 Published in Monthly BIMY

2015.12

2015.10 Published in Shinshu Civic Bulletin of Ueda City, Nagano Prefecture

2015.10

2015.07 Appeared in NHKBS Premium "Kiyo Togen in Kimizumi Town"

2015.07

2014.07 Published in veggy

2014.07
2014.07

2014.03 Ueda Cable Vision, Nagano Prefecture

"Visit a well-established company"

2014.03

2013.12 Kiwi, a fermented refreshing sweet amazake, was released.

201312
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.

kiwi
201912kiwi

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
201909

2013.08 Published in Shinano Mainichi Newspaper

2013.08

2013.03 Amazake Agar released (currently not in production)

2013.03