Where Nature and Craftsmanship's Romance Coexist: 'Roman' (ロ万)
Nestled in a historic snow country (雪國) village in Minamiaizu (南会津), Fukushima Prefecture (福島県), Hanaizumi Shuzo (花泉酒造) has carried on the legacy of sake brewing in harmony with local nature for over a century since its founding in 1920.
Unveiled by Hanaizumi Shuzo in 2007 as a modern premium brand, 'Roman' (ロ万) captures the elegant transition of Minamiaizu's four seasons and the passionate romance (roman) of its artisans within every single bottle. Utilizing Hanaizumi Shuzo's proprietary Mochigome Yondan-shikomi (もち米四段仕込み, four-stage mashing with glutinous rice) technique, it delivers a silky texture that gently envelops the palate alongside a rich, deep savoriness (umami).
Rice, Water, and People: Cherishing the Land ―――
The brewery strictly insists on using 100% locally harvested rice from Aizu (会津) and Minamiaizu (南会津). It carefully selects Fukushima Prefecture's proprietary sake-brewing rice varieties—'Yumenokaori' (夢の香) and 'Fukunokaori' (福乃香)—along with locally cultivated 'Gohyakumangoku' (五百万石).
The yeast utilized is also the locally developed 'Utsukushima Yume Yeast' (うつくしま夢酵母), embodying an uncompromising commitment to the terroir and natural heritage of Fukushima. By preserving regional purity while infusing a vibrant aroma, the brand conveys the true enchantment of sake to a broad audience.
Through seasonal releases tailored to each time of year, the 'Roman' (ロ万) series proposes the rich, evolving pleasures of sake as each season unfolds.
Where Nature and Craftsmanship's Romance Coexist: 'Roman' (ロ万)
Nestled in a historic snow country (雪國) village in Minamiaizu (南会津), Fukushima Prefecture (福島県), Hanaizumi Shuzo (花泉酒造) has carried on the legacy of sake brewing in harmony with local nature for over a century since its founding in 1920.
Unveiled by Hanaizumi Shuzo in 2007 as a modern premium brand, 'Roman' (ロ万) captures the elegant transition of Minamiaizu's four seasons and the passionate romance (roman) of its artisans within every single bottle. Utilizing Hanaizumi Shuzo's proprietary Mochigome Yondan-shikomi (もち米四段仕込み, four-stage mashing with glutinous rice) technique, it delivers a silky texture that gently envelops the palate alongside a rich, deep savoriness (umami).
Rice, Water, and People: Cherishing the Land ―――
The brewery strictly insists on using 100% locally harvested rice from Aizu (会津) and Minamiaizu (南会津). It carefully selects Fukushima Prefecture's proprietary sake-brewing rice varieties—'Yumenokaori' (夢の香) and 'Fukunokaori' (福乃香)—along with locally cultivated 'Gohyakumangoku' (五百万石).
The yeast utilized is also the locally developed 'Utsukushima Yume Yeast' (うつくしま夢酵母), embodying an uncompromising commitment to the terroir and natural heritage of Fukushima. By preserving regional purity while infusing a vibrant aroma, the brand conveys the true enchantment of sake to a broad audience.
Through seasonal releases tailored to each time of year, the 'Roman' (ロ万) series proposes the rich, evolving pleasures of sake as each season unfolds.