最新情報 | ひとしずく

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Registration number T5810685729361

Written by Osamu, the Bio chef and shop owner.

Books are now on sale.

Book Promotional Copy
"The Soul of Rice Koji: The Definitive Guide to Junmai Sake - What No One Has Ever Talked About"

Target Audience: Sake Enthusiasts, Restaurants

A book that transforms "those who have been drinking for years" into "those who can talk about the value of sake."

📌 Main Catchphrase
To those who have drunk hundreds of types of Junmai sake:
Can you talk about "the quantity and quality of rice koji"?

📖 Text Copy
We want to ask those of you with over 10 years of experience drinking Junmai sake:
"Why did you choose this Junmai sake?"
"The difference between Kimoto and Yamahai"
Can you talk about it with confidence?

In the opening "Part 1: Conclusion," just 6 pages long,
the "essence" of Junmai sake is condensed.
That is the perspective of "the quantity and quality of rice koji."
When you hold these 6 words in your hands,
the hundreds of types of Junmai sake you have drunk so far will come back to life with a completely different depth and meaning.

Why do brewers, in this age of rapidly advancing technology, deliberately return to the "Edo technique"—the kimoto method?

It's to master "something" that no other sake in the world can imitate, and to enjoy its true essence.

What is that "something"?

Now that it's gaining attention due to its UNESCO Intangible Cultural Heritage registration,
what is the difference between "selected junmai sake" and "overlooked junmai sake"?

The answer lies beyond page 6.

💬 Sub-copy (Authority/Rarity)
A bio chef with over 16 years of experience in kimoto brewing writes about "a theory of junmai sake that resonates with both drinkers and sellers," drawing from the perspectives of both junmai sake and cuisine.

🎯 Closing (Call to Action)
When you finish reading, your perspective will change, and the profound depth of junmai sake will continue to excite you.
To the enthusiast—before you drink a glass tonight, read these 6 pages.

To restaurant owners—this book will give you the words to explain "why you recommend this."
Please place it on your counter.

Your story as a "living witness to the history of pure rice sake" begins on these 6 pages.

For more details

Soulful Rice Koji

[The Definitive Guide to Junmai Sake] What Nobody Has Talked About

Available now from Amazon.

Book: 1,595 yen (tax included)

E-book: 800 yen (tax included)

Osamu, the chef and owner of the restaurant.

Members-only blog

No posts published in this language yet

Once posts are published, you’ll see them here.

While enjoying a drink

"Delicious, fun, and relaxing."

It's full of stories you won't hear anywhere else.

Herb tea set: 880 yen (tax included)

(Additional tea leaves and teaware will incur an extra charge.)

My recommendation is,

A blend of jasmine and lemongrass

You can enjoy not just one infusion, but three!

Hitoshizuku Official Line

[Sharing delicious and fun information]

Organic Japanese cuisine and organic kimoto junmai sake, etc.

[Eye-opening, easy and delicious recipes you can make at home]

How to enjoy Kimoto Junmai sake

Get videos by registering on our official Line account.

Use your favorite stamp to signal "I've registered."

https://lin.ee/v11MhOaq

For PC users, scan the QR code on your smartphone.

Line ID: @094syyak

What kind of shop is Hitoshizuku?

Bio Chef and Owner Osamu

First, register as a member and you will be satisfied with the blog.

[Option for enjoying rice cooked in a clay pot]

New rice harvest starting in 2025

organic rice farmer

Direct delivery of brown rice from Komedaruma-sama

Additional charges apply to each course

1,100 yen (tax included, per person)

White rice, of course,

Brown rice, 50% polished

Tailored to our customers' refined dining habits.

It is cooked using polished rice.

Take happiness!

Please let us know when you make your reservation.

Joshu Farmer Komedaruma's website: https://komedaruma.com/

[The ultimate pickled vegetable dish]

The best collaboration

Izumibashi Sake Brewery's organically grown Yamada Nishiki rice bran. The contents are sake.

(Kuro Tonbo Junmai Kimoto-jikomi Yamada Nishiki)

The rice bran is prepared in our shop for making rice bran beds.

A treasure trove of butyrate-producing bacteria

It would be a waste to wash off the rice bran.

The only thing we can eat is our treasure

Being alone is comfortable.

Even if you're alone, feel free to come.

Please make a reservation.

Health Management Instructor License

Certificate of Completion: Health Management Specialist Education Course.jpg

[Health and beauty start with food]

Supporting a healthy eating lifestyle

The unique aspects of eating out

The essence, the emotion