Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

55

alcoholic content

15 degrees.

sake leeway

非公開

Yamaga, Kumamoto, known for its decorative burial mounds such as the Chibusan burial mound, lantern festivals and hot springs, is a production area of high-quality Higo rice, with Mt Aso to the east. In the Edo period (1603-1868), Kikuhachi Honda, who ran a rice wholesaler in Yamaga, which prospered as a rice accumulation centre and a post town on the Buzen Highway, started brewing sake, which was the beginning of Chiyozonoen. After the war, the company pioneered the production and sale of junmai sake nationwide, and has continued to take up the challenge of sake brewing, including 1844ml bottles of raw sake and daiginjo with cork stoppers. In this age of diversifying consumer tastes, we aim to produce sake that is delicious to drink and that enriches the drinker's spirit.

Junmai Ginjo-shu is brewed by reviving the fantastic sake rice 'Jinriki', which is said to be the original sake rice for sake brewing.
It is characterised by a deep, well-balanced taste with a mellow mouthfeel and gentle ginjo aroma.
Enjoy with fish and lightly salted dishes.