Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

50%

alcoholic content

16 degrees

sake leeway

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The Kino River originates in Odaigahara and flows into the Kii Channel, nurturing the nature of the basin. Yoshimura Hideo Shoten has had a brewery on the banks of the river since 1914. Sake brewed with the slightly soft subsoil water of the Kinokawa River has a gentle taste and achieves the delicious and crisp flavour that is the goal of the brewery.

The brewery's toji, Akiko Fujita, is in charge of sake brewing. She is a Noto Touji who studied under 'Modern Master Craftsman' Naohiko Noguchi and is responsible for brands such as Kurumazaka, Teppoutai and Negorizakura, and is also skilled at nama-moto and yamahai brewing.

Nihonjo was named after the founder's love of Wakayama Castle, which belonged to the Kishu clan of the Gosanke clan. It has long been popular, especially with the local community. This Junmai Daiginjo sake is the top-of-the-range sake of Nipponjo, made from 100% Yamada Nishiki.

The first scent of ginjo aroma is elegant and gorgeous, reminiscent of melon or muscat. The mouthfeel is soft, with a hint of sweetness and a dry finish. This is a sake that members should enjoy while thinking about the nature and history of Wakayama.