Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice polishing ratio

５８％

alcoholic content

15 degrees.

sake leeway

非公開

We are re-evaluating the sake brewing process one by one, including how to steam the rice and how to press the unrefined sake, and we are building on every little thing we have done to make our sake even better than it is now.

The brewery has been dedicated to sake brewing for more than 360 years since its foundation in 1657.
Focusing on traditional techniques and ingredients, we have worked together with Kyoto's food culture in the rich water environment of Fushimi, Kyoto.
The company has survived battles and hardships, including the Battle of Toba-Fushimi at the end of the Edo period.
We will continue to pass on our long-standing techniques and culture to future generations and produce valuable sake that people will enjoy.