Product Information

raw materials

Rice (domestic), rice malt (domestic), brewer's alcohol.

Rice production area, etc.

Rice (domestic), rice malt (domestic), brewer's alcohol.

Rice polishing ratio

60％

alcoholic content

15 degrees.

sake leeway

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Our company is located in Nanto City, Toyama Prefecture, at the foot of Mount Iio on the border with Ishikawa Prefecture. The sake is named "Narimasa" because it is made from "water from the tip of a spear" that gushes out from the ground where Sasa Narimasa, the lord of Echigoku in the Warring States period, swung his spear in search of water during a battle.
　Founded in the Meiji era (1868-1912), the company has been brewing sake for more than 130 years, which has been enjoyed by the local community. In 1985, we started Japan's first funded sake brewing 'trust system'. Today, we still have fans all over the country.
　Our company continues the tradition of sake, which is enjoyed along with the food culture of Toyama Prefecture, while developing sake with new flavours and exploring new production techniques.
　Narimasa Ginjo-shu is made from rice grown in Toyama Prefecture and fermented slowly and carefully at low temperatures. It is characterised by its ginjo aroma and clean, crisp taste, and is recommended to be served lukewarm at around 40°C.