Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

55％

alcoholic content

15 degrees.

sake leeway

+1～+3

Founded in 1808, we are one of the oldest breweries in the prefecture and have been providing sake mainly to local customers in Toyama Prefecture, which is blessed with abundant water and rice. The company is located in Yatsuo-cho, Toyama City, south-west of Toyama City, which is famous for the Etchu Yatsuo Owara Kaze no Bon Festival. Yatsuo-cho has low temperatures and deep snowfalls in Toyama Prefecture, and it is said that our ancestors started sake brewing here to make the most of the local characteristics of the area. The brewery uses soft groundwater from the Joganji River system, a blessing from the Tateyama Mountain Range in the Northern Alps, all the rice used for sake is grown in Toyama Prefecture, and the brewery staff are all Toyama people, with a focus on water, rice and people all produced in Toyama Prefecture. The brewery never mass-produces sake, but instead strives to create handmade sake that can be handed directly to customers, with the ideal of 'sake that lingers forever'.
Junmai Ginjo Tamahokusyu SILVER is a ginjo brewed sake, but with a soft and smooth mouthfeel and a restrained, showy aroma. There is none of the 'limpness' that is common in junmai sake, and the flavour of the rice is easily absorbed.