Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Hiroshima prefecture (Chuugoku area)

Rice polishing ratio

50%

alcoholic content

Above 15 degrees and below 16 degrees

sake leeway

---

Founded in 1899. The brewery is located in Soryo-cho, Shobara, in the northern part of Hiroshima Prefecture, where it produces a unique taste under the leadership of the current fourth generation of brewery directors and chief brewers. The brewery brews with medium-hard water drawn from underground in the rich natural environment of the local Tabusagarimatsu Mountains. On cold winter days, the sake is matured for a long time at a low temperature of -7°C in the brewery. The earthen walls of the 120-year-old brewery create a unique ecosystem in which the yeast, koji and lactic acid bacteria that live in the brewery mix to produce a taste that is unique to this brewery. This product is a junmai ginjo sake made from 100% Yamadanishiki grown in Hiroshima Prefecture and is ideal as a mid-meal drink. Chilled, this junmai ginjo-shu goes well with cheese.