Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (domestic), rice koji (domestic)

Rice polishing ratio

60%

alcoholic content

16

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 Kii-no-kawa 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 the master craftsman Naohiko Noguchi and is also skilled in Namaoto and Yamahai sake brewing. He is responsible for brands such as Kurumazaka, Teppoutai, Nihonjo and Negoro Sakura.

Named after the historic Negoro area, this sake has a gentle ginjo aroma reminiscent of apples and a relatively light but tasty flavour. Mellow and pleasant on the palate, it plays a supporting role to meals without being too assertive. It is crisp when served cold, and its mellowness increases when warmed.