Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Rice (from Niigata), rice koji (from Niigata).

Rice polishing ratio

60％

alcoholic content

15.0

sake leeway

+3

A small brewery with a history of sake brewing dating back to the middle of the Edo period and a strong human touch.
It is a unique brewery that does not make sake for competitions, but rather stubbornly adheres to the principle of 'making sake that we and our customers want to drink', and produces a unique taste.

A light, umami-guchi sake brewed from rice harvested in their own rice fields. The regionally limited special honjozo 'Daiyogiku' is a light, umami sake brewed by Echigo toji Ryoichi Emura using rice harvested from his own rice paddy, Gohyakumangoku, and subsoil water from the Yonesan mountain system.
Moreover, this brand is difficult to obtain even within the prefecture. It is a truly indigenous honjozo sake, rooted only in the local area and only available at around five liquor stores in the brewery's vicinity.
The brewery recommends serving it cold to lukewarm.