Product Information

raw materials

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

Rice production area, etc.

Rice (Niigata), rice malt (Niigata)

Rice polishing ratio

58%

alcoholic content

16 degrees

sake leeway

＋3

The history of sake brewing goes back to the middle of the Edo period, and the Daitenikiku Brewery is a small brewery with a strong human touch. A light, umami sake brewed with rice harvested from its own rice paddies. The Gin of Gintagawa is linked to the word 'gin' (examination), the rice field to the rice and the river to the water. The regionally limited special honjozo "Gintagawa" is a light, umami sake brewed by local brewers using rice harvested in their own fields, called Gohyakumangoku, and brewed with subsoil water from the Yonesan mountain system. It can be served cold or lukewarm. It also goes very well with Joetsu's local cuisine. Try it once.
Gintagawa Special Honjozo is made from rice suitable for sake brewing, Gohyakumangoku, harvested from the brewery's own rice fields, and has a firm, sharp taste. It has a reputation for its smoothness.