Product Information

raw materials

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

Rice production area, etc.

Rice (Niigata), rice malt (Niigata)

Rice polishing ratio

62％

alcoholic content

15.5 degrees

sake leeway

＋0.5

Founded in 1842 (Tempo 13). Myoko City, Niigata Prefecture, has prospered since the Edo period as a post town on the Hokkoku Kaido road leading from the Sea of Japan to Nagano. Myoko City is also renowned for its heavy snowfall, and the subsoil water from the foot of Mt Myoko, known as Echigo Fuji, is renowned for its quality, and together with the high quality Niigata rice, makes it an ideal place for sake brewing. Kiminoi Sake Brewery has been refining the time-consuming and labour-intensive Yamahai method of brewing for over 100 years. The Kiminoi Brewery's Yamahai brewing process nurtures the natural lactic acid bacteria that live in the brewery and increases the number of healthy yeasts to produce a high quality sake mother. The brewery has named this "brewery-associated lactobacillus preparation" and has succeeded to the elegant Yamahai style, which is unique and full of flavour. The brewery also produces modern sake as well as Yamahai, pursuing a variety of flavours in keeping with the times.
Kiminoi Kamiizumi Honjozo is made with the help of abundant groundwater from the heavy snowfall, good quality rice from the fertile land and a climate with little temperature variation, which is snowbound. It is a slightly luxurious, high-end sake with a mellow taste that can be enjoyed with any dish. It can be enjoyed at a wide range of temperatures, from cold to warmed.