Product Information

raw materials

Rice (domestic), rice koji (domestic)

Rice production area, etc.

Hyogo prefecture (Kinki area) (Hyougo)

Rice polishing ratio

60％

alcoholic content

16 degrees

sake leeway

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Sakai used to be one of Japan's leading sake breweries in the Edo period, ranking alongside the Nada district in Hyogo Prefecture and the Fushimi district in Kyoto Prefecture.
Around the Meiji era (1868-1912), more than 95 sake breweries operated in Sakai and the city was known as a nationally renowned sake brewing area, and until the Taisho era (1912-1926), sake brewing was the leading manufacturing industry in Sakai.
After reaching its peak in the Taisho era, Sakai's sake brewing declined in the Showa era (1926-1989), and the one remaining brewery closed in 1971.
Volunteers gathered to carry on the tradition and revive Sakai's local sake, albeit on a small scale, in order to rekindle the light of sake brewing in Sakai.
The brewing water is spring water from the Kongo Mountains in Osaka.