Combining a pleasant acidity with the brightly sweet fruity, apple-like fragrance of junmai-ginjo and ginjo sake yields an even more pleasant drinking experience.
What is GI?
The designation "GI" represents the Geographical Indication protection system that registers geographical names themselves as intellectual properties and protects them, connecting characteristics of traditional production methods and producing areas, including weather, climate, and soil, to those of the quality of products and social evaluation. It is like Champagne and Bordeaux in wine.
The “a” area of the A district of Hyogo raises the highest quality Yamada-Nishiki
The colored area on the map is known as the “a” area of the A district, and is known for producing high quality sake rice.
1. Valleys stretching East to West or North to South
2. Good sunlight
3. Large temperature differences between day and night
4. Differences in level to help drainage and sticky rice fields
Harima’s climate and natural environment
Harimaʼs grain-producing region has vast areas of mineral-rich clay agricultural land, and there are large daily temperature variations during the period when rice grains are ripening. This climate and the natural environment positively impact the Yamada-Nishiki rice in terms of the shape of the shinpaku and the low levels of fat and protein, making this rice variety an excellent raw material for brewing sake.
Introduction to breweries
This brewery makes much of sake brewing such that you can feel the warmth of human hands through the manual brewing technique of kurabito (brewers). We always strive to deliver finely and carefully brewed sake to customers while maintaining the quality. About 70% of our shipments are Ginjoshu, and we are also well known as the brewery that spread ginjoshu at home and abroad to become a pioneer of the Ginjoshu boom. We started exporting in 1997, and have fans in about 35 countries around the world. We aim to brew sake which can always be loved everywhere in the world outside of Yamagata.
Tatsuriki Honda Store
Established 1835. Uniquely, our company still uses the natural climate and traditional techniques and equipment in an old-fashioned wooden building in order to brew sake which excites and delights our customers.
INAMI Sake Brewery
We brew sake using Miki City's terroir, giving the moromi enough time to soften to draw out the umami.
Kamimusubi Shuzo Co., Ltd.
Kamimusubi Shuzo is located in Kato, the main production area of "Yamada-nishiki," the king of sake rice cultivars. By brewing sake with locally sourced rice and water, this brewery forges powerful bonds with the local community as it makes every effort to pass on the culture and history of Japanese sake to future generations.