The only right way to brew sake

Based on the concept that “rice sake should taste like rice,” we've thoroughly researched Yamada Nishiki soil characteristics (Terroir) and sake rice (the ideal rice for sake making) to produce our Ginjo sake. You can taste the fact that we use nothing but specialized sake-brewing rice in our sake.

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.