Brewing authentic sake using the local terroir
We brew sake making full use of Miki City's terroir. We choose the best rice for sake in all aspects, such as using Miki City's Yamada Nishiki rice with its large grains containing a high concentration of starch, as well as using rice that contains only a small amount of protein and fat. We take care to give the moromi enough time to soften in order to draw out the umami when we brew sake.
We draw out the umami using aged Yamada Nishiki rice
Miki City produces a large amount of Yamada Nishiki, a type of rice that is ideal for brewing sake with. When we brew Aoitsuru sake, we blend sake made using aged Yamada Nishiki rice to give it a full-bodied umami flavor.
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.
|Company name||INAMI Sake Brewery|
|Address||2-29 Shibamachi, Miki City, Hyogo Prefecture|
The company's Daiginkoshu won bronze at the IWC four times