Yamachu-Honke Shuzo Co., Ltd.

Aichi
代表銘柄
Gikyo
酒蔵について
The mission of the brewery is to "maximize the power of rice in sake" and pursue "sake that tastes good to drink". The company uses only the best rice for sake brewing, mainly Yamadanishiki from the Tojo Special A district in Hyogo Prefecture, the highest in Japan, and insists on in-house rice polishing for all of its rice. The water used is Kiso Mitake underground water drawn from a well 250 meters below ground on the company's premises. All raw materials are hand-washed and water is supplied on a limited basis, and the brewery seeks to create sake that can only be expressed by handcrafting. The brewery believes that "enriching farmers" is also something that a sake brewery should do, and in recent years it has actively engaged in exchanges with farmers, believing that not only the sake brewery but also "farmers" need to become a brand. The company also focuses on the aging of sake, and has been aging Junmai Daiginjo specs in the bottle in a refrigerator since the 1977's, and continues to devote itself to exploring the possibilities of brewed sake. We aim to be a sake brewery that can help "sake" move to a higher stage among the world's breweries.

酒蔵情報

代表者
Masahiro Yamada
住所
Aichi 1813 Hinoki-cho, Aisai CityGoogleマップで開く
HP
https://gikyo.net
TEL
0567-28-2247
FAX
0567-26-4846
店頭販売
売店営業時間
9:00~12:00 / 13:00~17:00
売店定休日
Saturday, Sunday, Holidays

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