Founded in 1789. Since the Edo period (1603-1868), Kinryo sake has been called "Sanuki no Kompira-shu," and has been enjoyed by Kompira worshipers from all over Japan as the sacred sake of Konpira-gu Shrine, the guardian deity of maritime traffic. Even today, in order to please as many people as possible, we continue to brew sake using the "famous water that gushes from Mt. We are committed to brewing sake with the traditions, techniques, and spirit that we have cultivated in our 220-odd years of history. Kagawa Prefecture is the smallest prefecture in Japan in terms of area, is recognized for its lack of water, and is home to udon noodles. We hear that many people north of the Kanto region know of Shikoku but do not know where it is located. There is no water, there is no rice, and people ask, "Can you make sake? But that's all right. In the old days, the rice for the Taisho emperor's coronation came from Kagawa Prefecture's Chukimoto Saida. It has been proven that the long hours of sunlight and the spring of good quality water can produce good quality rice. The climate that nurtures the sake Kinryo is also a source of inspiration, The water for irrigation from Mannoike, the largest reservoir in Japan, which is said to have been constructed by Kobo Daishi Kukai, and the water from the Mt, The cold environment is also blessed by the wholesale of sake from the Kompira-san mountain during the winter. Since long ago, we have put the greatest effort into "careful koji making" using locally grown rice. We also try to bottle the sake at the best time and store it in bottles at low temperatures. Recently, in order to meet the demands of our customers, we have been expanding our product lineup to include more acidic sake in addition to our traditional stable of standard sake, In order to meet the needs of our customers, we are expanding our product lineup to include more acidity-enhanced products in addition to our traditional stable of standard sake. We are making full use of wine yeast and Setouchi olive yeast derived from olives, We are expanding our lineup to include low-alcohol and sweet and sour types of sake, which were not possible in the past, We are conscious of the compatibility of our products with a variety of occasions and dishes. Why do we continue to brew sake in the region? Sake that is nurtured in the land and climate is a perfect match for the people and food of the area. This is because they were formed with the same water. We also want people from outside the prefecture and from other countries to know about Sanuki's food and drink, we also want them to go back to their hometowns and disseminate information about it. Our goal is to create a sake that can be associated with Sanuki. Sake brewing is a harmony of people, and we all work together as a team so that the power of 10 can become 20 or 30. We aim for teamwork. We are all brewers who want to hear "Delicious! We are all brewers who want to hear "Delicious!


Hiroaki Nishino
Siro Sakai
Weekday = 9:00-16:00,Tudor 9:00-18:00
nashi (Pyrus pyrifolia, esp. var. culta)
Weekday = 9:00-16:00,Tudor 9:00-18:00
nashi (Pyrus pyrifolia, esp. var. culta)