KITAGAWAHONKE

Kitagawa Honke has a long history that stretches back to the Edo Era in 1657; that means their traditions and techniques have lasted more than 360 years. The brewery is located at Fushimi, Kyoto. This place is well known for the soft clear spring water and is one of the largest brewery districts in Japan.

By applying the modern technology to the traditional techniques, Kitagawa Honke produces the unchanged quality of sake with some twist of modern brewing techniques.

Kitagawa Honke has won 15 gold awards at the Annual Japan Sake Awards.

TOMIO – 富翁 –

Tomio is one of the popular sake that Kitagawa Honke produces. According to the Nine Chinese Classic Texts, this name “Tomio” implies “those who are rich in spirit will enjoy a long, happy life.”

YAMADA NISHIKI

Yamadanishiki is one of the most popular sake rice, with about 1000 breweries in Japan using at least some of this sake rice during their sake-producing process. A data in 2012 shows that 84% of the entries to the Japan Sake Awards are brewed with this sake rice as the raw material. This high-quality sake rice can be grown only with a geographical location blessed with clayey soil and with a large difference in day-and-night temperature. Possessing good flavour and aroma, with fine texture and smoothness is the feature of sake made with this Yamadanishiki.