A dry and rich sake which works with many dishes. Made from Hitogokochi grown by local contracted farmers in Kijimadaira village and Iiyama city. The grains are large, giving lots of rice starch to ferment. The brewery uses predominantly yeast 7 which generates so much foam during production, they must strap shields around the tanks. This foam traps rich flavors before they can escape.

Lightly chilled to warm, it’s great at any temperature. Pairs nicely with rich/sweet/salty dishes like eel or glazed pork.

Founded in 1873 and continuously owned by the Tanaka family, the son is starting to have a more prominent role. They offer in depth tours in english so please go out of your way to visit the brewery. They make everything by hand in small 1,500kg batches using hako-koji. The water is natural spring from Nozawa-onsen village at the foot of Mt. Mizuo (水尾) which literally means “water source”.

http://www.mizuo.co.jp/