Kaiun Iwaizake Tokubetsu Honjozo is crafted with precision and expertise, using traditional brewing methods passed down through generations. This sake embodies the artistry and dedication of Japanese sake making, resulting in a refined and elegant beverage that can be enjoyed on its own or paired with a wide range of dishes. With its smooth texture, balanced flavor profile, and subtle complexity, it offers a memorable drinking experience that celebrates the essence of Japanese culture.

It is a Daiginjo brewed using “Yamada Nishiki” produced in Hiroshima prefecture. The production area, Takayacho Zoka, Higashi-Hiroshima City, is located in the plateau basin, about 10km north of Saijo, where the sake brewery is located, and about 350m above sea level. Blessed with natural conditions such as water, sunshine, day and night, and temperature differences in summer and winter, it has been a region where rice cultivation has been flourishing since ancient times. In 1989, under the call to “prepare sake with local rice and local water,” local rice farmers and sake breweries cooperated to form the Higashi-Hiroshima Sake Rice Cultivation Promotion Council, and the cultivation of sake rice began.

Sake that is made by putting moromi in a liquor bag and dripping from the liquor drop by natural force without applying pressure is called Shizukushu. The sake collected by this traditional method of squeezing has a fine aroma and a smooth and elegant taste.

A flavor of green apple in the end, this sake uses carefully selected Yamada Nishiki rice polished up to 35%. With the beautiful and friendly water of Wakayama, this is
gorgeously fragrant and clean Daiginjyo.