Katokichibee Shoten brewery was established in 1860 and now the descendant of the eleventh generations is running the brewery. Only traditional methods and exclusive ingredients are used to brew jummai sake :such as subsoil water of Hakusan mountain peaks, Yamada Nishiki and Gohyakumangoku rices and home-cultured yeast. Our sake is brewed with one of the most polished rice in the country, with the average rice polishing rate of 38%. All of our sake is aged at ice temperature, and it is sold only when real umami blossoms.
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