Rosan Daiginjo

Iwamura brewing in Iwamura -cho, Ena City, Gifu Prefecture was founded in 1787 (Tenmei 7 in the Edo period). At that time, the current brewery, the Watakai family, used the rice that was put in Iwamura Castle as an annual tribute. The origin is that I started a liquor store. In 1923, we began to make miso and soy sauce in addition to alcohol at the same time as establishing the second stock corporation in Iwamura -cho. That's why the company name is "brewing" instead of "sake brewing". After that, the production of miso and soy sauce is dedicated to the stopping brewing industry, and continues to the present. We are trying to make local sake in the true sense that we can make sake in this land. That's why rice, which is a raw material, is grown locally, and the water for preparing is the same water quality natural water that grows raw rice for about 400 years. It is used from the well duged before. By manual work of a skilled forest (tooji = brewing craftsman), we are always pursuing sake that is in line with the era, while protecting the sake brewing that has been in creed on "Reirou Fukiku" since its founding. It has been evolving. * "Reirou Fukiku" ... It shines beautifully (Rei) and has a good scent (Iku)