喜久酔 吟醸酒

Aoshima Shuzo, founded in 1868 in Fujieda, Shizuoka Prefecture, draws on South Alps subsoil water from the Oigawa River system and Shizuoka yeast to produce Kikuyoi, a sake recognized as a model of the Shizuoka style: gentle ginjo aroma, soft texture, refreshing acidity, and a smooth finish. This ginjo expression embodies the brewing approach that brewer-owner Aoshima Takashi developed through training at the Numazu Technical Support Center under Kawamura Denbei, whose research helped transform warm-climate Shizuoka into a region celebrated for premium ginjo sake.