ichinoya ginjyosyu

Ichinoya is said to be founded in Keio (1865). In the warehouse built in the Meiji era, it is not still a normal sake -centered production system that uses machines, but starts with basic rice, the most important koji making, sake mother process, and three -stage preparation, all processes. We are doing it by hand. In addition, Omachi City, which is located, is located at the foot of the Northern Alps, and is used for watering water is a spring water of a 900m above sea level. The area around the pond of Izatani, where spring water springs out, has a rich plant that can be said to be a green dam, becomes a natural filtration material, and the water is slowly filtered over the ground and springs out on the ground. Using delicious water even if you drink it as it is, luxuriously used rice suitable rice, such as Miyama Nishiki, Hitoshi Hitogo, Yamae Nishiki, and Shirakaba Nishiki cultivated in Omachi City and Nagano Prefecture, are luxuriously used, and handmade and polite. I'm drinking.