Iwanoi Daiginjo Bansho

The founding was said to be Kyoho 8 (1723), and it has been inherited by the side of the owner for generations, but since the Taisho era, we have been focusing on sake brewing in earnest, and at the National Sake Appraisal in 1947. I have been awarded the chief. Currently the representative, Nowa Iwase, is the 11th generation. In about 10 minutes from the warehouse, the shore coast, named "the Desert of the Moon", is expanding. Since the warehouse water is close to the coast, the groundwater passes through the shell layer, and the hardness is high in Japan, which is "13 to 15 to 15". If there are many calcium and magnesium, fermentation is high and fermented. By preparing with high -hardened water and preparing with "mountain elimination", it will be a rich and sour liquor with a umami. In order to bring out the flavor of rice, which is a characteristic of the sake quality of Iwanoi, we are particular about the "mountain abandoned preparation", and two -thirds of the overall amount of preparation are brewed with "mountain abolition".