Gijyo Ukaifune

One of the characteristics of Chiyogiku's sake brewing is small and large. The small brewing is made by thoroughly handmade rice washing, sake mother, and koji. Now, we continue to make koji using the lid koji method, which is said to be troublesome. Daiginjo, Junmai Ginjo, Ginjo, and Junmai are made by hand. We would like to inherit the traditional Chiyogiku traditional sake brewing to the next generation.