Kanenoi Shuzo (金の井酒造), founded in 1873 in Tome City along the Kitakami River in Miyagi Prefecture, produces the Wataya (綿屋) line, a name recalling the cotton merchant heritage of the brewery's founding family, rooted in the commercial history of this northern Tohoku river town. This junmai genshu uses Omachi rice, the ancient Okayama cultivar known as the grandfather of sake rice, polished to 60% and bottled undiluted at full natural strength. Omachi is prized for the earthy depth, minerality, and structural complexity it contributes that purpose-bred modern varieties cannot replicate, and in an undiluted genshu format its weight is amplified. The Kitakami River valley, with its cold winters and clean snowmelt water, provides an ideal environment for slow fermentation that extracts the full character of this demanding heritage rice.
Pure rice sake with rich umami depth — the everyday staple of Japan.
No reviews yet. Be the first to review!
