Daina Junmai Ginjō Arabashiri Namazake

Daina Junmai Ginjō Arabashiri Namazake (大那 純米吟醸 あらばしり生酒) is made from Gohyakumangoku rice grown in Nasu, Tochigi Prefecture, polished to 50%. This lively namazake has an elegant aroma, intense flavour, gentle sweetness, and clean acidity. As you taste it, a refreshing aroma unfolds, followed by a rich, lingering flavour beneath its light mouthfeel. This deep, dry Junmai Ginjō pairs beautifully with various dishes — from wild sweetfish from the Nakagawa River to hearty hot pot meals like Nasu's local speciality, "Yoichi Nabe."

Kikunosato Sake Brewery is situated in Otawara in Tochigi Prefecture. Otawara is part of the Nasunogahara region, an area naturally endowed with the clear waters of the Naka River, abundant groundwater, and high-quality underground water sources. This region's suitability for sake production is further enhanced by its long history of rice cultivation, which has yielded excellent sake rice varieties. Beyond rice, Nasunogahara's fertile lands and natural environment have supported diverse agricultural activities since the Meiji Period (1868-1912), including thriving dairy farming and cultivating crops such as peppers, blueberries, and strawberries.

Founded on 1 October 1866, during the twilight of the Edo period , Kikunosato Sake Brewery began its story as Hachiryusha (蜂竜舎), established by its first brewer, Akutsu Touemon (阿久津藤右衛門). Touemon dug a well on the present site, sought ideal brewing water, and commenced sake production. By 1916, the brewery had developed brands like "Ichiryu" (一流, "Kimi no Tomo", 君の友), only to cease operations in 1942 due to wartime business regulations.

Production resumed in 1955. In 1956, reflecting the region's history of chrysanthemum cultivation, the brewery rebranded as Kiku no Sato Sake Brewery and became a joint-stock company. Production flourished under the third-generation Akutsu Kanzo in the 1970s, reaching approximately 2,000 koku .

However, the expiration of a major brewery contract in 1985 led to a significant decline. Focusing on local inns, wedding venues, and tourist destinations, production dwindled to around 100 koku by 2002, ironically positioning Kikunosato as one of the smallest operating breweries in Tochigi Prefecture despite its historical scale.