Daina Junmai Ginjō Harutsumi Shinshu Origarami

Daina Junmai Ginjō Harutsumi Shinshu Origarami Ikkai Hiire (大那 純米吟醸 春摘み新酒 おりがらみ 一回火入れ) is a seasonal spring sake made with locally grown Gohyakumangoku rice from Nasu, polished to 55%. Brewing water is drawn from underground sources in the Nasu mountain range. The yeast used is Meiri Ogawa yeast (明利小川酵母), known for producing a restrained aroma and soft umami.

The sake is pressed in late January (上槽). About 1 cm of fine lees (おり込み／滓絡み orikomi) is retained, followed by a single pasteurisation (火入れ hiire) and around one month of maturation before release in early March. This process preserves the fresh character of new sake (新酒 shinshu) while giving the texture a more settled, rounded feel.

The profile is light and balanced, with gentle aromatics and soft rice flavour. It can be enjoyed across a range of temperatures, from lightly chilled to room temperature. When cooler, it shows a clean and refreshing character. As it warms slightly, the rice's umami becomes fuller and softer. The lightly cloudy lees remain in the bottle, so the final pours appear more opaque. It pairs well with seasonal dishes such as spring vegetable tempura, dressed rape blossoms, sea bream, and steamed clams.

Kikunosato Sake Brewery is located in Otawara, Tochigi Prefecture. Otawara is part of the Nasunogahara region, naturally blessed with the clear waters of the Naka River, abundant groundwater, and high-quality underground sources. The 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 the cultivation of peppers, blueberries, and strawberries.

Founded on 1 October 1866, during the twilight of the Edo period , Kikunosato Sake Brewery began 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 such as "Ichiryu" (一流, "Kimi no Tomo", 君の友), but ceased 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.