Eigashima Kamitaka Junmai Ginjo

Kamitaka Junmai Ginjō Yamadanishiki Black (神鷹 純米吟醸 山田錦(黒) is made 100% from Yamadanishiki rice milled down to less than 60%. It has the fullness and delicate taste of Yamadanishiki and a gorgeous aroma. Slightly rich and dry, it is best consumed chilled or at room temperature.

In the Edo period (1603-1867), the western part of Akashi was known as Nada (灘). Blessed with good spring water and high-quality rice from the Harima Plain, sake brewing in Nada flourished, and Nada sake gained fame quickly. The brewing of sake began in the early Edo period with the second generation of the Urabe family, Urabe Hachibei (卜部八兵衛). In the Meiji Era (1868-1912), Hyokichi (兵吉), the younger brother of Urabe Hachiemon (ト部八右衛門), became an independent brewer and expanded the business. In 1888, with a capital of 30,000 yen, he established the Eigashima Sake Brewery Co. This was the beginning of the Eigashima Sake Brewery. The brewery first registered the "Nihon Tamashi" (日本魂) brand, then in 1894 "Yuri Masamune" (百合正宗) and the following year "Kamitaka" (神鷹).

When Hyokichi established Eigashima Shuzo Co., Ltd., he merged several sake breweries in the Eigashima area, relocating their wooden storehouses to the grounds of his company. Nowadays, Eigashima uses seven historical storage houses built between 1889 and 1959. The company also produces shōchū, mirin, wine, whisky and brandy.