Sake specs
- Prefecture
- Miyagi (宮城)
- Rice type
- Domestic rice (国産米)
- Polishing rate (semaibuai)
- 65%
- Alcohol content
- 15-16%
- SMV
- +4.0~ +6.0
- Acidity
- 1.1-1.3
- Amino acid level
- 1.3-1.5
Ichinokura Honjōzō Toiki (本醸造酒 一ノ蔵 といき) is one of several sake in the 'Junmai Sake Series Recommended by Yoshida Rui' (吉田類お薦め純米酒シリーズ). Yoshida Rui is a sake connoisseur and 'bar poet' travelling across Japan to promote the charm of bar culture. It has a pleasant sweetness, umami, and a light and refreshing mouthfeel.. It can be enjoyed in a wide range of temperatures. Its name derives from one of Rui's haikus: "A beautiful woman drunkenly sighs on a colourless wind" (美女酔うて色なき風に吐息のせ). "Toiki" (吐息) means "to sigh".
About the brewery
- Brewery
- Ichinokura Brewery
- Name in Japanese
- 一ノ蔵
- Address
- 〒987-1304 Miyagi, Ōsaki, Matsuyamasengoku, Okeyaki 14
- Phone
- 0229-553-322
- Website
宮城の伝統的な手づくりの地酒を醸造している「一ノ蔵」の公式サイトです。低アルコール酒「ひめぜん」、発泡清酒「すず音」などの商品紹介や、より一ノ蔵の日本酒を楽しむための飲み方提案、蔵の情報などを掲載しております。蔵見学のご案内についてもご紹介しております。
ichinokura.co.jp
Ichinokura Brewery (株式会社 一ノ蔵) is located in Ōsaki, Miyagi Prefecture, some 30 kilometres northeast of Sendai. In 1973, four sake breweries - Asami Shoten, Kachiki Shuzoten, Sakurai Shuzoten, and Matsumoto Shuzoten - merged to form Ichinokura Co., Ltd. The Matsuyama area of Ōsaki is in the centre of the Sendai Plain. Matsuyama has been well known from old times for its fine quality rice and has prospered as an agricultural and brewing town. Over 90% of the rice Ichinokura sake brewing is grown locally in Miyagi Prefecture. The brewery first began by securing growing contracts with local farmers. Starting in 2004, it established its own in-house Agriculture Department to promote sustainable agriculture, minimise the environmental impact, and help support local farmers through cultivating fine-quality rice. Ichinokura is currently growing its rice and aims to develop fine-quality rice best suited for sake brewing. Water is a raw ingredient that makes up 70-80% of sake and is, therefore, one of the essential elements in determining the taste of sake. Ichinokura has a drilled well on the brewery premises, bringing up underground water from a depth of 100 metres. There are 40 brewery workers at Ichinokura, under the supervision of the brewery tōji, who use the techniques of the Nanbu Tōji School to brew fine sake entirely by hand.
