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Kinoene Junmai Ginjō Hanayaka Takumi no Ka

Kinoene Junmai Ginjō Hanayaka Takumi no Ka is made of Yamadanishiki and Gohyakumangoku rice milled to 58%. It has a fruity aroma and is characterized by refreshing acidity and sweetness.
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Sake specs

Prefecture
Chiba (千葉)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
58%
Alcohol content
16%
Kinoene Junmai Ginjo Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香)

Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) is made of Yamadanishiki and Gohyakumangoku rice milled to 58%. It has a fruity aroma and is characterized by refreshing acidity and sweetness. After bottling, it is pasteurized to preserve a fresh taste and a fizziness reminiscent of unpasteurized sake.


Awards:

  • KuraMaster 2022 Platinum Award (top 16 brands selected)
  • Fine Sake Award 2019-22 Gold Award
    Winner
  • Hot Sake Contest 2021 Gold Award


Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香) Kinoene Junmai Ginjō Hanayaka Takumi no Ka (甲子 純米吟醸 はなやか 匠の香)

Iinuma Honke

About the brewery

Brewery
Iinuma Honke
Name in Japanese
飯沼本家
Address
106 Mabashi, Shisui, Imba District, Chiba 285-0914
Phone
043-496-1111
Website
Iinuma Honke Brewery is located in Shisui, Imba District in Chiba Prefecture. It was founded in the Genroku Period (1688-1704). The Iinuma family was initially engaged in agriculture and forestry but began brewing sake when the Edo Shogunate permitted them to make sake dedicated to shrines and temples. It was not until the end of the Edo period that they began making sake for commercial purposes and became official sake, brewers. Sake brewing as a business started during the transition from Edo to the Meiji period. The government granted sake brewing licences to influential local figures to secure finances, with the payment of a liquor tax as an obligation.

In 1938, the company increased its stone milling capacity and introduced a rice-polishing machine to expand its business further. Since then, the company has continued to focus on in-house rice milling. Today, only a few breweries in the prefecture polish their rice.

In 1981, the current head of the company, Iinuma Kiichirō (飯沼喜市郎), was appointed head of the company. As mass production and consumption became mainstream and people turned their attention to national brands, he tried hard to promote jizake and ensure that the Iinuma family's sake was on the local market. As Japan's rapid economic growth ended, society's values shifted away from "big things" to "small things that are distinctive and of high quality", which encouraged a boom in local sake. Currently, five brewers efficiently produce 1,900 koku. While respecting tradition, the brewery has a firm concept and values the flexibility of the toji and brewers to make the sake they want to drink and is constantly challenging new tastes.

In October 1995, the shop began operating as a customer service building and later opened the Sakasai Magari House (酒々井まがり家), which also houses a shop and gallery. The shop sells products made from home-grown produce and holds exhibitions by local artists, mainly from Chiba.


Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Fruity nose of melon, strawberry, custard, vanilla and gree. Deep, earthy flavour with a slightly strong attack; sweetness, acidity and elegant umami are perfectly balanced—marked effervescence. Bitter and spicy finish with a sour tingle—a summer firework on your palate. :)

Kinoene
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Table of contents

sake information

Category
Junmai Ginjō
Added by
JREF
Views
1,344
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒285-0914 千葉県印旛郡酒々井町馬橋106

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