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Kinoene Junmai Ginjō

Iinuma Honke Kinoene Junmai Ginjō (甲子 純米吟醸酒) has a fruity aroma, a refreshing acidity and a sweet aftertaste. It is recommended to be served cold or at room temperature.
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Sake specs

Prefecture
Chiba (千葉)
Rice type
Domestic rice (国産米)
Polishing rate (semaibuai)
58%
Alcohol content
16%
Kinoene Junmai Ginjō (甲子 純米吟醸酒)

Iinuma Honke Kinoene Junmai Ginjō (甲子 純米吟醸酒) has a fruity aroma, a refreshing acidity and a sweet aftertaste. It is recommended to be served cold or at room temperature. Grand gold medal in the Fine Sake Awards Japan 2019.

Kinoene Junmai Ginjō (甲子 純米吟醸酒) Kinoene Junmai Ginjō (甲子 純米吟醸酒) Kinoene Junmai Ginjō (甲子 純米吟醸酒) Kinoene Junmai Ginjō (甲子 純米吟醸酒) Kinoene Junmai Ginjō (甲子 純米吟醸酒) Kinoene Junmai Ginjō (甲子 純米吟醸酒)


Iinuma Honke (飯沼本家)

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 pears and melon; medium sweet flavour, slightly effervescent. Good balance of umami and acidity; crisp, refreshing finish. An elegant and round junmai ginjo.
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Table of contents

sake information

Category
Junmai Ginjō
Added by
JREF
Views
2,045
Watchers
1
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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