Kinoene Junmai Namazake Urumi

Kinoene Junmai Namazake Urumi (甲子 純米生酒 潤実) is a namazake made of Gohyakumangoku rice milled to 68%. This unpasteurized Junmai is bottled immediately after pressing and aged in a low-temperature refrigerator. A fizzy mouthfeel and a fruity and juicy taste reminiscent of apples characterize Kinoene. Still, this sake has a rich flavour, a mellow, soft aroma, and a refined acidity and moderate bitterness accentuating it, making it a delicious type. It goes well with more robust flavours and dishes such as braised pork, stewed or grilled offal, and grilled gindara saikyo-yaki (black cod).

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.