Momokawa Wine Yeast Ginjō Junmai

Momokawa Wine Yeast Ginjō Junmai (桃川 ワイン酵母仕込み吟醸純米酒) has an SMV of -23 and is made with wine yeast. It is slightly sweet and rich yet refreshing, like a rich white wine. This Ginjo Junmai sake combines acidity with the fruity ginjō flavour. Serve chilled and in a wine glass.

Momokawa Brewery is located between the Hachinohe and Misawa in Kamiakedo, Kamikita District, in Aomori Prefecture. The history of Momokawa starts at the end of the Edo period (1603-1867) when the influential Miura (三浦) family, owners of 100 koku , began to produce sake using the pure water of the Oirase River. In 1889, Murai Kuramatsu (村井倉松), a resident of Hachinohe, acquired the brewery and set up the Murai Sake Brewery, calling his sake "Momokawa". In 1944, following wartime legislation, Momokawa merged with other breweries in Shimakita and Kamikita districts, establishing Nikita Sake Brewery Co., Ltd. (二北酒造株式会社). At the end of World War II, only five of the 13 brewing facilities merged under Momokawa survived. In 1984, those four factories were split from Nikita Brewery, which was renamed Momokawa Brewing Co., Ltd. (桃川株式会社), a name it has been using to the present day. The company is still in the hands of the Murai family. In 1996, Momogawa started production in Portland, Oregon, under the Japan-America Beverage Company (JABC). Momokawa has won countless international and domestic awards and honours.

Momokawa's premier brands are Nebuta, Sugidama, and Momokawa. The brewery changed the Chinese character 百 (momo, "one hundred") to 桃 (momo, "peach").