Sugata Junmai Ginjō Kitashizuku Muroka Namagenshu

Sugata Junmai Ginjō Kitashizuku Muroka Namagenshu (姿 純米吟醸 きたしずく 無濾過生原酒) is a seasonal sake from Tochigi made with 100% Kitashizuku (きたしずく), a sake rice developed in Hokkaidō. Kitashizuku belongs to the Omachi (雄町) lineage and is part of a newer generation of Hokkaidō brewing rice varieties alongside Ginpu (吟風) and Suisei (彗星). This is unfiltered, unpasteurised, undiluted sake (無濾過生原酒 muroka nama genshu), polished to 55%.

The profile combines the rich, fruit-forward style associated with the Sugata range with a softer balance of sweetness and acidity. Aromas and flavours suggest grape, melon, peach, apple, and grapefruit, supported by a rounded texture and fresh acidity. Compared with some richer Sugata releases, this expression shows a slightly lighter and more acid-driven profile while retaining a full-bodied character.

Iinuma Meijō (飯沼銘醸) is a long-established sake brewery based in western Tochigi Prefecture. The brewery was founded in 1811 during the late Edo period and has continued sake production for more than 200 years.

The brewery is located near the historic Suginamiki cedar avenue, which leads towards Nikkō, an area known for its clean water and long association with sake brewing. Iinuma Meijō uses locally grown sake rice together with groundwater drawn from deep wells on the brewery grounds, said to be underground water from the Ōyagawa river system. The company places strong emphasis on the balance between rice, water and air — elements it describes as central to its brewing philosophy.

Its traditional flagship brand is Suginamiki (杉並木), named after the famous cedar-lined road of Nikkō. In more recent years, however, the brewery became particularly well known among sake enthusiasts for its "Sugata" (姿) label. Sugata developed a reputation for rich, expressive flavour profiles, often released as muroka nama genshu (無濾過生原酒), meaning unfiltered, unpasteurised and undiluted sake. These bottlings helped the brewery gain a strong following among speciality sake shops and enthusiasts across Japan.

Although the brewery retains traditional brewing methods and equipment, it has also adapted to modern premium sake trends, focusing on carefully selected sake rice varieties and limited-production labels. Brewing processes such as rice steaming, kōji preparation, and pressing are still emphasised as labour-intensive steps that require precision and time. Today, Iinuma Meijō remains a comparatively small regional kura, but one with a strong reputation in the premium junmai and ginjō categories, particularly through the continued popularity of Sugata.