Ume Ichirin Junmai Ginjo

Ume Ichirin Junmai Ginjō (吟醸純米 梅一輪) is made of Fusakogane rice grown in Kujukuri and milled to 60% (Kakemai), and 50% (Kōjimai) and Association No. 901 yeast. It is slightly dry and has a refreshing acidity and a sharp aftertaste. It goes well with food.

Ume Ichirin Sake Brewery was established in Sammu, Chiba Prefecture, in September 1988. It is located in the centre of the Kujukuri Plain in Chiba Prefecture and only uses local products for its sake. The brewery emerged from two other breweries, Wakabayashi Brewery (若林酒造店), founded in 1868, and Nakata Shoten (中田商店), founded in 1912. The brand name "Ume Ichirin" later became the brewery's new name.

The brewery follows the concept of "terroir". In 2010, Ume Ichirin began using local rice, except for Yamada Nishiki, which was used for sake submitted to the National Sake Awards and some Daiginjo sake. Since 2020, locally grown Yamada Nishiki has been used to brew premium sake.