After 5 years of constant testing, the product was launched in 2015. It was made with the method of champagne. Hence, delicate bubble, fruity aroma and silky texture like Ginjo
Founded in 1750. In Hakushu – a location of excellent waters, have been using underground water from the Minami-Alps and Mt. Kaikomagatake for more than 260 years. We brew sake following traditions that have been passed down over 12 generations since KITAHARA Iheemitsuyosi founded the brewery, and also based on the concept of “local production for local consumption” deeply rooted within the community.