Jikon Kimoto Akaiwa Omachi 720ml《Terroir Collection - ZTJ144》

Ingredients : Rice、Koji

Rice Type:  100% Akita Omachi

Polishing Rate: 50%

Alcohol: 15% vol

Production Date: October 2025

Website: https://kiyashow.com/index.html

🌟Famous Luxury Sake Brand of Japan

🌟Saketime ranking #5 in Japan

🌟Limited Production, not easy to buy in Market

🌟100% Yamadanishiki is used from premium rice region - Yokawa

Kiyasho Brewery was founded in the firstyear of Bunsei (1818) in Nabari city, Mie Prefecture by the 1st generationShohachi Onishi. The brewery is registered as a Tangible Cultural Property bythe government because of its historical value. Currently 6th generation andthe head of the brewery, Tadayoshi Onishi leads the company. The Jikon brandwas released in 2005 and immediately got the attention from sake journalistsand fine wine lovers. Kiyasho's driving goals are continually producing highquality sake, never resting on their laurels and aiming to develop finer andfiner sake.

Nabari city is located in the center partof Kii Peninsula and this region is called “Iga region”. The region is divided into three parts that are Nabari, Ueno and Aoyama. This area is all surrounded by mountains, Suzuka mountains on the west, Kii mountains on the south and Kasagi mountains on the east and Minakuchi Hills on the north.

Since this area is surrounded by mountain ranges all around, it is an inland valley and is at 150m high above sea level. It shows a wide range intemperature. This area once recorded both the hottest and the coldest temperatures of Mie Prefecture. It is extremely cold in winter and fog very often hangs overhere.

Iga Valley is believed that it was at the bottom point of Lake Biwa and the swampy foliage made highly fertile land. Also it has abundant source of water from Nabari River originally from Kizu River system.

Thanks to the land of Iga Valley, rice cultivation became widespread and the unique climate and the custom of Iga Valley bring the ideal environment for sake making.

Kiyasho brewery has been in use for twohundred years since its founding and the traditional methods have been stillusing to brew. Our own yeast is selected to produce Jikon brand lineup becauseof it is appropriate for low temperature fermentation. The result of sake isrefined, somewhat acid taste and fruity aroma. Small quantity of rice arecarefully rinsed and then used to produce handmade Koji which is allowed to slowlyfermentation. Daiginjo is brewed by “Fukurozuri”, which is one of the most traditional pressing methods of sake.

The mash is left in cylindrical bags and hangs on in tanks.

Kiyasho brewery selects Yamadanishiki rice from Iga region and to find high-quality sake rice from all over the country. Each month the products are made from different varieties of rice which are ideal for sake breweing. These are called Aiyama, Sake Mirai, Senbonnishiki, Hattannishiki, and Gohyakumangoku.

$1080/bottle