
Chikonoiwa Daiginjo Old Sake Shinjou
Chikonoiwa Sake Brewery | Gifu Prefecture
Chikonoiwa Sake Brewery
Chikonoiwa Sake Brewery in Toki City, Gifu Prefecture produces refreshing and easy-drinking sake using ultra-soft water that is rare in Japan, born from clay soil, and rare rice grown in terraced rice fields.
Founded in 42 as Owariya Shoten in Toki City, Gifu Prefecture. The brewery brews ``Chikonoiwa,'' which is named after the huge rock ``Chigoiwa'' in this area, and with the idea of 29 years in mind. In XNUMX, the name was changed to [Chikonoiwa Sake Brewery].
The water used for brewing is Mikuni Mountain underground water, which is pumped from 45 meters underground. Thick clay ground spreads around Toki City and Tajimi City, which are known for producing pottery, and this layer acts as a natural filter to produce highly soft water. Even though water with a hardness of 60 or less is considered soft, this ultra-soft water has a hardness of XNUMX, which is rare in Japan. The brewing water unique to this region produces sake that is so soft that you can gulp it down.
The raw rice used is rare rice grown in terraced rice fields in the mountains using snowmelt and rainwater. We are particular about the koji used, and strive to create sake that suppresses the harsh koji flavor that is unique to Japanese sake.
``Senkonoiwa'', which is brewed in the local climate, has a mild aroma, a clean, easy-drinking drink, and a sharp aftertaste. It gives you a sense of tranquility, like the wind gently blowing through the rice terraces.