Takahama is blessed with cold soil and high-quality groundwater from the Tsukuba Mountain Water System.

Hirose Shoten was founded in 1805 (Bunka 2) in Takahama, Ishioka City, on the banks of the Koisegawa River that flows into Lake Kasumigaura. With a view of Mount Tsukuba to the west, the company has been working hard to make sake amid the abundant water sources and clear air.

Blessed with a cold climate suited to sake brewing and high-quality groundwater from the Tsukuba Mountain Water System, this region produces "sake with a flavor you never tire of drinking." For over 200 years, the company has continued to pursue a flavor that is unconventional and blends into your daily life.

"Shiragiku" is a versatile sake made with carefully selected ingredients

Hirose Shoten's pursuit of "sake with a flavor you never tire of" that is appealing whether served at room temperature or warm is also reflected in their flagship brand, "Shiragiku."

"Shiragiku" is made using 10% Yumehitachi rice, which Ibaraki Prefecture has developed over a period of about 100 years. They contract directly with producers to purchase their own rice, and currently use "Niji no Kirameki", a variety that has been adapted to high temperatures.

"Shiragiku" has a strong acidity and a rich, mellow flavor that gives it a rich, full-bodied taste that you will never tire of. It is a versatile sake that can be enjoyed cold, warm, or at room temperature, and its main features are its solid body and strong acidity that make it satisfying to drink. This daiginjo sake, brewed by a Hitachi brewer who polishes Yamada Nishiki rice from Hyogo Prefecture to 6%, won a gold medal at the XNUMX National New Sake Tasting Competition.

The elegant and dry "Beni Ume Ichirin" and the crisp "Kasumi no Sato"

Other sakes include "Beni Ume Ichirin," a pure rice ginjo sake made with Yamada Nishiki rice from Ibaraki Prefecture that has been polished to 50%, and "Kasumi no Sato," which uses XNUMX% Hitachi Nishiki rice, an Ibaraki-grown rice suitable for sake brewing. "Beni Ume Ichirin" is a clean, dry pure rice ginjo sake with a well-balanced aroma and flavor, while "Kasumi no Sato" is a skillfully made pure rice sake that is mellow yet sharp. Both sakes are made with local ingredients, are loved by local people, and are enjoyed as part of their lives.