A brewery established in an area resplendent
with mountains, rivers, lakes, ocean, andthe finest ingredients. The sake made here
strives to bring together the room, the food,the bowl and the drinker. It is perfectly
balanced to be enjoyed with a meal.

SHIMANE

Named after gratitude and prayer for a richfall harvest, the flagship label Toyo no Aki,or "abundant autumn," is nurtured in the rich,
local nature. Inheriting the techniques andtraditions of Izumo Toji (Master Brewer's
Guild), this sake is made from pure local
spring water and superior quality rice
grown in Shimane Prefecture.

Rihaku Junmai Ginjo

Toyo no Aki Daiginjo
Tobindori (drip method)

Imbibed in many countries
around the world. Featuringrich and savory qualities, thisbrew is great chilled, ofcourse, but even though it is aginjo, it is equally suited tobeing heated.

Using a process known as fukurozuri (bag-hanging sake), thissake is gathered in a glass
container, drop by drop seeping
naturally and without pressure
from a hanging sake bag. It is
the finest sake under the Toyono Aki label.

Yamada Nishiki Rice

Yamada Nishiki Rice

-WANDERING POET-

The birthplace of Sake

55%
15

3

SHIMANEJapan

Shimane Prefecture is believed to be the centerof Japan's oldest historical record, the "Kojiki", as485
28
well as the subsequently compiled "Izumo-nokuni Fudoki" (Record of Ancient Matters ofOki
Izumo). It is said that the origin of sake was in
1431
2
the Shimane area. The famous story is told in the
13
9
Izumo
Izumo-no-kuni Fudoki of "The Legend of YamataMatsue 432
3
11 14
no-Orochi," in the which "Yashiori Sake" is45412
created, and in addition, all of the various gods
Yasugi5
6
Unnanfrom across Japan gather to make sake from the184
overflowing waters of the Hii River and share a
314
7
15
9
8
feast. Furthermore, there are several shrines in9
Oda
54
Okuizumo
Shimane that still brew sake for ceremonial use,
432
375
314
16
Iinan
utilizing methods handed down from ancient
Misato21
times, or very similar methods, which
10
Kawamoto
demonstrates the deep relationship between
Gotsu
261
Shimane Prefecture and Japanese sake. Shimane
17
18
sake reflects a proud tradition
186
Onan 19
Hamadaof sake making that has come
20
30
down in an unbroken line sinceancient times.
24
23
1. Rihaku Sake Shuzo Ltd. 2. Yoneda Shuzo Co., Ltd. 3. Kinpo Shuzo Ltd.
191
191
This guidebook will introduce
22Co., Ltd. 5. Aoto Shuzo Co. 6. Kisuki Shuzo Co.
4. Yoshida Sake Brewing Oki
Masudabreweries in Shimane
Okuizumo Shuzo Co. 8. Hikami Seishu Co. Ltd. 9. Takeshita Honten
7.
9488
10. Akana Sake Brewing Corporation 11. Asahi Shuzo Ltd. 12. Itakura Shuzo Co.
Prefecture, along with theirTsuwano13. Sake Mochida Honten Co. 14. Fuji Brewing Company 15. Ichinomiya Shuzo Co.
187
representative brands. We hope
25
15
16. Wakabayashi Shuzo Ltd. 17. Kamofuku Shuzo Co. Ltd.
26
you can visit Shimane and
Ikezuki
Shuzo
Co.,
Ltd.
Tamazakura
Shuzo
Co.
Nihonkai
Shuzo
Co.,
Ltd.
19.
20.
18.
Izumo
27
sample these flavors yourself.
21. Miyako-Nishiki Shuzo Co. 22. Migita Honten Co., Ltd.
Yoshika

13

16

2

SHIMANE1417

4343 Kiyoi-cho, Yasugi
TEL: 0854-27-0111
https://www.kinpo.jp/+3.51216 Hirose, Hirose-cho, Yasugi
TEL: 0854-32-2258
https://www.e-gassan.co.jp/

Using top-quality rice grown in Hirose,
Yasugi City, as well as water that has been
designated as one of the top 100 waters in
Shimane because of its very soft 0.3
hardness rating, this sake is a brew with soft,
mellow flavors representative of Shimane.

Junmaishu Kinpo

Gassan Daiginjo

The principal characteristic ofsake is the umami of the rice,and thus true sake really lets
you savor the flavor of therice. This has a firm body, yetfeatures light after notes.

A very fine bottle, winner ofmultiple gold medals, that
truly demonstrates the highlevel of soft water techniquesof the Gassan label.

Gohyakumangoku Rice60%

Yamada Nishiki Rice
35%

15

-2

17

+4

One way to enjoy sake is to simply imagine the ﬂavor!
431

1

Tottori
Pref.

2

9

MatsueMatsue23. Okadaya Honten Co., Ltd. 24. Kuwabara Sakaba Co., Ltd. 25. Sekishu Shuzo Co.

26. Furuhashi Shuzo Co., Ltd. 27. Zaima Sakaba Co., Ltd. 28. Oki Shuzo Co., Ltd.

40%

+3

Kinpo was founded in 1869 in Yasugi City,
known for its folk song Yasugi-bushi. Thereis a popular local saying: “The mountain is
Daisen, the sake is Kinpo.” Our sake isbrewed in rich natural surroundings where
white swans come flying in winter.

SHIMANE

3-59 Higashi Honmachi, Matsue
TEL: 0852-22-3232
http://www.toyonoaki.com/

The birthplace of Sake

2

335 Ishibashicho, Matsue
TEL: 0852-26-5555
http://www.rihaku.co.jp/

SHIMANE

1

54

8

Unnan

432

Yasugi 3

4

7

Various elements are involved in the delicate and complex taste of sake. Anticipate
the ﬂavor of the sake inside while reading the information on the bottle!
Brand of RiceThe ﬂavor of the sake varies depending on the type of rice used in brewing.
Drink and compare!

Rice Milling
Percentage

This is the percentage of rice left after milling and it affects the clarity andrichness of the ﬂavor.

Alcohol Content

The higher the alcohol content, the richer the ﬂavor; the lower: a crisper,refreshing taste.

Sake Meter Value"+" indicates the sake is dry, and "-" indicates sweet. High alcohol content
makes the sake dry, while a high sugar content makes it sweet.

3

The saying, "Sake makes people, and people
make sake." is the approach taken whenbrewing. Aoto Shuzo is thorough in its
processes, and passionate about thoughtfully
creating only the highest quality sake.

Our aim is to extract thesweetness of Yamada Nishiki
rice, grown in Hyogo
Prefecture, in the creation ofa more refined flavor.

The rice is the source ofsweetness and umami flavor
you feel alongside the acidity,
resulting in a firm yet easy todrink sake that can be enjoyedeither before or during a meal.

Yamada Nishiki Rice

Saka Nishiki Rice

58％

55％

Undisclosed

Established in 1712, our brewery has been
making Sake for over 300 years and locatedin Okuizumo blessed with harsh yet rich
mountainous nature. We strive for abalanced taste that pairs well with any dish,with a perfect aroma, a smooth taste, and adefined aftertaste.
Nanakanba Junmai-Daiginjo
The ing redient is local sake rice from
Shimane Prefecture, “Saka-nishiki.” Therice is carefully polished to a 40% ratio.
Prepared by Chief Brewer Izumo, a highly
skilled industry craftsman, the sake isbrewed with pure water in Okuizumo, a landof myths of the gods.This sake has fresh
muscat-like aroma and subtle sweetness.
Enjoyed like a white wine, this sake is agreat option for sake beginners!The brightblue package is very attractive.

Saka-nishiki from Shimane
40%1

Izumo
13

15

184

9

amoto

61

4

Iinan
10

7

8
Okuizumo54

Misato

6
5

Unnan

314

17
Oda

4+3

54

6

375

2
173

431

Matsue 432

16

Using locally grown rice from Unnan Cityand spring water bubbling out of themountains near the storehouse, Master
Brewer Kuramoto, born and raised locally,solely focuses on his responsibility forbrewing the very best sake.
Minami Taiheiyo Kumo
Junmai Ginjo Unﬁltered& Undiluted Sake

1222 Yokota, Okuizumo-cho,Nita-gun
TEL: 0854-52-1331
https://sake-hikami.co.jp/

0477-1Kisuki, Kisuki-cho, Unnan
TEL: 0854-42-0072
http://www.kisukisyuzou.com/

Aoto Shichisei
Junmai Ginjo 58
Kifune Shibori

17

8

6

432

314

Hiroshima Pref.

1991380-1 Kamedake, Okuizumo-cho,Nita-gun
TEL: 0854-57-0888
http://www.okuizumosyuzou.com/

11662 Imaichi-cho, Izumo
TEL: 0853-21-0039
http://jujiasahi.co.jp/

12468 Enya-cho, Izumo
TEL: 0853-21-0434
http://www.tenon.jp/

Founded in 1871. The sake brand "Ten'On"
has a superior pedigree, taking its name froman excerpt of a Buddhist sutra. Taking a cue
from the gods of Izumo, this sake strives tocalm and enrich the soul of the drinker.

Okuizumo Junmai Ginjo

Kimoto Junmai " Juji Asahi"
Kairyo Omachi 70

Ten'On Junmai Daiginjo"Saka Nishiki" RiceA Junmai Kimoto Sake that
expresses a flavor only foundin Asahi bottles. A mealtime
sake with a deep flavor thatcan be enjoyed with food,brewed with yeast developed
within the brewery. The flavor
is enhanced when heated.

This bottle is a Junmai Daiginjo
Sake featuring the sake rice
"Saka Nishiki," exclusive to
Shimane. It is characterized
by a pure flavor and a deep
lingering finish, hallmarks of
the Izumo Toji brewing style.

Kairyo Omachi Rice

Saka Nishiki Rice

Saka-nishiki

70%

50%

60%

Okuizumo is a brand that uses
rice most suitable for brewing.
This Junmai Ginjo has a strong
reputation both in Japan andoverseas, and is great whenenjoyed with a meal.
Gohyakumangoku Rice
Saka Nishiki Rice
60%

15度

10

+1

23 Akana, Iinan-cho, Iishi-gun
TEL: 0854-76-2016https://kinunomine.localinfo.jp/

14

14

+11

1403 Imaichi-cho, Izumo
TEL: 0853-21-1510
https://izumofuji.com/

15

15

Ha-271 Oda, Oda-cho, Oda
TEL: 0854-82-0057
https://www.ichinomiya-s.jp/

Reviving the once-forgotten rice variety"Kairyo Hattannagare" in this Junmai Ginjo
sake, a unique in-bottle fermentation
process is used to create a sparkling"Yukika" and a rose sake called "Sahime,"
which features scents from Shimane-grownroses. This brewery actively pursues new
innovations in brewing!

Rihachi Junmai-Ginjo,
Yeast 901.

Junmaishu Kinunomine

Izumo Fuji Special Junmai
Black Label

Iwami Ginzan
Tokubetsu Junmai

Yeast No. 901 has a mild
aroma reminiscent of whitegrapes and lychee, with arefreshing mouthfeel. It canbe enjoyed cold or at room
temperature.

Brewed entirely from "Gohyakumangoku" rice grown locally in
Iinan-cho, known for their rice,
this is a fruity selection that isstored year-round at -10°C,
maintaining its excellent flavor.

This offering makes the most of
the sharpness and richness thatcomes from Shimane's trademark
Saka Nishiki variety of rice,specially contracted and grown
for this sake.

We use only 100% "Kairyo
Hattannagare," the once forgotten
rice, grown by fastidious local
farmers. A perfect balance offlavor and bouquet that one
never tires of drinking. We
recommend drinking either
chilled or heated.

Saka Nishiki Rice

Kairyo Hattannagare

Yamada-nishiki or Enishi no Mai

Gohyakumangoku Rice

50〜60％

60%
15

+3

5
The ﬁrst secret to Shimane's delicious sake: optimal rice and water.
Rain falling into the broad-leaved forests of the Chugoku
Mountains slowly passes through a layer of weathered
granite, creating a mineral-rich water that is ideal for sake.
Also, there is a spring in Oki that has been designated by
the Japan Environmental Agency as one of the "Top 100
Waters" in Japan. Moreover, the climate of the San'in
region, coupled with the development of terraced riceﬁelds, as well as efforts to develop better varieties of rice,
has enabled production of ideal sake rice.

60%
16

+6

Established in 1877, Sakemochida Honten Co., Ltd. brews sake in theproximity of Saka shrine which enshrines the god of sake brewing in
Hirata-cho, Izumo-shi, Shimane Prefecture, which is known as a birthplaceof sake. "Izumo Tohji", a traditional chief sake brewer of Izumo with a long
history has been brewed rich rice flavored sake for about 140 years after thefoundation. , The registered trademark "Yamasan Masamune"has been
known since then. The street where the sake brewery is located is called"Momen Kaido(Cotton street. This area was once famous for cotton production and was famous for its distribution center)," and the old townscape still
remains. In 2017,Sakemochida's five buildings were designated by national
government as registered tangible cultural properties.

Yamasan Masamune
Sakanishiki Junmai Ginjo
Saka Shrine in Izumo is ashrine dedicated to the god ofsake brewing.Sakanishiki, asake rice developed by
Shimane Prefecture, wasnamed after this shrine. This
Junmai Ginjo brewed from
Sakanishiki is a clear sakewith a delicious taste of rice.

+1

We revere the traditional methods ofmaking sake by hand and the time-honored
techniques of Izumo Toji. Thus, we
continually strive to focus on making
Izumo local sake that brings people
together with other people, good food andmemorable times.

Yeast 901 ±1.0785 Hirata-cho, Izumo
TEL: 0853-62-2023
https://www.sakemochida.jp/

This brewery makes the area's quintessential
brand, “ Juji Asahi” as well as "Yachihoko,"
the honored sake of Izumo Taisha Grand
Shrine. In a facility built in the Taisho Era,
classic techniques of blending rice andmicroorganisms are employed to create a broad
palette of flavors, starting with a Kimoto sake.

Every bottle of Japanese sake in thestorehouse carries the spirit of a master
brewer family. By adding a storage process
at -10 degrees Celsius, a delicious andfragrant sake is delivered both locally andoverseas.

In 1866, at the end of the Edo period, Rihachi,
the sixth generation of the Takeshita family, theheadman, took over the sake brewing rights fromthe Tabe family. Since then, the Takeshita Honten
has continued to brew sake for 150 years, but alack of successors made it difficult to continue thebrewing business, and in 2022 the brewing
business was returned to the Tabe family, giving
birth to the Tabe-Takeshita Brewery.

13

Using local rice from Okuizumo, the sakeis brewed by young Izumo Master
Brewers. The goal is to create a sake thatmakes the drinker smile, which leads to asmiling face on the brewer, and in turn,everyone in the community.

+11 - +12955-5 Kakeya, Kakeya-cho, Unnan
TEL: 0854-62-9880
https://www.tanabe-takeshita.com

15

9

7

15

16

+2.0

Ro-73, Kohama, Yunotsu-cho, Oda
TEL: 0855-65-2007
http://www.kaishun.co.jp/top.htm

A small brewery in a small town, blessedwith hot springs and the sea. Focused onjunmaishu, the specialty is the creation ofsake with special characteristics such as
super-dry, Kimoto and wood barrel brewing.

Kaishun Junmai Super Dry
A clean, sharp junmai offering.
Brewed from "Kan no Mai"
rice, grown in Shimane.

30

60%
16

The birthplace of Sake

The birthplace of Sake

1164-4 Fube, Hirose-cho, Yasugi
TEL: 0854-36-0006
http://www.aotoshuzo.co.jp/

SHIMANESHIMANE5+２ – +5

Kan no Mai (Divine Dance)
60%
15

Oki

+15

3

431

The second secret to Shimane's delicious sake: the esteemed Shimane Toji

Izumo
11

Much like the wine world has its "meisters," Japanesesake has a tradition of the Toji. The Toji Masters of
Shimane take pride in making excellent sake by
constantly improving brewing techniques and quality
while protecting their ancient traditions, always
mindful of the blessings of nature.

Japan Sea

16
23

14
12

184

9

13

15
Oda

Matsu
54

8
Unnan

314

Okuiz

54
375

Misato

Iinan

432

5

2405 Nakano, Ohnan-cho,
Ohchi-gun
TEL: 0855-95-0318
http://www.kamofuku.co.jp/

1-3 Asuna, Ohnan-cho,
Ohchi-gun
TEL 0855-88-0008
http://www.ikezuki.com/

Located in the mountains of the Chugoku
region and blessed with abundant natural
resources, the brew uses natural spring waterand rice specially grown in local fields. Thisis a traditional, hand-made sake.

They've discarded the Toji system and rely
on valued employees for the brewing
process. The desire is to bring to you, theconsumer, unique, high-quality sake that isthe calling card of small breweries.

Kamofuku Junmai Ginjo
Featuring yeast developed at
Shimane University andlocally-grown rice perfectly
suited to sake brewing.
Focused on brewing for the
local community. Unfilteredand undiluted sake.
Gohyakumangoku Rice
60％
17

20

21

80 Minatoura, Misumi-cho,Hamada
TEL: 0855-32-1221
http://www.kan-nihonkai.com/

A junmai ginjo brewed withsuper soft water for a gentle
flavor. This offering displays aflowery Ginjo bouquetalongside the sweetness of therice.

A junmai offering rich inflavor. Features an ambercolor due to being unfiltered,as well as having an extended
aging period. Warm it toaround 60 ℃ and enjoy itwith your favorite appetizer.

Hantan Nishiki Rice

Gohyakumangoku Rice

50％

70％
−1

Yamada Nishiki Izumo
13±0
SHIMANE

15

8

184

21

Japan Sea

Gotsu
186

Hamada922 Masuda
488

6

27

17

19 18

Onan

20
191

191

261

Hiroshima
Pref.

6
YasugiFounded in 1602, it is the oldest brewery in
the prefecture.For generations, the brewery
has made the most of the rich climate andclean water sources to produce sake.
In particular, the subterranean water pumped
up from 30 metres underground is ultra-softand an extremely valuable source of water.

Select Kasen
The best of this brewery's
華泉酒造純米酒の中で最高
junmai bottles. Stunning ginjo純
ランクに位置づけられる。
fragrance and well-rounded
米大吟醸華泉！使用米は津flavor. A Tsuwano Junmai
Daiginjo in every sense.
和野産の佐香錦を40％まで

Made from 100% Shimane
Sakanishiki rice, ideallysuited for sake, this offeringfeatures a soft, delicate flavor.

精米しました。仕込水には秀Saka Nishiki Rice

Saka Nishiki Rice

55%

40%

15 - 16

15±0

Ro-196 Ushiroda, Tsuwano-cho,Kanoashi-gun
http://uijin.net

A small local brewery in a town known as
the "Little Kyoto" of San'in Region:
Tsuwano. In a climate blessed with quality
water favorable to sake brewing, they
maintain traditional techniques. Devoted to
brewing sake with an original purpose as
the name "Uijin" indicates.

88%

60%
+1

Founded in mid-Edo Period 1730, ourcurrent master is the eleventh generation tobrew sake in this house. Using the clear
spring waters of Mount Shuho Aono, we
continue to nurture traditional
hand-brewing techniques after the mannerof the Kasen Brewery in Tsuwano.

70%

Saka Nishiki Rice15

Ro-221 Ushiroda, Tsuwano-cho,Kanoashi-gun
TEL: 0856-72-0036
http://kasen1730.ocnk.net/

General Ricesustainable rice
+10

25

Fusozuru Junmai Ginjo
Saka Nishiki

No matter whether you drink
it chilled or warmed, you'll
never tire of this sake. A
medium bodied offering, thisbottle is sure to please
everyone.

26

171 Nakashima-cho, Masuda
TEL: 0856-23-2263

Uses clear spring water taken from Takatsu
River, known as the clearest stream in Japan.
Indifferent to a floral aroma, this looks toprovide the original umami of rice, and aims
to be a sake that can be paired with a meal,
either at room temperature or warmed.

Kikuyasaka SelectSaka-nishiki rice is a popular
product that is perfect forJapanese cuisine, with its
gorgeous aroma, tasty riceflavour, light thirst andelegant sweetness.

16

24

27

+4

Ro-34 Nakaza, Tsuwano-cho,
Kanoshi-gun
TEL: 0856-72-0039
https://www.zaimasakaba.com/

Zaima Sakaba is a sake brewery that has
been around since the Edo Period and also
operates a sake museum using a warehousethat is more than 200 years old. In addition
to liquor, they also produce shochu madefrom local ingredients as well as liqueurs
such as purinshu (egg nog).

16

28

±0

174 Harada, Okinoshima-cho,Oki-gun
TEL: 08512-2-1111
https://okishuzou.com/

Oki is registered as a national park and a
UNESCO Global Geopark and is abundantin nature, with high-quality water springs
throughout the island. We manufacture
sake, shochu, and liqueur in this blessed
environment.

Select Takasago

Okihomare Junmai Ginjo

Tsuwano sake rice is milled to
40% and it might even besaid, made with stubborn
attention to detail. Fruity,with a soft, smooth taste.

A traditional handmade sake,brewed with Tsuwano-grown
Saka Nishiki rice that is ideal
for sake.

This sake is characterised by abeautiful acidity. The lightumami from the rice gently
spreads in the mouth. It canbe enjoyed chilled or
lukewarmly warmed.

Yamada Nishiki Rice

Saka Nishiki Rice

Yamada Nishiki Rice

40%

70%

55%

16

+5

15

+4

15

Oki

+6
23

23

9

10
Okuizumo54

Misato

5

7

Unnan

314

11

Kawamoto

9

54

14

Iinan

4

Matsue 432

16

17
Oda
375

1
3 2

"Meals should fun and delicious!" This is
the theme of our daily productdevelopment. We make every effort tocreate sake, shochu, and liqueur that,rather than interfere, aid in the enjoymentof meals.

+8.53-30 Honmachi, Masuda
TEL: 0856-23-0028
https://migitahonten.com/

5-7 Someba-cho, Masuda
TEL: 0856-22-0127
http://www.kikuyasaka.co.jp/

Uijin Select Tsuwano
Daiginjo

Noko-sake 88 is light brown
Junmai-sake made fromsustainable rice.

431

23

Sōmi Saka Nishiki
Junmai Ginjō

Oki

9

22

Noko-sake 88"Yamada Nishiki" has beenpolished to a rice polishingratio of 40%.
This Junmai Daiginjo sake is
30 by its richcharacterizedaroma and soft texture.

15151415 kakushi-cho, Goutsu
TEL: 0855-52-2129
https://miyakonishiki.jp

Kannihonkai
Junmaidaiginjo
Mizusuminosato

Brewed from locally grown sake rice andrefreshing spring water, this junmai sake isbest when heated. It has a simple, richflavor. Its true value shines when pairedwith a delicious meal.

Tamazakura Junmai
Gohyakumangoku

Our Brewery is in Gotsu where the Gonokawa
river meets the Sea of Japan. We collaborate
with Farmers engaging in sustainableagriculture in Shimane. We supply you withtasty and healhy sake brought throughdynamic fermentation: activities of vital plants
and vital microorganisms.

Founded in 1888.In order to respond to thediversifying needs of the current food scene, sakebrewing in line with our basic philosophy is not justabout making sake, but rather about imagining theideal taste and making it, and through sake brewing
we can contribute to the local community andprovide information. We aim to communicate thefollowing."Sake that connects people's hearts" iswhat Nihonkai Shuzo Co., Ltd. is all about.

148 Haramura, Ohnan-cho,
Ohchi-gun
TEL: 0855-83-0015
http://www.tamazakura.com/

Junmai Ginjo
Homare Ikezuki

16

+5

40％

19

The birthplace of Sake

The birthplace of Sake18

SHIMANESHIMANE

17

432

314

Gots

The third secret to Shimane's delicious sake: rich personality.

The fourth secret to Shimane's delicious sake: Shimane is the land of beautiful complexion.

186

28

12

Japanese sake is interesting because the naturalfeatures of the area where it was made appear in its
ﬂavor. Because Shimane Prefecture stretches a long
distance from east to west, there are a wide variety ofcharacteristics in our sake. Sake rich with umami, smoothand gentle sake, crisp sake, sake that harmonizes witheach of the ﬁve tastes, and more. We hope you'll enjoy
our wide variety of offerings!

Sake contains many amino acids and is a "beautiful"drink for your skin and body. A major cosmetics
company has repeatedly ranked Shimane as thenumber one prefecture for great skin in all of Japan. It
is thought that sake plays a role in this. Shimane's sakeis great for women as well!

Hamada

Oki
24

23

191

191

Masuda9

MasudaTsuwano
187
25 27
28
26
29
27
Yamaguchi
Yoshika
Yoshika

488

Pref.

7

Major Classifications of Japanese Sake
(Specific Names of Sake Varieties)< Ingredients >Rice, rice koji, brewer’s alcohol

Honjozo-shu

Rice polishing ratio up to ��%

Ginjo-shu

Rice polishing ratio up to ��%

Daiginjo

Rice polishing ratio up to ��%Special Honjozo-shu

Rice polishing ratio not exceeding ��%with special manufacturing methods

Ratio of koji to rice exceeds ��%Good flavor,
good coloration

Rice, rice kojiJunmai-shu
Junmai Ginjo-shu

Ginjo production,unique flavor,
good coloration

Rice polishing ratio up to ��%

Ginjo production,unique flavor,
coloration is particularly good

Full flavor, coloration isparticularly good

<Ingredients>

Junmai Daiginjo

Rice polishing ratio up to ��%Special Junmai-shu

Rice polishing ratio not exceeding ��%with special manufacturing methods

The specific names of Japanese sake varieties are divided into eight types, based on differences in raw materials and production
methods. Broadly speaking, a variety that uses brewer’s alcohol as the raw material is called "honjozo", and varieties that use only rice
and rice yeast are called "junmai (sake)". Among them, those with a rice milling rate of 60% or less are called "ginjo" and those with arice milling rate of 50% or less are called "daiginjo." Those made by special production methods are "special honjozo-shu" and "special
junmai-shu," respectively. Those that do not fall under that category are called "futsuu-shu."This facility features the greatest selection of local products
anywhere in the prefecture, both for sale and on display, andcustomers find a large number of their souvenirs and travel gifts
here. In addition, many travel brochures are available, and thestaff will also provide tourism advice.

This shop has many local specialty products on display, and also
features an event corner, where food sampling, craft-making
demonstrations, and other presentations and sales take place.
Additionally, there is a corner where visitors can explore
Shimane's history, culture, and get information on sightseeing.

Shimane Furusato
191 Matsue-jo Otemae, Tonomachi, Matsue, Shimane, 690-0887
TEL: 0852-22-5758 FAX: 0852-25-6785
Open: 9:00–18:00 Closed: Dec 31 - Jan 1

Hibiya Chanter (B1F)
1-2-2 Yūrakuchō, Chiyoda-ku, Tokyo 100-0006
TEL: 03-6457-9404 FAX: 03-6457-9405
Hours: 11:00 AM to 8:00 PM Closed irregularly

Shimane Sake Brewers Association

1258-1 Higashitsuda-cho, Matsue, Shimane 690-0011
TEL: 0852-26-5595

https://shimane-sake.or.jp/en
Shimane Sake Brewers Association

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