Fragrant Fruity Aromas from Yamada Nishiki
This Daiginjo is made with Yamada Nishiki, widely regarded as one of Japan’s premier sake-brewing rice varieties. The carefully prepared fermented mash produces a rich and elegant aroma reminiscent of ripe fruit.
Its fragrant character can be appreciated even before taking a sip. Combined with the delicate flavor characteristic of Daiginjo, the aroma creates a refined sake that is best enjoyed slowly and attentively.
Tobin-gakari: Collecting Only Naturally Dripping Sake
The defining feature of this sake is its traditional “tobin-gakari” pressing method. Once fermentation is complete, the mash is carefully placed into cloth bags known as sake-bukuro. Rather than applying pressure, the sake is allowed to drip naturally from the bags, and these precious drops are collected.
Because only a limited amount of sake can be obtained at a time, this method requires considerable time and effort. The painstaking process, however, allows the brewers to carefully collect the delicate sake produced during fermentation.
Aged for About One Year at Near-Freezing Temperatures
After being collected through the tobin-gakari method, the sake is further aged for approximately one year at near-freezing temperatures. This slow maturation process allows the aromas and flavors to settle and develop greater depth and harmony.
From selecting the Yamada Nishiki rice and carefully managing fermentation to the drop-by-drop pressing and extended cold maturation, every stage reflects the skill, patience, and attention to detail of the brewers.
Traditional Brewing at Historic Kinpo Brewery in Yasugi
Kinpo Brewery is a historic sake brewery founded in Yasugi in 1869. For six generations, the brewery has continued making sake while passing down techniques and knowledge developed over more than a century.
The combination of traditions rooted in the local community and meticulous craftsmanship devoted to each bottle is embodied in Kinpo Daiginjo Shizuku-shu Tobin-gakari.
A Special Daiginjo that Captures the Brewer’s Craft in Every Drop
“Kinpo Daiginjo Shizuku-shu Tobin-gakari” combines the rich fragrance created from Yamada Nishiki, naturally dripping sake collected through the tobin-gakari method, and the depth developed through approximately one year of near-freezing maturation.
From collecting the sake one precious drop at a time to patiently aging it, this is a Daiginjo made with considerably more time and care than ordinary sake production. It is a special Japanese sake for those who want to appreciate the traditional techniques and meticulous craftsmanship preserved by a historic brewery in Yasugi.