A new type of junmai sake made with 100% of two types of ancient rice.
Gold Junmai Sake
It was created as a sweet and sour food sake that can be easily matched with a variety of dishes.
The unique flavor is achieved by brewing from two types of ancient rice instead of using any of the “shuzo-kotekimai” rice originally used for sake brewing.
In Oyama City, Tochigi Prefecture, where the brewery is located, “red rice” and “green rice” have been produced as votive rice for Nikko Toshogu Shrine. This ancient rice is used 100%.
It has a unique sour taste and can be enjoyed like wine. This sake goes well with seafood dishes such as Italian and Chinese, and well-seasoned meat dishes.
| Ingredients | Rice (domestic), rice malt (domestic) |
| rice brand | Red rice, green rice |
| Polishing ratio | 88% |
| ABV | 15% |
| contents | 200ml / 720ml |
| Junmai | |
| taste | heavy、round |
| Pasteurization |
720ml 12 bottles in cardboard box
Nishibori Brewery, Tochigi Prefecture
Tochigi Prefecture is blessed with hard water, which is very suitable for sake brewing, and as the Nikko Toshogu Shrine was built by the 3rd Shogun Iemitsu (1623 – 1651) and the Nikko Kaido Route became more and more crowded with visitors, the demand for sake increased along the route. As the number of visitors to Nikko Kaido increased, the demand for sake increased along the Nikko Kaido. In addition, the Omi merchants (from Omi Province, present-day Shiga Prefecture), whose roots were in the brewing industry that produced sake, miso, and soy sauce, came and went from the west, forming the Omi merchant network. Genjiro Nishibori (Sanzaemon), the founder, also relied on this network when he came to this area from Shiga Prefecture to start a sake brewery. In 1872, he established a sake brewery.
The brewery is located along the “Old Nikko Highway” in the southern part of Oyama City, Tochigi Prefecture. The brewery’s appeal is that it continues to take on the challenge of brewing sake with an innovative approach, “protecting what should be preserved as a traditional technique and at the same time continuing to challenge new things in response to the modern world. Today, the brewery produces a wide variety of sake, including Japanese sake, shochu, liqueurs, spirits, and whiskey.
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