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Kiminoi

 

Kiminoi Shuzo was founded in 1842 by the Tanaka family.
The toji (master sake brewer), Hiroshi Hayatsu has been working at Kiminoi for more than 30 years perfecting his craft. Kiminoi sake brewery is a mid-sized brewery that has integrated modern sake production techniques with very traditional methods of making sake.

During the Meiji period, the Emperor would come from Tokyo to visit Myokou and pray at the temple located next to Kiminoi. He would sample the local cuisine while enjoying the sake produced by Kiminoi and the brewery became well known for this honor. Kiminoi became known as the "Emperor's Well" due to this distinction.

The master brewer at Kiminoi uses the traditional "yamahai" method of preparing the yeast starter for the fermentation process. This ancient and labor intensive production method creates deep, rich and full bodied sake Kiminoi combination of state of the art production technology, such as precise computer controlled rice milling machines, along with time honored, traditional methods is a hallmark of this sake brewery.

In 1935 Kiminoi brewery was recognized for its outstanding sake by the awarding of the Gold Medal for being the #1 sake in Japan. In honor of this prestigious award the label of Kiminoi "Emperor's Well" Junmai Ginjo is decorated with a distinctive gold label. The fine quality of this Niigata sake producer continues to be recognized as Kiminoi won the Gold Medal for its Junmai Ginjo sakeat the 2006 Joy of Sake competition event held annually in the United States.

Sake rice steaming as observed during our last visit to Kiminoi Shuzo:

Kiminoi Shuzo Awards





INTERNATIONAL WINE CHALLENGE 2015

  • SILVER MEDAL - Kiminoi Honjozo Josen
  • SILVER MEDAL - Kiminoi Junmai Daiginjo Yamahai
    • Kiminoi Honjozo Josen

      Kiminoi

      Kiminoi Honjozo Josen

      $18.00

      v

      Kiminoi

      Kiminoi Honjozo Josen

      $88.00

      Smooth and mild taste and thus matches with all kinds of food. As it's a friendly price, enjoy the casual drink. It is also good drunk nurukan.

      International Wine Challenge 2015 – Silver medal awarded

      Grade: Honjozo
      Rice: Gohyakumangoku
      Polish: 62%
      SMV: +2
      Acidity: 1.3
      Alcohol: 15.5%

      From Niigata Prefecture.

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    • Kiminoi Junmai Ginjo Yamahai

      Kiminoi

      Kiminoi Junmai Ginjo Yamahai

      $50.00

      v

      Kiminoi

      Kiminoi Junmai Ginjo Yamahai

      $50.00

      Serve chilled: 12-15° or warmed 45-50°C. Rich aromas, complex flavours, deep yet soft featuring earthier elements of nuts, grain, and chocolate and elegant clean finish. Goes well with full flavoured or rich dishes eg: tempura, grilled seafood with rich sauce.

      Grade: Junmai Ginjo
      Rice: Gohyakumangoku
      Polish: 58%
      SMV: +2
      Acidity: 1.6 Aminos: 1.5
      Alcohol: 15.0%

      From Niigata Prefecture.

      Visit product page
    • Kiminoi Nama

      Kiminoi

      Kiminoi Nama

      $16.00

      v

      Kiminoi

      Kiminoi Nama

      $16.00

      Nama means raw which is sake that is unpasteurized. 

      You can enjoy this kind of fresh taste just from pressed sake in a brewery. As this is fresh sake, enjoy them chilled or even on the rocks. (4c-10c). Mild and rich aroma and taste, slight sweetness and rich body thus not only it goes with sushi, sashimi, but also food with rich taste.

      Grade: Junmai Nama
      Rice: Gohyakumangoku
      Polish: 62%
      SMV: +3
      Acidity: 1.2 Aminos: 1.2
      Alcohol: 15.5%

      From Niigata Prefecture.

      Visit product page