Kinu Daiginjyo + Mogamigawa Special Junmai Bundle with brewery gift - sake masu!

A signature brand from Koya sake brewery
- Kinu Daiginjo -

"Kinu Daiginjo" is brewed by cutting-edge sake brewing technology that only a few Sake breweries hold in Japan.

A fruity aroma called "Ginjo Ka (吟醸香)" (Ka(香) means fragrance in Japanese) and a silky soft taste is its significant feature.

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Special Junmai Sake
- Mogamigawa Special Junmai -

A Junmai that you will never get bored of enjoying!

Brewed with "Haenuki" rice from Yamagata Prefecture. It’s a Special Junmai Sake made from “Haenuki” which is the most popular kind of rice in Yamagata prefecture.

How is it special? It’s because the rice polishing rate is 55% which is higher than daiginjo and junmai daiginjo. As a result of this high polishing rate, it tastes like the original taste of rice.

From this brand, Ohta-san picks up the "Dry" series to share on J Passport Selection!

It is a sake with a "dry" and "light" tasting to it!
*The “dry” in sake refers to non-sweet sake.

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Mogamigawa Sake Masu

To celebrate the 400 years of Koya brewery with you, the brewery is gifting 10 Mogamigawa sake Masu!

Limited to the first 10 bundle, get a complimentary sake masu (cup), classic sake ware to go with traditional brewed sake, with this bundle purchase.

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History of Koya Sake Brewery

Their Sake brewing has continued for more than 400 years for 26 generations.

They are committed to passing on the cultivating sake culture and its tradition to future generations.
Koya brewery has a close relationship with Mogamigawa boating corporation, and since the early Edo period to the Meiji era, we have been engaged in the business of village headman, wholesalers, the headquarters of various lords.

It is said that the first Sake Brewery was founded in Bunroku Era, 2 (1593).
Okura Village has a 1200-year-old Hijiori Onsen village that has prospered as a post station for climbing Mt. Gassan, and our Sake has been loved by visitors all over Japan ever since then. 

Commitment by Brewery

Their motto is “keeping cherishing old knowledge, so as continually to be acquiring new” 
They value not only just preserving tradition, but also keep challenging themselves.
The ultimate Ideal sake for Koya Sake Brewery is that you can drink lightly and never feel bored of its taste. 

Along with the change of food culture, their brewing is progressing day by day in order to bring out the food that has been transforming. As brewing sake consists of rice, water, Jiuqu, and yeast, they particularly value these 3 factors.

1. Rice

They use different types of rice from their local community that are exclusively selected according to each brand. 

Especially, this Special Junmai Sake is made from “Haenuki” which is the most popular kind of rice in Yamagata prefecture.

2. Water

They use water from the thaw of spring that flows through the mountains with abundant trees and flows to the Mogami River in Okura Village, Yamagata. 

3.  Skill

Yamagata is known as Ginjo Kingdom and their outstanding technique had been inherited for generations for about 400 years.