[SMV +4.5] Kinu Daiginjyo (720ml) / 絹 大吟醸

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. 

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.