Company
Yamashiroya Shuzo K.K.

Flavor description and other data
We have revived the Sugihime Kojyonohomare brand which was formerly produced in the early Showa period (1925-1988). We use only rice and water from Yamaguchi City to produce this sake. As you hold this sake in your mouth, the refreshing aroma is reminiscent of Delaware grapes, and you can sense a comfortable touch of carbon dioxide gas. Sugihime Kojyonohomare is produced to give you a fresh and lively impression as a whole. The aftertaste is light and clear. Try it chilled and with fresh sashimi or sushi to best enjoy the young and fresh taste.

Sake data
Ingredients: rice, koji 
Alcohol: 15.5%
Rice:Yamaguch city, Yamadanishiki
Rice polishing ratio: 50%
Sake's specific gravity, index of sweetness and dryness: +2
Acidity (index of mellowness and lightness):1.6

Brewer
In the early Edo period, the Abe family gave up being samurai and started a sake brewery. They became tradesmen, spread into five families and prospered as wealthy merchants. The ownership was transferred to the Miyazaki family in the Meiji period, but our company has a 400-year history here in Yamaguchi City. Formerly, tubs and casks made of Japanese cedar were used to produce sake, and when a new brew was produced each year, a ball made from Japanese cedar leaves used to be hung under the eaves of the brewery. Japanese cedar is indispensable for sake production. The name Sugihime was given to the sake by a former company president, romantically meaning that a Japanese cedar fairy, which is what sugihime means in Japanese, keeps an eye on our sake. This brewery is particular about using raw materials such as rice, water and yeast that come from Yamaguchi prefecture.

Address: 2-1-7 Doujomonzen, Yamaguchi city, Yamaguchi prefecture, 753-0047
Inquiries: http://sugihime.jp/contact/