Kiminoi Shuzou

Kiminoi Sake Brewery has been refining the mountain waste brewing, which takes time and effort to make, for more than 100 years. Mountain waste brewing is one of the manufacturing methods that ferments with natural lactic acid bacteria over time, and is characterized by a deep taste. Our brewery is also inhabited by lactic acid bacteria that promote the mysterious activity of "life". Rather than adding commercially available lactic acid bacteria, we nurture these natural lactic acid bacteria and increase the number of healthy yeasts to create a high-quality sake mother (the source of sake). At our brewery, we call this "lactic acid bacteria brewing" and inherit the "elegant mountain waste" full of unique flavor. In addition to mountain waste, we also make modern construction, and pursue a variety of "umami" that matches the times. We will continue to make sake that will be loved with the times and will remain in everyone's memory.

9:00-16:00 *Free visit, no reservation required.
Closed: Saturdays, Sundays, and national holidays. (confirmation required)
For more information, please see the website.