Chiyogiku, Taruzake

Chiyogiku was established in 1738 at Hashima in Gifu prefecture. Cold winds from Ibuki Mountain, clear waters from the Nagara River, and rice from Nobi were ideal conditions for sake brewing which is used to make the Chiyogiku Sake today.

At Chiyogiku, we give great attention during the selection of the material. Rice is a key component in making premium sake. We are particular in the ‘Yamadanishiki’ (top class sake-rice) which we use to produce sake. Another important factor is the water. Chiyogiku’s preparation water is the groundwater from Nagara River, a renowned clear stream. It is drawn from a well 128m deep. This water is clean and completely sterile so the fermentation of ‘moromi’ (the mash) is slow and gradual, taking longer days until ready. The result is low acidity sake with a smooth and refined taste.

To know more, please visit Chiyogiku