Introduction of our sake, Konotuskasa has been loved since a long time ago by the local people and Gin is our new challenge. All sake is made of the selective rice and Kanzui water.
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The word “Nihonshu-do” below is an indicator of sweetness of sake.
It is a specific gravity converted into sake meter scale which indicates sweet or dry. + means dry and - means sweet.
Gin

Kimoto Junmaigenshu Gin
"Kimoto" is the most traditional methods. We mash a heap of the rice(called Yamaoroshi) to utilize naturally occurring lactic acid bacteria. This method is labor-intensive; time consuming; and require more patience than modern methods to produce a rich, full-bodied sake.
Rice |
Yamadanishiki |
Rice Polishing Rate |
70% |

Yamahai Junmaigenshu Gin
"Yamahai" is skipped Yamaoroshi proccess from Kimoto. This method was invented about 100 years ago(newer than Kimoto, but kind of traditional). This sake is also rich and bodied.
Rice |
Yamadanishiki |
Rice Polishing Rate |
70% |
Junmai daiginjo

Junmai daiginjo Kanzui
Very selective sake rice is used, which is Yamadanishiki. This sake is Junmai(made of only rice, not added brewing alcohol), high aroma and fruity. Enjoy your rich and gorgeous time.
Rice |
Yamadanishiki |
Rice Polishing Rate |
40% |

Junmai daiginjo Sizukudori Kanzui
The best portion of Junmai daiginjo Kanzui is in the bottle. We recommend it for the gift and something special situation.
Rice |
Yamadanishiki |
Rice Polishing Rate |
40% |
Daiginjo
Access
By car
- Approx. 30 min. from Okazaki I.C. on the Tomei Expressway
- Approx. 30 min. from Toyota-Matsudaira I.C. on the Tokai-Kanjo Expressway
By public transportation
- By Sasayuri Bus/ approx. 40 min. on the “Shimoyama district line” from Okazaki Genkikan-mae. Please tell the bus driver you will be getting off at “Shibata Brewery” when boarding the bus. The bus will stop near the brewery.
※The Sasayuri Bus operates only on weekdays. Please confirm the Okazaki City website for details regarding other community buses in the Nukata district.