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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.

”Gin”

  • Kimoto Junmaigensyu Gin

    Kimoto Junmaigensyu “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.
         
    RiceYamadanishiki
    Polished rate 70%
    Alcoholic ratio 17%
    Nihonsyudo 3
    Acidity 3
    Amino acid content 2.3
  • AWARD
    Kimoto Junmaidaiginjo Gin

    Kimoto Junmaidaiginjo “Gin”

    Bronze Medal in International Wine Challenge 2018

    The balance between the aroma and taste is really good. We recommend as an aperitif and with meal both.
         
    RiceYamadanishiki
    Polished rate 50%
    Alcoholic ratio 17.1%
    Nihonsyudo 2
    Acidity 1.65
    Amino acid content 1.4
  • Yamahai Junmaigensyu Gin

    Yamahai Junmaigensyu “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.
         
    RiceYamadanishiki
    Polished rate 70%
    Alcoholic ratio 17%
    Nihonsyudo -1
    Acidity 2
    Amino acid content 2.7

Junmaidaiginjo

  • Junmaidaiginjo Kanzui

    Junmaidaiginjo 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
    Polished rate 40%
    Alcoholic ratio 15.8%
    Nihonsyudo -1
    Acidity 1.5
    Amino acid content 1.3
  • Junmaidaiginjo Sizukudori Kanzui

    Junmaidaiginjo Sizukudori Kanzui

    The best portion of Junmaidaiginjo Kanzui is in the bottle. We recommend it for the gift and something special situation.
    Rice Yamadanishiki
    Polished rate 40%
    Alcoholic ratio 16%
    Nihonsyudo -1.5
    Acidity 1.5
    Amino acid content 1.6

Daiginjo

  • AWARD
    Daiginjo Kanzuijikomi

    Daiginjo Kanzuijikomi

    Won a prize by the National Research Institute of Brewing in 2017

    All we want to say is just drink this sake. You would be moved and feel good on this sake which has very fruity and rich.
    Rice Yamadanishiki
    Polished rate 40%
    Alcoholic ratio 15.3%
    Nihonsyudo 3
    Acidity 1.2
    Amino acid content 1.1
  • Daiginjo Tobingakoi

    Daiginjo Tobingakoi

    The best portion of Daiginjo Kanzuijikomi is in the bottle. We recommend it for the gift and something special situation.
    Rice Yamadanishiki
    Polished rate 40%
    Alcoholic ratio 15.3%
    Nihonsyudo 3
    Acidity 1.2
    Amino acid content 1.1
  • Daiginjo Ieyasunosato

    Daiginjo Ieyasunosato

    Ieyasu Tokugawa is one of the most famous shogun who was born in Okazaki. We respect him and this sake is named after him. Feel his character by this sake which is strong but gentle.
    Rice Yamadanishiki
    Polished rate 40%
    Alcoholic ratio 15.3%
    Nihonsyudo 3
    Acidity 1.2
    Amino acid content 1.1

Junamaidaiginjo

  • Junmaidaiginjo Murokanama

    Junmaidaiginjo Murokanama

    High aroma, good taste but resonable price, we recommend it as a daily use.
    Rice Gohyakumangoku
    Polished rate 50%
    Alcoholic ratio 15.8%
    Nihonsyudo 0
    Acidity 1.6
    Amino acid content 2.1

Junmaiginjo

  • Junmaiginjo Sasayurinosato

    Junmaiginjo Sasayurinosato

    Sasayuri is the flower blooming in our local area. This sake is named after such a beautiful flower. A long seller sake.
    Rice Selective rice for Sake
    Polished rate 60%
    Alcoholic ratio 15.5%
    Nihonsyudo 4
    Acidity 1.4
    Amino acid content 2
  • Konotsukasa Yamadanishiki Junmaiginjo

    Konotsukasa Yamadanishiki Junmaiginjo

    This sake is the series of Kounotsukasa Junmaiginjo. Yamadanishiki makes the sake very rich, delicate and deep.
    Rice Yamadanishiki
    Polished rate 60%
    Alcoholic ratio 15%
    Nihonsyudo 5
    Acidity 1.4
    Amino acid content 1.5
  • Konotsukasa Yumesansui Junmaiginjo

    Konotsukasa Yumesansui Junmaiginjo

    This sake is the series of Kounotsukasa Junmaiginjo. Yumesansui is the local rice in Aichi prefecture. It is very fruity and tasty.
    Rice Yumesansui
    Polished rate 60%
    Alcoholic ratio 15.8%
    Nihonsyudo 5
    Acidity 1.5
    Amino acid content 1.7
  • Konotsukasa Omachi Junmaiginjo

    Konotsukasa Omachi Junmaiginjo

    This sake is the series of Kounotsukasa Junmaiginjo. Our soft water matches the tasty rice, Omachi from Okayama prefecture.
    Rice Omachi
    Polished rate 60%
    Alcoholic ratio 15%
    Nihonsyudo 4
    Acidity 1.4
    Amino acid content 1.4

Junmai & Tokubetsu junmai

  • Chokarakuchi Junamisyu

    Chokarakuchi Junamisyu

    This sake is the driest in our sake list. This pairs very well with Sushi and Sashimi.
    Rice Gohyakumangoku
    Polished rate 60%
    Alcoholic ratio 15.5%
    Nihonsyudo 13
    Acidity 1.4
    Amino acid content 1.7
  • AWARD
    Junamaisyu Yama

    Junamaisyu Yama

    Won a prize by Nagoya Regional Taxation Bureau in 2014

    This sake is made of the local rice, Mineasahi and goes well with local food.
    Rice Local Mineasahi
    Polished rate 70%
    Alcoholic ratio 15.8%
    Nihonsyudo -0.5
    Acidity 1.6
    Amino acid content 2.2

Honjozo

  • Honjozo Ieyasunosato

    Honjozo Ieyasunosato

    This sake is also named after Ieyasu Tokugawa. The taste is a little bit dry and good for hot sake.
    Rice Gohyakumangoku
    Polished rate 70%
    Alcoholic ratio 15.3%
    Nihonsyudo 3.5
    Acidity 1.3
    Amino acid content 1.6
  • Honjozo Gensyu

    Honjozo Gensyu

    Honjozo Gensyu, we recommend it on the rocks!
    Rice Gohyakumangoku
    Polished rate 60%
    Alcoholic ratio 18.5%
    Nihonsyudo 4
    Acidity 1
    Amino acid content 1.1

Futsusyu(regular)

  • Josen

    Josen

    Regular sake. One of the most popular sake in our brewery. Local people love it!
    Rice Gohyakumangoku and other selective rice
    Polished rate 65%
    Alcoholic ratio 15.5%
    Nihonsyudo 3.5
    Acidity 1.2
    Amino acid content 1.7
  • Josen cup

    Josen cup

    Regular sake. One of the most popular sake in our brewery. Local people love it!
    Rice Gohyakumangoku and other selective rice
    Polished rate 65%
    Alcoholic ratio 15.5%
    Nihonsyudo 3.5
    Acidity 1.2
    Amino acid content 1.7
  • Konotsukasa Okazakinamachozosyu

    Konotsukasa Okazakinamachozosyu

    Lite and fresh sake, cold is recommended
    Rice Gohyakumangoku
    Polished rate 65%
    Alcoholic ratio 14.5%
    Nihonsyudo 2
    Acidity 1.2
    Amino acid content 1.7
  • Kokoro

    Kokoro

    Regular sake. One of the most popular sake in our brewery. Local people love it!
    Rice Gohyakumangoku and other selective rice
    Polished rate 70%
    Alcoholic ratio 15%
    Nihonsyudo 0
    Acidity 1.5
    Amino acid content 1.4

Seasonable products

  • AWARD
    Konotsukasa Tokubetsuhonjozo Hiyaoroshi

    Konotsukasa Tokubetsuhonjozo Hiyaoroshi

    Won a prize by Nagoya Regional Taxation Bureau in 2016, 2017

    [Only fall season] Hiyaoroshi means maturing sake during spring and summer in a tank, and starting to sell in Autumn. It is the Autumn seasonable sake. Good for cold and hot both.
    Rice Gohyakumangoku
    Polished rate 60%
    Alcoholic ratio 15.3%
    Nihonsyudo 4
    Acidity 1.2
    Amino acid content 1.2
  • Konotsukasa Junmaiginjo Hiyaoroshi

    Konotsukasa Junmaiginjo Hiyaoroshi

    [Only fall season] This is also Hiyaoroshi. The balance of taste and flavor is really nice. You can enjoy it with Autumn food.
    Rice Yumesansui
    Polished rate 60%
    Alcoholic ratio 15.5%
    Nihonsyudo 5
    Acidity 1.6
    Amino acid content 1.8
  • Shiboritate Namagensyu

    Shiboritate Namagensyu

    [Only winter season] Very fresh sake, just from a tank to a bottle dierctly. You can enjoy a little bit sparkling.
    Rice Gohyakumangoku and other selective rice
    Polished rate 65%
    Alcoholic ratio 18.2%
    Nihonsyudo 2
    Acidity 1.5
    Amino acid content 1.7

Liqueur

  • Yuzusyu

    Yuzusyu

    This liqueur is made of local Yuzu(from Nukata area). This is not so sweet but a little bit bitter. The concept is natural taste.
    Alcoholic ratio 11%
  • Mikansyu

    Mikansyu

    This liqueur is made of local Mandarin orange(from Gamagori in Aichi). This is not so sweet but a little bit bitter. The concept is natural taste.
    Alcoholic ratio 8%
  • Kimoto Gin Plum wine

    Kimoto Gin Plum wine

    Local plum and Kimoto Junmai “Gin” are blended. You can enjoy the natural flavor and tastes.
    Alcoholic ratio 11.5%

Others

  • Sake cake 2kg

    Sake cake 2kg

    Sake paste cake. This is good for your health! You can use it to make pickles called “Kasu-tsuke”.
  • Sake paste cake 500g

    Sake paste cake 500g

    Sake cake. This is good for your health! You can use it with a miso-soup and any other food.
  • Amazake

    Amazake

    Amazake is non alcoholic beverage and made of only koji rice. The sweetness is so natural and it's good for your health, skin and heart!

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.

Kanzui, Aza, Hokkyucho, Okazaki-shi, Aichi 444-3442 TEL: 0564-84-2007 FAX: 0564-84-2785
Open hours/ Weekdays 8:00 a.m. - 5:00 p.m. Weekends & holidays 10:00 a.m. - 4:00 p.m.
The brewery may be closed on weekends or holidays. Please confirm with the calendar below.

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