Waka-Ebis Shuzo Co., Ltd
About the brewery
|Sake brand name
|Waka-Ebis Shuzo Co., Ltd
|1317 Ao Iga-city, Mie 518-0226 Japan
|From 10:00 to 12:00 and from 13:00 to 16:00
Closed on weekends and holidays
About its sake
|Raw rice variety
|Mie Yamada Nishiki 100%
|Rice polishing degree
|Amino Acid Value
|Nihonshu-do (Sake Metre Value)
|Thanks to the passion of Hisaichi Shigefuji, the fifth generation of Waka Ebis brewers, and local farmers the rice culture of “Yamada Nishiki”, the best Raw rice variety was revived in1986 in the rich natural environment of Iga Aoyama, in Mie Prefecture. The rice we use is carefully grown under the name “Yamada Nishiki Mie”. This culture has been made possible
This rice is brewed carefully for three days and three nights to avoid heat due to friction.
Then we conscientiously polish the rice to 40%. We then add our own yeast and carefully control the must.
|History and philosophy of the brewery
|In 1853, the year of great upheavals with the arrival of the American black ships in Japan, Gizaemon, the seventh generation of the Shigeto family, received official permission from the Todo clan to start brewing sake at Iga Aoyama.
|We use high-quality “Mie Yamada Nishiki” rice from Iga in Mie Prefecture and “also “Kami-no-ho”, the sake rice unique to Mie Prefecture. Five types of yeast are used: MK-1, MK-3, MK-5, MK-7 and MLA-12, all of which originate from Mie. Each yeast has its own characteristics and is used to brew a unique sake. We are very picky about the production process, teh bottling method, the rapid cooling after bottling and quality control in cold room.
|Wonderful aroma of ginjo. Clean, transparent, silky, and smooth. Serve slightly chilled in a wine glass to enjoy the aroma.
Junmai Ginjo Gizaemon
Junmai Daiginjo Waka-Ebis SOUBI