Carefully Brewed for a Refined Flavor
This sake is made using premium sake-brewing rice, including Akita Sake Komachi, a rice variety developed specifically for sake production. The sake is brewed through long, low-temperature fermentation, a method that helps create its delicate aroma and mellow taste.
The finished sake combines a fragrant ginjo aroma with a smooth, rounded flavor. It is recommended to serve it chilled, preferably in a wine glass to allow its elegant aroma to fully develop.
About Nabedana Brewery
Nabedana, the brewery behind Jinyu, was established in 1689, during the Genroku era of the Edo period. The brewery was originally located near Naritasan Shinshoji Temple, a major Buddhist temple in Narita and an important pilgrimage destination.
The brewery began making sake after receiving an official brewing license, known as a sake-brewing “kabu”, from the Sakura Domain. Its long history is closely connected with the culture and development of the Naritasan temple town.
Sake Brewing in Kozaki
Today, Nabedana continues its sake production at the Kozaki Sake Brewery in Kozaki Town, Katori District, Chiba Prefecture. Kozaki is known as a “town of fermentation”, with a long tradition of producing fermented foods such as sake, miso, and soy sauce.
Nabedana produces approximately 4,600 koku of sake annually. A koku is a traditional Japanese unit of volume historically used for rice and sake production.
Jinyu and Fudo
Nabedana produces two major sake brands. Jinyu is distributed through the general market, while Fudo is a limited-distribution brand available through approximately 100 specialty sake retailers nationwide.
This approach allows the brewery to offer different styles of sake while continuing the traditional brewing heritage that has been passed down for more than three centuries.
A Taste of Chiba’s Sake-Brewing Heritage
Jinyu Junmai Daiginjo combines premium sake rice, careful low-temperature fermentation, and the experience of a brewery with a history dating back to the 17th century. Its elegant aroma and mellow flavor make it a refined example of Chiba’s sake-brewing tradition.
For visitors interested in Japanese food and drink, tasting Jinyu is also an opportunity to discover the long history of sake culture and fermentation in Chiba Prefecture.