Daiginjo T?ji Ikkon

Pursuing a sake that the master brewer (t?ji) is proud of and wants you to try first. This Daiginjo has been crafted since the 1960s, honing our skills over the decades. Using our brewery's unique koji-making method, we've produced a fresh ginjo aroma and a refreshing, rich taste.

The brewery was founded in 1753, when Arima Takazumi, the lord of Echizen Maruoka Domain, ordered him to revive the legendary Muromachi period sake "Etsushu Toyohara no Sake" in this area. The 11th-generation brewer, committed to the local area, cultivated "Yamada Nishiki" rice, a flavor he fell in love with, in the paddy fields next to the brewery, using the same water system as the sake brewing water. Using this rice, water pumped from 200 meters underground, drilled through 150 meters of bedrock, and a koji-making machine developed by the 10th-generation brewer, they brew sake that will accompany any day and touch the heart. They hope that this sake will bring joy, small happiness, and delight to each person's daily life.