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.

Founded in 1753, during the Hōreki era, the brewery was established at the command of Arima Takazumi, the lord of the Echizen Maruoka domain, to revive "Echizen Toyohara no Sake," a legendary sake from the Muromachi period that had been lost. The 11th generation brewery owner is committed to local traditions and cultivates "Yamada Nishiki" rice, which he fell in love with for its taste, in the rice paddies next to the brewery, using water from the same water system as the sake brewing water. Using this rice, water drawn from 200 meters underground by drilling through 150 meters of bedrock, and a koji-making machine developed by the 10th generation brewery owner, they brew sake that accompanies you through any day and touches your heart. They hope that their sake will bring individual enjoyment, small happiness, and joy to people's daily lives.