{"id":174030,"date":"2026-01-25T18:39:30","date_gmt":"2026-01-25T09:39:30","guid":{"rendered":"https:\/\/www.allway-japan.com\/?post_type=specialpost&p=174030"},"modified":"2026-04-22T12:43:05","modified_gmt":"2026-04-22T03:43:05","slug":"%e5%90%9b%e3%81%ae%e4%ba%95%e9%85%92%e9%80%a0%e6%96%b0%e6%bd%9f%e7%9c%8c%e5%a6%99%e9%ab%98%e5%b8%82%ef%bd%9e%e8%b1%aa%e9%9b%aa%e3%81%ae%e5%9c%b0%e3%81%a7%e5%8f%97%e3%81%91%e7%b6%99%e3%81%8c%e3%82%8c","status":"publish","type":"specialpost","link":"https:\/\/www.allway-japan.com\/en\/specialpost\/174030\/","title":{"rendered":"Kiminoi Sake Brewery (Myoko City, Niigata Prefecture) \uff5e \"Elegant Yamahai\" Inherited in a Land of Heavy Snowfall\uff5e"},"content":{"rendered":"
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7th President Tomohiro Tanaka<\/figcaption><\/figure>\n\n\n\n

\u25a0Make the most of the rich water and good rice that the blessings of snow bring<\/strong><\/h2>\n\n\n\n
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Kiminoi Sake Brewery was founded in 1842. and started sake brewing in a post town along the Hokkoku Kaid\u014d, the historic route linking what are now Nagano and Niigata prefectures.
Niigata Prefecture is known as one of the most heavy snowfall areas in Japan, but Myoko City is one of the most snowy areas. The annual snowfall is more than 10 meters. It is cold enough to be called a natural refrigerator, and it is the perfect environment for making excellent sake.<\/p>\n\n\n\n

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They draw pristine, snow-fed underground water from a well on the premises and use it as their brewing water\u2014an essential element that greatly influences the quality of the sake.<\/p>\n\n\n\n

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They also actively source their rice locally.\nMaking full use of high-quality rice nurtured by abundant snowmelt and pure spring water, they pursue a philosophy of sake brewing that is crafted with uncompromising care and dedication.<\/p>\n\n\n\n

\u25a0Carrying On the traditional method of harnessing natural lactic acid bacteria<\/strong><\/h2>\n\n\n\n
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A defining hallmark of Kiminoi Sake Brewery is its Yamahai brewing method.
Yamahai is one of the sake brewing methods that relies on natural lactic acid bacteria for fermentation. Because the process is complex and demands a great deal of time and labor, it is a traditional technique now practiced by only a small number of breweries.<\/p>\n\n\n\n

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The appeal of Yamahai lies in its distinctive umami and deep, layered richness.
The elegant yet full-bodied flavors created through their house-resident lactic acid bacteria brewing method leave a lasting impression on the palate, captivating sake enthusiasts around the world.<\/p>\n\n\n\n

\u25a0 A building adorned with over a century of dignity, growing ever more radiant with time<\/h2>\n\n\n\n
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This sake brewery also offers guided tours of its facilities.
Refined over more than a century, the brewery\u2019s presence exudes a truly distinctive sense of dignity. The beam structures that have withstood heavy snowfall for generations, the tools still in use today\u2014such as the brewing kettles\u2014and the facilities frequently used as locations for television commercials and other media productions are all sights well worth seeing.<\/p>\n\n\n\n

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You can also enjoy tastings of recommended sake selections that change with the seasons, and purchase products on site.
For details such as the number of people accepted and holidays, please check the following link.<\/p>\n\n\n\n

\u25bc About the tour (in Japanese):
Iiyama Mitsuya Peach Orchard's Peacheshttp:\/\/www.kiminoi.com\/kurakengaku.asp<\/a><\/p>\n\n\n\n

Just steps from the brewery, the popular Lotte Arai Resort\u2014featuring a ski area and a luxury hotel\u2014is also in operation.
After enjoying winter sports on slopes famed for their exceptional powder snow, a glass of Kiminoi sake offers a soothing reward, gently easing away the day\u2019s fatigue.<\/p>\n\n\n\n

\u25a0 Recommended Items<\/strong><\/h2>\n\n\n\n

Kiminoi Yamahai Junmai Ginjo<\/a><\/h3>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

It is a junmai ginjo that is carefully brewed in the traditional technique \"Yamahai\".
This sake won the Gold Award at Kura Master 2022, a Japanese sake competition held in France.
It is a distinguished sake that brings together the rich umami and acidity characteristic of Yamahai, with Kiminoi\u2019s signature elegant and refreshing finish\u2014an exceptional brew you\u2019ll want to keep enjoying sip after sip.<\/p>\n\n\n\n

Kiminoi YamahaiJunmai Daiginjo<\/a><\/h3>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

This Junmai Daiginjo is irresistible for its gentle aroma and its deep, layered, and beautifully smooth umami.
This sake is crafted exclusively from Niigata-grown Koshitanrei rice, lavishly polished down to 40%.\nIt is Kiminoi Brewery\u2019s finest expression, offering a pleasant acidity born of the Yamahai method and an elegant, refined mouthfeel to savor.<\/p>\n\n\n\n

Junmai Daiginjo Eshin Koshitanrei Unfiltered Raw Sake \/Unfiltered, Once-Pasteurized Sake<\/strong><\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

These are Junmai Daiginjo sakes made entirely from 100% contract-grown Koshitanrei sake rice, offering an excellent balance of sweetness and acidity.
\"Unfiltered Raw Sake\" is bottled without any filtration or heat treatment, offering exceptional freshness and beautifully balanced umami. By contrast, \"Unfiltered, Once-Pasteurized Sake\", which undergoes a single heat treatment, is a superb expression prized for its gentle mouthfeel and rich flavor.<\/p>\n\n\n\n

Junmai Daiginjo Eshin Gohyaku-mangoku Unfiltered, Once-Pasteurized Sake<\/h3>\n\n\n\n
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It is made with the popular Niigata sake rice, Gohyaku-mangoku. The refreshing character typical of this rice harmonizes beautifully with its soft, full-bodied flavor.
Of special note is its excellent balance, making it a perfect match for a wide range of dishes.<\/p>\n\n\n\n

[Kiminoi Sake Brewery company profile]<\/strong>

Address: 3-11 Shimomachi, Myoko City, Niigata Prefecture
Access: Echigo Toki Meki Railway Myoko Haneuma Line A 10-minute walk from Arai Station
Phone number: 0255-72-3136
Official website:
\u30fbJapanese:http:\/\/www.kiminoi.com\/<\/a>
\u30fbEnglish:http:\/\/www.kiminoi.com\/en\/<\/a><\/p>\n\n\n\n

* This article is machine translated from Japanese to other foreign languages<\/p>","protected":false},"excerpt":{"rendered":"

The city of Myoko has more than 10 meters of snow per year, and the severe cold is the perfect environment for making excellent sake. It is a brewing company that pursues \"sake-brewing with generous hands\" and inherits the traditional method of taking in natural lactic acid bacteria.<\/p>","protected":false},"author":69,"featured_media":174033,"menu_order":0,"template":"","categories":[78],"tags":[],"class_list":["post-174030","specialpost","type-specialpost","status-publish","has-post-thumbnail","hentry","category-article"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost\/174030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/specialpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/69"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/specialpost\/174030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/174033"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=174030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=174030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=174030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}