IWANOI SHUZO Co.,Ltd.

Iwanoi is said to have been founded in 1723, and for
approximately 300 years, its sake brewing techniques and spirit
have been passed down from generation to generation.

Ultra-hard water preparation
Onjuku Coast is known as the Desert of the Moon.
The mineral-rich groundwater that passes through the shell layers of the Boso Peninsula has a hardness of approximately 240 degrees, making it one of the hardest waters in Japan.
The powerful flavor of Iwanoi comes from using this ultra-hard water as brewing water.
* Miyamizu water from Nada, which is famous as brewing water, has a hardness of approximately 120 degrees.

Yamahai brewing
It is brewed using the traditional brewing technique "Yamahaimoto".
Very few breweries use this technique these days, but Iwanoi has consistently been committed to brewing sake using "Yamahaimoto".

"Iwanoi Red Label" series
Thanks to your positive feedback, the (2019) Nakagumi Unfiltered Raw Genshu, which quickly sold out, will be relaunched this year as the Iwanoi Red Label series. The Iwanoi Red Label
series is a new series of unfiltered raw genshu bottled using the Nakagumi method, part of the Junmai Ginjo series that was very popular last year. The unique
feature of the series is that the sake is bottled immediately after being pressed using the Nakagumi method, which is the most delicious method of pressing the sake, and then stored in a negative temperature refrigerator.
You can feel the fizziness that comes from the powerful fermentation caused by the ultra-hard water used in Iwanoi.

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