Fermented twice as longIkemoto Shuzo is a brewery said to be the only one that has skills for making refined ”sake” at ”low temperature long period mash”. When ”moromi” (mash) is fermented longer, ”sake” becomes full-bodied. At the same time, longer fermentation causes the ”moromi” to melt out, creating a bland taste. |
Using the fine ”Gozensui”The water that Ikemoto Shuzo uses is ”Gozensui”, spring water offered to the 15th Shogun Yoshinobu Tokugawa upon his visit to suppress Tenguto. Lake Biwa offers abundant waters, however there was a bit of a problem with the reeds that covered the lake in the past which had deposited and oxidized, emitting a metallic smell. It often seeped in to the waters for households as well. |
ACCESS
- Ikemoto Shuzo Ltd.
- 211 Imazu Imazucho Takashima-shi Shiga
- URL http://www.biwa-cho.com/