About
JIKON
Kiyasho Brewery was founded in 1818 in Nabari City, Mie Prefecture by Shohachi Onishi. It is now led by the sixth-generation head, Tadayoshi Onishi. In 2005, the brewery launched the Jikon brand, which quickly gained acclaim from sake experts and wine enthusiasts. Kiyasho is committed to crafting high-quality sake and constantly improving its techniques. The brewery’s dedication to excellence reflects its tradition of innovation and craftsmanship.
Product
BREWED FOR
OVER 200 YEARS
Kiyasho Brewery has been crafting sake for over 200 years, preserving traditional methods through generations. For the Jikon brand, a carefully selected yeast suited for low-temperature fermentation used to creates a refined sake with fruity aroma and delicate acidity. Carefully washed rice is used to make handmade Koji, fermented slowly for depth of flavor. The Daiginjo sake is pressed using the “Fukurozuri” method, allowing the mash to drip naturally for a pure, elegant finish.
Origin
MIE PREFECTURE
Jikon sake represents a harmonious blend of tradition and innovation. Crafted with premium rice and pure water from Mie Prefecture, it combines time-honored brewing methods with modern technology to ensure exceptional quality. Skilled brewmasters focus on precise rice polishing and carefully monitor fermentation to create a balanced, refined flavor. Jikon also embraces sustainability, using eco-friendly practices in sourcing, production, and waste management. This commitment to craftsmanship, consistency, and environmental responsibility sets Jikon apart, appealing to both sake enthusiasts and conscious consumers alike.