Established in 1688, our brewery has over 320 years of history. Our company philosophy is to make a sophisticated sake using Omachi cold spring water (listed in Japan’ s top 100 waters) and best sake rice” Omachi” produced locally in Akaiwa. This brewery shone in three large worldwide sake competitions achieving first place, with the highest marks, in the MondeSelection in Belgium, the IWSC in the UK and the BTI in America. Omachi rice was discovered over 150 years ago,produces sake with a particularly delicious flavour.

IWC, The Fine of Sake Japan, THE JOY OF SAKE ,Annual Japan Sake Awards 16 Gold Medals gain in seven years.Daiginjyo
Sanran／ 大吟醸 燦爛

"Hato Masamune" is the Junmai Daiginjo which with all one's heart and mind and strength aiming at the Competition The rice "Yamada nishiki" selected carefully was polished to 35%, and it taught carefully, and brewed to low-temperature fermentation over a long period of time.
Bottle sterilization is carried out after bottling, without applying a taste and a scent for no hand after manufacture as it is.
Please enjoy the taste which is as mellow as a quiet careful distillation scent, and deep.

鳩正宗が鑑評会を目指し、全身全霊を込めて造り上げた純米大吟醸です。厳選された酒造好適米「山田錦」を35％まで磨き、蔵人たちが丹念に仕込み、長期低温発酵で醸しました。旨みと香りをそのままに製造後一切手を加えずに瓶詰め後、瓶殺菌をしています。穏やかな吟醸香とまろやかで深みのある味わいをお楽しみください。

INTERNATIONAL WINE CHALLENGE　2012 BRONZE
Annual Japan Sake Awards 2012 GOLD
INTERNATIONAL WINE CHALLENGE　2011 GOLD & TROPHY
THE JOY OF SAKE 2011 GOLD

INTERNATIONAL WINE CHALLENGE 2013 Gold Medal Hisui 翡翠 2013 Silber Medal Sapphire

Daiginjyo Taiyo sakari is the daiginjo of marketing in Japan of the No. 1 beginning.
Brewer's rice "越淡麗" is polished up to 40% of limits, and is used 100%.

Brewer's rice Yamada nishiki is polished up to 39%, and in Alps yeast (Nagano limited yeast), the balance of the taste and aroma is very good and is fruity dry Sake.

Miyama Nishiki" is used and it is a deep scent, taste, and over a mellow throat. It tastes and a reverberation with deep comfortable sweetness remains.

Maturing is following after the report slowly. Please enjoy fresh "Asa shibori" and the clever change of "Asa shibori" after 2 or 3 day passes which open and have a cork first. [ which is extracted and built ]

Junmai Daiginjo
"Gasanryu - Gokugetsu"
The meaning of the word
"Gokugetsu" is "Extreme Moon"

"Gasanryu Gokugetsu" is Junmai Daiginjo the highest quality of our sakes brewed to compete in the National New Sake Contest Awards for brewinｇ. With its high fragrance and fresh taste one can be satisfied while drinking this sake independantly. However it is distinguished enough for the affini-ty with French and white fish dishes.

The essence of the careful distillation structure which it continues inheriting from 1960. Deep substance and mellow taste

昭和４０年代の市販化から、一度も途切れることなく継承し続ける吟醸造りの神髄。奥深いコクとまろやかな味わいの芸術品的酒平成１７年・２０年・２１年 酒造年度全国新酒鑑評会で金賞。

"Hato Masamune" is the Junmai Daiginjo which with all one's heart and mind and strength aiming at the Competition The rice "Yamada nishiki" selected carefully was polished to 35%, and it taught carefully, and brewed to low-temperature fermentation over a long period of time.
Bottle sterilization is carried out after bottling, without applying a taste and a scent for no hand after manufacture as it is.
Please enjoy the taste which is as mellow as a quiet careful distillation scent, and deep.

鳩正宗が鑑評会を目指し、全身全霊を込めて造り上げた純米大吟醸です。厳選された酒造好適米「山田錦」を35％まで磨き、蔵人たちが丹念に仕込み、長期低温発酵で醸しました。旨みと香りをそのままに製造後一切手を加えずに瓶詰め後、瓶殺菌をしています。穏やかな吟醸香とまろやかで深みのある味わいをお楽しみください。

The meaning of the word
"Kisaragi" is "Pliant Moon"

"Gasanryu Kisaragi" is the large brewing sake from the finest rice that it is fragrant, and it is gor-geous, and it is clean. This sake was created with the thought of wanting the younger generation to drink sophisticatedly brewed sake from the finest quality of rice. With cool design and liquor pawn, the affinity with bird, sashimi, tofu, spicy food tropical food is preeminence.