Collection: Ishikawa

Ishikawa Sake Brewery Co., Ltd. is based in Sakuramachi, a district of Yokkaichi in Mie Prefecture. The brewery was founded in 1830, the first year of the Japanese Tenpō era, and has thus been producing sake for nearly two centuries. Several buildings from earlier times still stand on the brewery grounds; in total, 15 historic structures define the estate.

For brewing, Ishikawa uses underground water from the Suzuka Mountains. This water, together with rice and Kōji, forms the basis of production. The clear structure of the range into Junmai, Junmai Ginjō, and Junmai Daiginjō shows that Ishikawa works with different polishing ratios and sake categories. The resulting flavor profiles can be discerned from the individual bottlings.

The Ishikawa Yamada Nishiki Junmai Daiginjo is an aromatic sake with a fresh fragrance, a clear, soft structure, and a mild, slightly fruity note. Its balanced character and smooth finish give it a calm, elegant quality. In the Ishikawa Fukui Junmai Daiginjo, only 40 percent of the original rice grain remains after polishing. This bottling displays a clear, pure aroma as well as a gentle and balanced taste.

A different side of the range is represented by the Ishikawa Junmai Ginjo Aoseki. It has a delicate fragrance and combines a lively, slightly fruity aroma with a soft mouthfeel, clear structure, and a clean, refreshing finish. Served well-chilled, it pairs well with light dishes.

In addition, there are the seasonal Sakura Bottles, which are produced from January to May. As Junmaishu, Junmai Ginjō, and Junmai Daiginjō, they capture the cherry blossom season. The bottlings are limited and are described as fresh, floral, harmonious, and light. In this way, Ishikawa combines its long brewing history in Yokkaichi with a range that includes both clearly defined sake categories and seasonal bottlings.