• Gekkeikan Omiki 180ml 20 Bottles (Year-end Limited Product, Inquiries Required)
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Description of Gekkeikan Omiki 180ml 20 Bottles (Year-end Limited Product, Inquiries Required)

Prefecture Name: Kyoto Prefecture Alcohol Content: 15% It is also a sacred sake that is perfect for sacrificing to the Shinto shelf studded with pure Kinpaku (gold leaf) in the top sake characterized by its natural aroma and mellow flavor.

Gekkeikan Omiki 180ml, 20 bottles (Year-end limited item, inquire beforehand) Origin: Fushimi-ku, Kyoto City, Kyoto Prefecture Characteristics of the production area: Fushimi-ku is located in the southeastern part of Kyoto City. It is an area that prospered for water transport mainly from Fushimi Port since ancient times, because of its main rivers such as Katsura River and Uji River. Once represented as "Fushimizu", it is known as an abundant area for ​​good quality groundwater. This groundwater is used to develop the sake brewing industry, a representative industry of Fushimi and boasts the leading production volume in the whole country. Agriculture is also cultivated in Kyoto City as it is the supplier of agricultural products for areas near Kyoto City. Taste: Natural aroma and rounded taste. Manufacturer's History: In 1637, founder Jiemon Okura opened a sake brewery called "Kasagiya" in Kasagi, the southern part of Kyoto, and named the sake "Tama-no-lzumi". In 1910, small glass bottles were used to sell sake in train stations, and "Gekkeikan" became widely known. By 1984, sake that can be circulated at room temperature, a first for the industry, was released. It continues to innovate and challenge creativity constantly, such as launching the industry's first "zero sugar" sake in 2008. Brewery: Gekkeikan Sake Company, Ltd. (Ote-gura Plant) Features: 90% of the total production volume is made in the main store using the disc-like fully automated koji machine called "Okura formula" developed by Gekkeikan. The first storehouse in the main store is known as the first seasonal brewery store in Japan with a modern system that brews sake throughout the year since 1954. Suitable food: Simple foods like dried squid.

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