IINUMA HONKE

Founded during the Genroku era, Iinuma Honke has been dedicated to sake brewing in Shisui, Chiba for more than 300 years. Blending traditional craftsmanship with modern brewing technology, the brewery produces its signature sake, “Kinoene Masamune.” Today, the company also focuses on tourism by making use of its brewery resources. In addition to sake itself, it aims to develop and offer experiences surrounding sake culture, including food pairings and accompaniments. Through its brewing philosophy, the company strives to create a “high-quality countryside” experience.

Sake Brewing, Water, and Rice

Kinoene Masamune is crafted by a team of five kurabito (brewers) led by the toji (master brewer) and factory manager, Koichi Kawaguchi. The brewers are committed to exploring innovative manufacturing techniques while maintaining the traditional craftsmanship of sake brewing. Their goal is to think creatively and produce sake that complements contemporary foods and tastes.

The brewery has two wells that draw water from 100 meters underground, used in the mashing, rice washing, and dilution processes. The moderately soft quality of this well water imparts a gentle and smooth flavor to the sake.

Iinuma Honke is among the few breweries in the prefecture with its own rice polishing facility. They employ the labor-intensive and time-consuming "flat milling (henpei seimai)" technique to polish rice, reducing its protein content to avoid off-flavors. This method allows them to produce a sake of exceptional purity.