Junmaiginjo Ayane is particular about "local production for local consumption, all Ayabe", and uses all the sake rice "Gohyakumangoku" cultivated with great care by Mr. Nakatsukuma, a farmer in Ayabe city, and the brewing water is our own. We use fresh water gushing out from a well and prayed for at Wakamiya Shrine, also in the city. The ``sounds of Ayakomachi'' that gently echo inside the storehouse, and the ``sounds that color Ayabe'' that can be heard throughout the seasons. We hope that you will enjoy the soft sweetness of this sake while feeling this way.
Brewery: Wakamiya Shuzou
Sake Type: Soft & Semi Dry
Polish Ratio: 55%
Wakamiya Shuzo began its brewing in Taisho 9 (1920), starting with the brewing of the former Mitani Shuzo at Wakamiya Shrine's sacred water located in the city. With a dedication to Kyoto-produced rice and under the guidance of toji (master brewer) inherited from both the Tango and Tajima regions, Wakamiya Shuzo produces high-quality sake without missing the crucial timing in the clear and pure environment of Ayabe.
In 2022, they initiated the "Student Sake Brewing Project" in collaboration with local high schools and universities in Kyoto Prefecture. They developed a product aiming to refresh the image of sake until then, titled "Finding Healing in a Chill Night."
In 2023, as part of the same project with students, they developed "Chosui," aiming to convert those who claim not to like sake into sake enthusiasts. It is now available for purchase on their e-commerce site.
Kyoto is located in a valley, part of the Yamashiro (or Kyoto) Basin, in the eastern part of the mountainous region known as the Tamba highlands. The Yamashiro Basin is surrounded on three sides by mountains known as Higashiyama, Kitayama and Nishiyama, with a maximum height of approximately 1,000 meters (3,281 ft) above sea level.
Kyoto sits atop a large natural water table that provides the city with ample freshwater wells.