IINUMA HONKE

They have been making sake in Chiba prefecture for 300 years, combining tradition and art with technology. Kinoene Masamune participates in the community as well by contributing to tourism, and develops & sells confections and sake-related goods to enrich local culture and commerce.

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.