福岡県·日本酒
Hanamasu (Takahashi Shoten)
This is a long-established sake that has continued to refine Ginjo brewing in the land of Yame for over 300 years. Takahashi Shoten, the brewer of Hanamasu, was founded in 1717 (Kyoho 2) as a sake brewery in the rice-producing region of Yame. While surrounding breweries produced many Junmai and Honjozo sakes, Hanamasu has remained committed to Ginjo and Daiginjo brewing; today, Daiginjo accounts for approximately 40% of its production. Brewed using rice from the local Chikugo Plain and subsoil water from the mineral-rich Yabe River, it is finished with a floral aroma and a crisp taste. With 'quality first' as its company motto, Hanamasu has protected its tradition of handmade brewing for over 300 years. Its elegant flavor, which pairs well with local cuisine, is loved by sake enthusiasts in Fukuoka as a high-performance brand that Yame is proud of.
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