Our craftsman family, Yamana Shuzo, was originally descended from Yamana Sozen, a Kanto samurai loyal to Yoritomo, a general of the Minamoto clan, who was known to be responsible for the turmoil in the capital during the Onin War in the Muromachi period. He later fled his estate to escape intra-family quarrels and changed his surname to Funakawa near Kozenji Temple in Kasuga-machi where he hid.
In 1716, he moved to the present location of Ueda, Ichijima-cho and returned to his original surname, Yamana, and began brewing sake, which is believed to be the origin of his distant ancestors.
Hyogo Prefecture is the largest producer of sake rice in Japan and has a reputation for selecting excellent varieties, including Yamada-Nishiki, the king of sake rice. Tamba region, where the brewery is located, is also the birthplace of Tamba Toji, one of Japan's three great toji (chief brewers). As the birthplace of sake brewing technicians, it has contributed its skills to many parts of Japan throughout the long history of sake brewing.
The oldest sake brewery in Tamba region, which has a distinct advantage in terms of raw materials and technology, is the one that continues to produce sake to this day.
Brewery uses spring water from Mount Shinikeji drawn from the brewery's wells. Name of the brewery is "Kamiike-ji", an ancient temple of the Tendai sect, located on Mount Myoko, which rises in the east of Ichijima Island. Name "Kami no Ike no Temple" is said to come from the "clear pond" at the top of the mountain, a mysterious pond that never dries up, no matter how much sunlight there is. The soft, slightly alkaline water that flows from there to the brewery is suitable for brewing sweet-tasting sake.
This flattering sake has aromas of melon, muscat grapes and nashi pear.
The very fresh and fruity palate surprises with a nice acidity and a lot of sweetness, notes of apple, honey and lemon and then very ripe and juicy muscat grapes.
Our perfect pairings: aperitif, fruit salad, fruit tarts (raspberry).
