The ingredients of sake are rice, rice koji and water. How much difference these three elements alone can make, is a question that will excite and surprise you.

In order to know the difference and individuality of rice in sake, other raw materials, production methods and production locations must be the same. However, many breweries infuse their own unique methods and personalities into their sake, aiming for 'the best sake that makes the most of the rice's characteristics'. In order to know the difference between the rice and the other ingredients, it is necessary to have "everything else the same except the rice", but this is not always easy to find.

The Garyubai Junmai-ginjo series is a series that enjoys the differences in rice by unifying all production methods, including raw materials such as rice koji and water, yeast that produces the aroma, the degree of rice polishing and alcohol content, in addition to mainstream sake rice such as Yamadanishiki, Gohyamangoku and Miyamanishiki, and also using local Shizuoka rice, Homarefuji, in order to enjoy the diverse charm of rice The series is designed to enjoy the differences between rice varieties.

You can enjoy, discuss and learn about the best of sake, and enjoy to the full the fascination of sake born from the differences in rice used. We hope you will enjoy this exciting exploration and wonder what excitement awaits you.

Founded in 1686, the brewery has a history of more than 330 years, making it the second oldest brewery in Shizuoka Prefecture. The Garyubai brand was launched in 2001, and in 2018 it introduced the world to second fermentation in bottle sparkling sake.

Using the subsoil water of the Okitsu River, famous for its clear water and sweetfish, as the brewing water, 1.3 tons of sake is brewed from a total of 600 kilograms of rice by the Nanbu-toji, a craftsman who has inherited refined sake brewing techniques. Rice is divided into small portions for all brewing, and limited water absorption is used to adjust the water supply time and water absorption rate to achieve a sake quality that brings out the best of the sake rice. More than 10 varieties of sake rice, carefully selected from all over Japan, are used to provide a full range of flavor and aroma variations.

The quality of the sake produced by the delicate handiwork has been highly acclaimed overseas, and Garyubai Junmai-ginjo Yamadanishiki was awarded first place in the Junmai Sake category of KuraMaster 2019, a sake competition held in France since 2017.