Kawakei Shouten

The brewery is known for its strong commitment to the lengthier Yamahai brewing method, aiming to produce a broad and deep yet elegant representation of this style.  A unique feature of their method is the use of different water sources for their Yamahai. For the yeast starter, hard Kashimadai well water is used for its mineral content, however locally drawn soft water is used for their fermenting mash. Rather than rely on scientific analytics to determine fermentation length, Kawakei brewers rely on their instincts to determine when their sake is ready to press.  

川敬商店は山廃仕込みにこだわり、幅広で深みのある上品な味わいを目指しています。特徴としては、山廃に使用する水の種類を変えていることです。酵母のスターターにはミネラル分を含んだ鹿島台の硬水を、醪には地元で汲んだ軟水を使用しています。川敬の蔵人たちは、科学的な分析に頼るのではなく、自分たちの直感で酒を搾る時期を判断しています。