Official

Above) Kinryo Nishino who heard the story, Mr. Tada of the liquor department / Tokyo sales office. I was originally from Kagawa Prefecture.

The Nishino Kinryo Building, which has the liquor department and Tokyo sales office, is located very close to Hatchobori Station.

The display at the entrance of the building is lined with barrel sake and NIPPON COLORS series products.

The Company is composed of the liquor department, which operates the sake brewing industry, the liquor and food wholesale business, and the chemicals department, which operates the chemical business.

It was founded in 1658 in the early Edo period (1658), when it began buying and selling natural dye indigo in Komatsushima, Awa country (founded by the Chemicals Division), and then in 1779 (1779), the seventh generation Kaemon Nishino (Nishino Kaemon) was founded in 1779, and the sake brewing business was founded in Nishibo, the same country. Since then, Kinryo has been widely used by local people and visitors to Konpira as the sacred wine of Sanuki Kotohiragu Shrine.

Therefore, the company has a history and tradition of more than 360 years and more than 230 years since it began to build "Kinryo".

Based on the corporate philosophy of "valuing the heart and contributing to society through food culture," we are aiming for a further leap forward toward tomorrow.

The label "Kinryo" (from the company's website)

The sake name "Kinryo" is when a Confucian scholar and historian during the Edo period, Dr. Raisanyo (1780)-1832 (1832)) visited Kotohira, There is something reminiscent of the ancient capital of China "Kinryo" (now Nanjing), and the land of Kotohira is called "Kotohira".

※ "Kinryo" is said to begin with "Kinryoyu", which was placed by So during the Chinese Spring and Autumn Warring States period (770 BC to 221 BC), and has since been used as an ancient name of Nanjing. I am. By the way, "eup" means "murazato" (by New River).

We have been doing business dealing with Awa Ai before starting sake brewing, and we have a history of carrying products on a boat to Edo, developing our business, and I heard that we had land in Edo since that time . The land seems to have changed in various ways, but eventually it was Hatchobori that entered from Edo Minato.

Currently, Hatchobori has a total of 30 employees working in the alcoholic beverage department, a Tokyo branch of the Chemicals Department (Resin & Functional Chemicals Division), which has been operating since its founding, and a general affairs department.

Chuo Ward Folk Museum (1-13-14 Shintomi, Chuo-ku, Chuo-ku) I photographed and added a map (Chuo-ku, 1950) drawn on the floor of the permanent gallery space.

Our sake was originally made at the Kotohira factory. However, with the increase in sales during the high growth period, high-quality water was sought from the land of Kazuhara, Tadotsu-cho, and in 1969 (1969), the Tadotsu factory, which has the latest equipment, was built, and currently saked at two bases. In terms of the number of warehouses, there are three types: Koto Heizo at Kotohira Plant and Tadotsu Kura and Yahata Kura at Tadotsu Plant.

[Good Water]

The preparation water of "Kinryo" is "Showa Well" that springs out of the sanctuary of Kotohiragu Shrine, Elephant Tsumuriyama, and "Yahata no Onyu," which springs out of the sanctuary of Kuzuhara Yahata Shrine. I use it.

The following explanation is given on our website regarding "Yahata's Onyu".

＞In the past, Kazuhara, Tadotsu-cho, which has the Tadotsu factory, refers to the deep forest of Kuzuhara Yahata Shrine and the spring that does not dry out, and was called "Kuzuhara is Mori Hatcho and Ike Hatcho". Located just east of the former Zentsuji Kaido, which crosses the former Iyo Kaido, there were three spring waters: Tonowaku, Oniyu, and Sarawaku. This flood has a history of more than 900 years. It was named Yahata's Onyu because the demon was divided among them. Each tree in the forest of Yahata is rooted and retains the water to support Yahata's spring. It seems to come to mind that the pilgrims of Shikoku Pilgrimage seek a rest here, purifying their limbs and moisturizing their throats.
The subsoil water of the Kanakura River, which originates from the Manno Pond, and the subsoil water of the Hirota River water system from the Elephant Tsumuriyama, are spring waterKobo Daishi. It is a rich medium soft water that is not the same as the amount of water and water quality during the drought season in summer.

[Sake Rice]

I mainly use Yamada Nishiki, Hachitan No. 35, Oset, and Sanuki Yomai. Of these, "Oset" and "Sanukiyomai" are sake rice grown locally, and "Oset" accounts for the majority of the raw rice used in "Kinryo". In addition, Sanuki Yomai is a unique sake rice produced by the crossing of Oset and Yamada Nishiki, which was jointly developed by the Kagawa Prefectural Sake Brewery Cooperative, Kagawa University, Kagawa Prefectural Agricultural Cooperative, and Kagawa Prefecture. It was named "Sanuki Yomai" in 2006 (2006), and since 2007 (2007), sake using the same rice has been sold by four sake breweries in the prefecture, including our company.

In addition to sake, we offer a wide variety of sakes such as liqueur, plum wine, gin and shochu.

For specific products, I would like to see our website (online store), but today I would like to explain the following four sakes based on our website.

※ The four sakes are sake that I am interested (want to drink) (by New River). (^^)/

[Kokinryo Junmai Daiginjo Sake]

Alcohol degree: 16 degrees or more and less than 17 degrees, raw materials United States: Yamada Nishiki, rice polishing ratio: 35%, Price: 12,100 yen (1,800ml), 6,050 yen (720ml) 

Fresh, dry, high quality pure rice daiginjo glittering. It is also ideal for gifts when you come in a luxurious paulownia box. The flagship of the Kagawa and Sanuki locally brewed sake Kinryo brands is characterized by its sharp and elegant dryness of 35% rice polishing ratio. It goes very well with dishes with simple flavors such as sashimi! It is recommended to cool it with a glassware.

[Kinryono Ai Junmai Ginjo]

Alcohol degree: 15 degrees or more and less than 16 degrees, raw materials United States: Oset, rice polishing ratio: 58%, Price: 3,520 yen (1,800ml), 1,760 yen (720ml), 633 yen (300ml)

-NIPPON COLORS-
The roots of Kinryo are indigo. During the Edo period, Kaemon Nishino spread the beauty of indigo dyeing throughout the country. Japanese traditional colors, including indigo, are full of unique culture and the natural beauty of each season. I would like to connect the tradition that has been passed down to the next generation. With that in mind, I colored the label with traditional Japanese colors. It is a sake that brings out the goodness of local sake rice Oset. Refreshing fruit incense and smooth umami are in harmony.

[Kinryo Setonai Olive Junmai Ginjo]

Alcohol degree: 15 degrees or more and less than 16 degrees, raw materials United States: rice polishing ratio: 58%, Price: 1,738 yen (720ml), 627 yen (300ml) 

Received the 2020 Kagawa Prefectural Product Competition Excellence Award. "Sanuki olive yeast" is born from olives grown in the warm climate of Setouchi (co-developed by Kagawa Prefecture and the Prefectural Sake Brewery Association). It is a lush olive-derived natural yeast-grown flavor that reminds me of a muscat and a sweet, sour, and fresh green pure rice Ginjo sake. It is characterized by a refreshing and tropical acidity. It goes well with Western food, such as olive beef taliata and olive red sea bream frit.

[Kinryo Wine Yeast Junmai Sake]

Alcohol degree: 15 degrees or more and less than 16 degrees, raw materials United States: Don't worry, rice polishing ratio: 70%, Price: 1,705 yen (720ml)

Pure rice undiluted sake made from wine yeast. It is characterized by its white wine-like aroma and light sweetness derived from rice. The sharp fruit incense and volume reminiscent of apples and cherry blossoms, and the rich umami claimed in harmony with the light sweetness and clear acidity remind me of "Oh, it was sake, this is a chore" Finish. But at the end, I feel like the dry afterglow. Have a little chilled and a wine glass.

As explained above, the price is not included in tax and shipping cost.

In addition to online stores, our products are Kagawa Prefecture antenna shops in Tokyo, "Kagawa Ehime Setouchi Shun Ayakan" and "Ponte Setouchi Triennale" (all in Minato-ku).…You can also purchase it.

Kagawa / Ehime Setouchi Shun Ayakan (2-19-10 Shimbashi Marine Building 1F and 2F, Shimbashi Marine Building 2-chome, Minato-ku, Tokyo). It will be an antenna shop jointly operated by Kagawa Prefecture and Ehime Prefecture.

The first floor has a special product shop, and the second floor has a Kaorihime (restaurant), crafts and miscellaneous goods shop, and a sightseeing information corner, which are packed with the charms of Kagawa and Ehime.

Ponte Setouchi (2-6-5, Hamamatsucho, Minato-ku, Tokyo 1F and 2F). This is an antenna shop run by the private sector. The first floor has a "special product shop" and the second floor has three "cafe restaurants" where you can enjoy Sanuki udon and boned birds.

In addition, both shops have "Kinryo", but please note that the assortment may change depending on the season.

I think it is better to have all the four liquors introduced today cool and drink.

As for "appetizers", Kagawa Prefecture faces the Seto Inland Sea, so it is recommended to combine it with fresh seafood. Among them, the marriage with white fish is the best.

In addition, there is Sanuki Udon as a soul food in Kagawa Prefecture, but Kagawa residents eat udon instead of white rice for lunch, so they rarely drink alcohol with udon. However, in 2014, various groups in the prefecture jointly developed a new food culture that combines udon culture and locally brewed sake culture with people of all ages inside and outside the prefecture.

In addition, as a soul food following Sanuki udon, there is a bird with bone, but since the bird with bone is a spicy food using oil and soy sauce, it is difficult to match it with sake. Personally, I think bubble beer is the best fit. Bitter laugh

Left) "Sake that goes well with udon", which adjusts the sourness and aroma to match the taste of udon soup, seems to be characterized by sharpness and refreshing mouth. As expected, Udon Prefecture! I'd like to drink it with udon once. (^^)v

Right) "Kinryo" 3 sake purchased at the antenna shop! From left, "Kinryo Setonai Olive Junmai Ginjo", "Kokinryo Junmai Daiginjo Sake" and "Kinryo Wine Yeast Junmai Junmai Sake". The label also expresses the characteristics of the product well and is very nice.

Yamato-e, which is thought to have been painted by Kumonroen, from Tokushima Prefecture, from 1876 to 1942, was displayed in the president's office. It was a lively scenery of Hatchobori and Nakanohashi, with Kinryo Nishino's sake brewery lined up across the bridge.