黄金澤 Products from Koganezawa
Kawakei Shoten was founded in Wakuya, Japan's oldest gold producing region. Two brands are brewed: Koganezawa, which was named after this historical fact, and Tachibanaya, which started production in 1997. Koganezawa Daiginjo has won the National New Sake Appraisal Gold Award for 16 consecutive years from 2004 to 2019.
One of the special characteristis of sake brewing at Koganezawa is Ikimoto-kei Yamahai-shikomi, a traditional method that uses naturally occurring lactic acid bacteria to produce the lactic acid needed to brew shubo. For the best fermentation, Kashidamai's well water (hard water) is used to prepare the Shubo and the company's own water (soft water) is used to prepare the Moromi.
As of autumn 2012, the daughter of the president of the brewery, Yuri-san, joined the brewery and began to be involved in the production. Since then, father-daughter sake brewing has brought a breath of fresh air to Kawakei Shoten and Miyagi's sake brewery.