Irie Toyosaburo Honten Co., Ltd.
Fruity sake loved for its elegantly sweet palate,
considered good for the health as well.
Homeishu continues to be brewed from
glutinous “mochi rice” grown in the north
of Hiroshima Prefecture. It is then aged
for three years to yield
an unprocessed mirin (sweet sake) delicacy.
During Japan’s Edo period (1603-1868), loyal patronage from the Fukuyama feudal clan helped Homeishu unprocessed sake rise to countrywide fame as a specialty from Bingo Province (current day eastern Hiroshima Prefecture). Hailed as superior to other brands of sake, it was bottled in elegant Bingo Ware porcelain flasks, and widely presented as gifts by clan leaders to dignitaries and other prominent recipients. For production, malt is generated from rice, with brewing of glutinous “mochi rice” from the north of Hiroshima Prefecture. Three years are devoted to yielding the mirin (sweet sake) as the unprocessed sake, with this aging viewed as the key to the fine finished flavor. After that, 16 carefully selected plant-based herbs are added and pickled for 45 days, at last realizing the clear colored liquid. Sweet and elegant in flavor, Homeishu is also widely cherished as a sake good for the health.
Warehouse and Brewery
Packaged in fancy boxes