Ippongi Kubo Honten | Japanese Sake Brewery of Denshin and Ippongi in Fukui, Japan

Ippongi Kubohonten Co.,Ltd

Location

Ippongi Sake Brewery is located in Katsuyama City, Fukui Prefecture, a town nestled in the foothills of Mt. Hakusan (lit. White mountain) known for its deep winter snows. Katsuyama is called the Dinosaur Kingdom, as more dinosaur fossils have been excavated here than in any other region in Japan. The history of Katsuyama traces back over 1300 years ago, to the time when Heisenji Temple was founded by the great monk Taichou in AD 720. In the 15th century, when Heisenji Temple was at the height of its prosperity, it wielded an enormous influence upon the central government and samurai society.
Perhaps because of this rich historical background and its beautiful nature, Katsuyama was ranked 1st place on Forbes Magazine's "The World's Cleanest Cities" list in Asia, and 9th place in the world.

One of Japan's best rice
growing regions

Katsuyama City and neighboring Ono City make up the region called Oku-Echizen.
The region is blessed with pure water, fertile soil, and an ideal temperature difference between night and day, creating the perfect environment to grow large amount of high quality sake rice.
Oku-Echizen is known among sake brewers for being one of the most productive areas in Japan for the sake rice, “Gohyakumangoku”. In addition, the famous “Yamadanishiki” and newly developed sake rice, “Koshinoshizuku” are also grown here.
“Koshinoshizuku” that first appeared in 2003, is a very rare type of sake rice, which production is only about 2000 bales a year. It is developed in Fukui, and grown and distributed only within Fukui Prefecture.

In the days when samurai still roamed the streets, feudal lord of Katsuyama, Lord Ogasawara, gave the symbolic name ‘Ippongi’ to the sake brewed exclusively for him. The name ‘Ippongi’ comes from the Zen term 'Daiichigitai', which means ultimate truth. When Ippongi Sake Brewery was founded in 1902, the company inherited this historical sake name.
Since the beginning, Ippongi has been brewing high-quality dry sake, and within 10 years of its founding, it became the top brand in Fukui prefecture. Ippongi continues to hold the top position to this day, nearly for 100 years.
Around the 1950's, having already made a name for itself with its excellent dry sake, Ippongi began to seek a way to create an even more elegant and refined taste. The taste Ippongi was aiming for was something pure with a beautifully articulated aroma and flavor.
To accomplish this, Ippongi turned to the Nambu brewing method (developed among brew masters from southern Iwate prefecture, which was famous for producing sake with a clean, clear taste). The company began employing a toji (brew master) well-versed in the Nambu methods, and since then Ippongi has consistently worked to produce quality sake which embodies these ideals of purity in both taste and aroma. 　In the 89th Nanbu-Toji Sake Contest (2007), Ippongi won the grand prize out of 586 contestants, thus attaining the highest possible honor among all sake brewed with the Nambu method.

～About the Nambu-toji～
The Nambu-toji is one of the three most excellent brew master groups in Japan, along with Echigo-toji and Tamba-toji. Of this esteemed triumvirate, Nambu-toji is widely considered to be the premier group. It has a history of over 350 years, and the skills and craftsmanship of the Nambu brewing method have been praised throughout the history of sake brewing.

Outline of the company

Name	Ippongi Kubohonten Co., Ltd.
Address	1-3-1 Sawa Katsuyama-city Fukui 911-8585 Japan
Since	1902
President	Kakutaro Kubo
Website	https://www.ippongi.co.jp/
Email address	info@ippongi.co.jp We can reply only in Japanese or English.
Phone number	+81-779-87-2500
Facsimile number	+81-779-87-2504

Award-Winning

The grand prize of Nambu-Toji Sake Contest (Year of 2007, 2016)
Gold prize of Nambu-Toji Sake Contest (45 times)
Gold prize of Japan Sake Awards (17 times)
Gold prize of Kanazawa Regional Taxation Bureau Sake Awards (49 times)
International Wine Challenge (Gold 1 / Silver 13 / Bronze 18)
International Sake Challenge (Trophy 2 / Gold 9 / Silver 13 / Bronze 15)
U.S. National Sake Appraisal (Gold 11 / Silver 7)
Kura Master (Platinum 2 / Gold 7 )

OUR PRODUCTS

IPPONGI

720ml

It has very refreshing aroma of fresh green, and very clear and crisp taste with rich in mineral, dry and sharp finish.
This sake is brewed solely using “Koshinoshizuku,” which is a very rare, locally grown sake rice. The production is only about 2000 bales a year, and it has been produced and distributed only within Fukui Prefecture.

Award-Winning

Slow Food Japan Kan Sake Award (Gold 1)
International Wine Challenge (Bronze 1)

Category : Junmai Ginjo
Alcohol : 16％
Rice : Koshinoshizuku
Rice Polishing Ratio : 58%

1800ml

720ml

Among all products of Ippongi, which is known for their dry style, this sake could be the driest. It has light refreshing palette, and crisp finish going down on your throat with subtle pleasant bitterness. Please enjoy this driest choice from Ippongi, which tastes good for both chilled and warmed.

Category : Junmai
Alcohol : 16％
Rice : Koshinosizuku & Rice made in Fukui
Rice Polishing Ratio : 70%

1800ml

720ml

This is one of the signature items of Ippongi brand, which hold the top market share in Fukui prefecture. It is known by a nickname, “Green Ippongi” in Fukui. It is a dry sake, and popular for its round and soft taste, feeling like disappearing in the back of throat. This is standard sake often enjoyed at homes in Fukui.

Award-Winning

Slow Food Japan Kan Sake Award (Gold 1)

Category : Futsushu
Alcohol : 16％
Rice : Koshinosizuku & Rice made in Fukui
Rice Polishing Ratio : 70%

720ml

This product is recommended especially for the ones, who haven’t been interested in Umeshu (Plum liqueur) because of its heavy style.
Unlike an ordinary plum liqueur, which often has a heavy taste, Ginkoubai is made with sake and it offers a light and elegant style and the great harmony of sweet and sour flavor.
Plum liqueurs are usually made by soaking plums and sugar into distilled alcohol, and the taste becomes thick and sweet like honey.
We use a different method for making Ginkoubai. We first wait for the plums (from Fukui) to be fully ripe, and then press them slowly to extract pure plum juice with the pressing machine called “SAKAFUNE,” which is normally used for sake making. After that, we carefully blend that juice with sugar and our Junmai sake. This technique makes Ginkoubai to attain its lighter flavor and elegant sake undertones.

Category : Plum Sake
Alcohol : 12.5％
Ingredients : Junmai Sake・Plum・Sugar

720ml

150ml

Take a sip, and following the initial full-bodied sweetness enjoy the bold spicy flavor that spreads through your mouth. Guaranteed that you've never experienced a flavor quite like this until now. Just one drink and you'll be hooked, and wanting to recommend it to all of your friends.
It pairs very well with meat dishes or any dishes with sweetness or heaviness. It also can be recommended as after dinner drink with or without sweets.

※Please enjoy this product chilled, room temperature and straight. (without water dilution) In case you want to have it on the rocks, please be aware that the melted water can soften the sweetness but not the spiciness, so that the spiciness will stand out gradually.

Category : Plum Sake
Alcohol : 12.5％
Ingredients : Sake・Plum・Sugar・Shochu・Red pepper

DENSHIN

1800ml

720ml

Junmai Daiginjo sake with a rich aroma that carries undertones of peaches and lychee, and an elegant taste full of depth and freshness.
This sake is brewed solely using ‘Koshinoshizuku,’ which is a very rare, locally grown sake rice. The production is only about 2000 bales a year, and it has been produced and distributed only within Fukui Prefecture.
As it’s brewed amongst the frigid winter air with our artisan’s careful handworks, this is the finest offer among the series of Denshin year-around products.

Award-Winning

International Sake Challenge (Silver 1 / Bronze 1)
U.S. National Sake Appraisal (Gold 1)
Slow Food Japan Kan Sake Award (Gold 1)
KURA MASTER (Gold 2)

Category : Junmai Daiginjo
Alcohol : 17%
Rice : Koshinoshizuku
Rice Polishing Ratio : 45%

1800ml

720ml

300ml

Junmai Ginjo sake features calm aroma and pure crisp taste that remind you an image of a quiet, snow-covered sake factory. Denshin Yuki's soft aroma and clear taste have been praised by consumers who enjoy pure-tasting sake as well as by chefs who seek delicacy in sake to accompany with their delicate dishes.
This sake is listed on the menu of ANA (All Nippon Airways) international flights First and Business Class in 2018.

Award-Winning

ANA (All Nippon Airways) international flights First & Business Class sake 2018
Slow Food Japan Kan Sake Award (Gold 1)
Kura Master (Platinum 1)

Category : Junmai Ginjo
Alcohol : 16%
Rice : Yamadanishiki & Gohyakumangoku
Rice Polishing Ratio : 55%

1800ml

720ml

Junmai sake features a smooth entering, a soft and round body, and its dry taste. It reminds you an image of fully ripe rice plants swaying gently in the breeze.
This sake is brewed solely using ‘Koshinoshizuku,’ which is a very rare, locally grown sake rice. The production is only about 2000 bales a year, and it has been produced and distributed only within Fukui Prefecture.

Award-Winning

Slow Food Japan Kan Sake Award (Gold 2)
The Fine Sake Awards Japan (Grand Gold 1 / Gold 2)

Category : Junmai
Alcohol : 16％
Rice : Koshinoshizuku
Rice Polishing Ratio : 65%

1800ml

720ml

Oku-Echizen, where Ippongi brewery is located is known for being one of the most productive regions in Japan for growing the sake rice called “Gohyakumangoku”. We use this signature sake rice to create the well-rounded soft taste sake with a clean finish. It brings you a sense of the rich earth of the Oku-Echizen fields.

Award-Winning

International Wine Challenge (Silver 1)
Slow Food Japan Kan Sake Award (Grand Gold 1 / Gold 3)

Category : Honjozo
Alcohol : 16％
Rice : Gohyakumangoku
Rice Polishing Ratio : 65%

Denshin Tsuchi is made with a distinctive brewing method!

"Denshin Tsuchi ~earth~" and its nouveau and unpasteurized version, "Denshin Fuyu ~winter~" are the only two fortified sakes out of all other Denshin items.
As we can find in the old book of sake brewing techniques called “DOUMOU SHUZOUKI”, written in the early Edo period (1687), Japanese knew that adding shochu (Japanese traditional single distillation alcoholic beverage) to moromi (sake mash) could influence in stabilizing the quality of sake, lightening and harmonizing the flavor and so on. It shows that Japanese has a long history of making fortified type sake.
Currently, about 75% of sake produced in Japan is fortified type. In general, the alcohol used to add to sake is the pure alcohol made from molasses, which is mostly imported from Brazil and distilled it to 95% of alcohol/vol. with using a continuous column still.
With that being said, our concept of Denshin items is to be the sake made from all ingredients from Fukui prefecture. Therefore, for the distilled alcohol we add for Denshin Tsuchi and Denshin Fuyu has to be made by ourselves. We produce rice shochu (from rice made in Fukui, using single pot still) to add to those 2 items. The technique using shochu as adding alcohol is called “Hashira-shochu preparation”, which was used in the Edo period.
We will be grateful if you can discover the attractive of fortified sake through its light and smooth texture that comes from fortified technique, which is a different direction from junmai type.

1800ml

720ml

Junmai Ginjo sake with soft and sweet aroma and juicy feeling like a ripe peach, followed by refreshing acidity, which sharpens the aftertaste.
Denshin Haru ~spring~ is a limited seasonal sake, without the pasteurization (Namazake) or carbon filtering (Muroka). a fresh nouveau version of Denshin Yuki (which is a white bottle year-around Denshin sake),

Award-Winning

International Wine Challenge (Bronze 1)

Category : Junmai Ginjo Muroka Namazake
Alcohol : 17％
Rice : Yamadanishiki & Gohyakumangoku
Rice Polishing Ratio : 55%

1800ml

720ml

The first impression is a distinctive pleasant flowery aroma that reminds a lily of the valley, and elegant transparent feeling. As it goes down, a beautiful after taste undertones of pineapple lingers on.
Denshin Natsu ~summer~ is an unpasteurized junmai daiginjo which is brewed solely using ‘Koshinoshizuku,’ which is a very rare, locally grown sake rice. The production is only about 2000 bales a year, and it has been produced and distributed only within Fukui Prefecture.
In the process of separating sake liquid from leeks, we applied special method called “FUKURO-TSURI,” which is to collect only drips of sake from the hung bags without applying any pressure. It is a labor intense and low-yield method.

Category : Fukuro-tsuri Junmai Daiginjo Namazake
Alcohol : 17％
Rice : Koshinosizuku
Rice Polishing Ratio : 45%

Pressing process “FUKURO-TSURI”

There are several ways to do “shibori,” pressing process – separating sake leeks and actual sake liquid. For example, squeezing moromi (sake mash) by machine (see photo 3 “Automatic moromi compressor”), or laying sake moromi bags in a big tub called Fune and softly press (see photo 2 “FUNASHIBORI”).
For Denshin Natsu, we use “FUKURO-TSURI” method (see photo 1 “FUKURO-TSURI”). This method is to hang the bags (each contains 10L of moromi) inside of a tank, and let sake liquid drip by its own gravity. The dripping sake liquid is collected and bottled. Sake using this method can be the most luxurious, because there wouldn’t be any outside pressure applied to. In fact, this method is often used for the sake to be entered for competitions. It is labor intense and high cost, and only small amount can be produced, so that the product usually becomes very expensive.

photo 1 “FUKURO-TSURI”
photo 2 “FUNASHIBORI”
photo 3 “Automatic moromi compressor”

1800ml

720ml

This Junmai sake has pleasant fruity aroma like melons. Soft sweetness and powerful UMAMI spread through the palette, followed by refreshing acidity, which sharpen the aftertaste.
Sake is brewed in winter and matured in the tanks during spring and summer, and as autumn comes, it is ready to be bottled. In this season, we have some sake set aside as the special seasonal sake, which is bottled without pasteurization and water dilution, as it just came out of the tanks. This special sake available only in autumn is called “Hiyaoroshi.”

“Hiya” means “cold” or “no heat treatment (pasteurization),” and “Oroshi” means “ship out.” The term “Hiyaoroshi” came from the meaning of “ship out without heat treatment.”
Back in the old days when there were no refrigeration systems, this special seasonal sake is only available to sake connoisseurs, who lived close enough to sake breweries. They enjoyed this roundness and strength of seasonal sake “Hiyaoroshi” as a pleasure of autumn.
Denshin Aki ~autumn~ is unpasteurized and undiluted, “Hiyaoroshi” version of Denshin Ine (which is a green bottle year-around Denshin sake).

Category : Junmai Namazume Genshu
Alcohol : 18％
Rice : Koshinosizuku
Rice Polishing Ratio : 65%

1800ml

720ml

This sake has very refreshing aroma and juicy feeling.
In early October, right after rice harvest, we start brewing sake for the year. The first tank we brew is Denshin Tsuchi (which is a brown bottle year-around Denshin sake).
At the end of October, the first fermentation tank will be ready to be pressed. Denshin Fuyu ~winter~ is the unpasteurized nouveau sake set aside from this very first tank. It is the seasonal sake, bottled right after being pressed (“Shiboritate”) and without the pasteurization, which bring out its refreshing aroma and juicy feeling.

Denshin Fuyu is made with distinctive brewing method!
Please see the explanatory text on “Denshin Tsuchi ~Earth~”.

Category : Shiboritate Honjozo Namazake
Alcohol : 18％
Rice : Gohyakumangoku
Rice Polishing Ratio : 65%

720ml

This is the special limited Junmai Daiginjo sake with a deep aroma that carries undertone of fruits like peach, mango, pear, and banana. An elegant and mellow taste continues on to its long finish.
This sake is brewed solely using “Yamadanishiki,” which is known as the king of sake rice, and polished the rice down to 30%.

Award-Winning

ANA (All Nippon Airways) international flights First Class sake 2009
International Sake Challenge (Trophy 1 / Gold 2 / Silver 3 / Bronze 3)
Nambu-Toji Sake Contest Junmai category (Gold 6)
U.S. National Sake Appraisal (Gold 5)
Kura Master (Platinum 1)
International Wine Challenge (Silver 3 / Bronze 4)
The Fine Sake Awards Japan (Gold 4)

Category : Junmai Daiginjo
Alcohol : 17％
Rice : Yamadanishiki
Rice Polishing Ratio : 30%

Q & A

Visiting our sake shop

Our sake shop called “Katsuyama-Shuho” is located across the street from our brewery, and open throughout a year.

Open : Monday - Friday 9:30 - 18:30, Saturday 10:00 - 17:30
Closed : Sunday & National Holidays

(Guided tour of the brewery is not available.)

Online shopping

Most of “Ippongi Series” products can be purchased on our website, but the language available is only in Japanese, and we can only send products to addresses in Japan. “Denshin Series” products can’t be purchased from our website.

Supply to the foreign countries, and our distributors

Our products “Ippongi” and “Denshin” series have been distributed to countries outside of Japan.
For more details, please directly contact the following distributors.