Local Sake Suginamiki — Iinuma Meijo

Iinuma Meijo Co., Ltd.'s history began with establishing a brewery in 1811 (Bunka 8) in Moto, Nishikata-machi, Tochigi City, Tochigi Prefecture. Located along the Reiheishi Kaido leading to Nikko — with rural landscape and the Nikko cedar avenue spreading around it — a region that has flourished as a key transportation point since old times. Walking together with this climate — continuing to brew local sake for over two hundred years.

The signature brand "Suginamiki" derives its name from the Nikko cedar avenue along the Reiheishi Kaido that passes through the Nikata region. Like the cedar-scent-drifting avenue when walked — aiming for an upright presence, gentle aroma, and deep flavor — and was named so. The other flagship brand "Sugata" derives from the Yao Bikuni legend related to the "Mirror Pond" (Sugatami no Ike) of Onamaru in the Manako village — with the wish "to be sake as clear as the figure (sugata) reflected on the water mirror" — embedded.

At the brewery — using sake rice centered on local production and fine water said to be the Ohya River's underground stream drawn from a deep well on the brewery's own premises. From rice washing, koshiki steaming, koji making in the koji room, sake mother management, moromi fermentation, to pressing — finely managing temperature and time at each step — while leaving records in progress logs — performing careful brewing matched to each year's climate and rice quality.

Iinuma Meijo's sake brewing — cherishing "the balance of rice umami and acidity" — pursuing aroma and flavor drawn out as natural. The flagship "Suginamiki" series — developed in a diverse lineup including Kiun Junmai Daiginjo, Daiginjo, Junmai Daiginjo, Junmai Ginjo "Nenrin" and "Yume Sasara," Tokubetsu Honjozo, Junmai-shu, Honjozo, and various nama-zake and nama-chozoshu — has walked together with local food culture.

Meanwhile, the "Sugata" brand — centered on Junmai Daiginjo and Junmai Ginjo unfiltered raw genshu — with sake rice varieties like Yamada Nishiki, Omachi, Aiyama, and Yume Sasara — expressing the individuality of each sake rice and brewing through playful product names like Hatsu Sugata, Hare Sugata, Yukata Sugata, Kire Sugata, Tsuya Sugata, and Black Impact. By overlapping modern sensibility on the techniques inherited at the brewery — one-of-a-kind "Sugata" is born.

Through brewery events like sake openings and cooperation with local tourism sites and sake brewery maps — also actively transmitting the worldview of "Local Sake Suginamiki" and the appeal of brewery tours. Going forward — Iinuma Meijo will continue to connect visiting people and the region through local sake breathing with Nishikata's nature and human activity.

Founded in 1811 — a local sake brewery connected to the Nikko cedar avenue

Iinuma Meijo is a long-established sake brewery in Nishikata Town, Tochigi City — flying the brand "Suginamiki" named after the Nikko cedar avenue along the Reiheishi Kaido. Over two hundred years from founding — continuing sake brewing committed to this land's rice, water, and air. The signature labels "Suginamiki" and "Sugata" are rooted in the region as the area's specialty souvenir and food sake.

The secret of deliciousness is "rice, water, and air"

The three important elements for sake brewing — "rice, water, and air." For rice, centered on sake rice grown locally — for water, fine water said to be the underground stream of the Ohya River drawn from a deep well on the brewery's own premises. Within the rural landscape surrounding the brewery and clear air — local sake born from leveraging an environment suited for sake brewing.

Full aroma and flavor born from the balance of rice umami and acidity

Under the concept "rice's umami drawn out into flavor and aroma as natural — characterized by fuller aroma and flavor" — performing sake quality design that cherishes the balance of rice-derived umami and acidity. Aiming for a flavor with both presence and food-pairing ability — chilled or warmed — accentuating dishes.

From koshiki steaming to pressing — each step carefully

From rice steaming with the koshiki, koji making in the koji room, sake mother management, moromi fermentation, to pressing — thoroughly enforcing temperature control and progress-log records at each step — brewing "Suginamiki" with stable yearly quality. Combining old-style handwork with modern management techniques — careful sake brewing is the distinctive characteristic.