What are the ingredients of 'Yae no Sake Toshi'?

There are two types: 100% table rice 'Nikomaru' and 100% sake rice 'Yamada Nishiki'.

What is the polishing ratio?

Both types are polished to 40%, which is the specification for Junmai Daiginjo.

What are the characteristics of this sake?

It has a fruity and refreshing aroma like 'white wine', gentle sweetness from table rice, and a clear transparency.

Why did Watanabe Brewery start this challenge?

To address structural issues in agriculture such as farmer aging and fertilizer price hikes, and to contribute to the future of agriculture by adding new value to table rice.

Can you tell me about the production system?

It is limited to 10,000 bottles per year, and every bottle is assigned a serial number.

AI News NQ Analysis

Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice

NQ Score 82/100

N1 Content Completeness 9

Key facts

Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice
Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.
Source: PR TIMES
Date: Wed Jun 10 2026 10:00:02 GMT+0900 (Japan Standard Time)

Direct answer

Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.

Citation: Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice (Wed Jun 10 2026 10:00:02 GMT+0900 (Japan Standard Time)), PR TIMES
Source: PR TIMES
Date: Wed Jun 10 2026 10:00:02 GMT+0900 (Japan Standard Time)

AI Summary (NQ-processed)

Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.

AI Analysis

Frequently Asked Questions

Q: What are the ingredients of 'Yae no Sake Toshi'?: A: There are two types: 100% table rice 'Nikomaru' and 100% sake rice 'Yamada Nishiki'.
Q: What is the polishing ratio?: A: Both types are polished to 40%, which is the specification for Junmai Daiginjo.
Q: What are the characteristics of this sake?: A: It has a fruity and refreshing aroma like 'white wine', gentle sweetness from table rice, and a clear transparency.
Q: Why did Watanabe Brewery start this challenge?: A: To address structural issues in agriculture such as farmer aging and fertilizer price hikes, and to contribute to the future of agriculture by adding new value to table rice.
Q: Can you tell me about the production system?: A: It is limited to 10,000 bottles per year, and every bottle is assigned a serial number.