SAKE blog
Published: 2021.01.12
Last modified: 2026.11.02
Inatahime Junmai Daiginjo Goriki : Inata Honten (Tottori)
Inata Honten 稲田本店
Inata Honten was established in 1673 in Yonago, Tottori, the southwest of the main island of Japan.
For over 340 years, Inata Honten continues to brew finest quality sake. Their signature brand “Inatahime” is named after Princess Inata from Izumo mythology which is deeply rooted in the area.
Since its establishment, Inata Honten has brewed sake based on the belief, “Sake Brewing from Heart”. Sake brewing is the compilation of love for rice and water, and technics of Kurabito, the brewing stuff.
Inatahime Junmai Daiginjo Goriki
This product is Japanese sake brewed in Tottori prfecture and the class is “Junmai Daiginjo”.
Its aroma is like cantaloupe, and its flavor is clear, elegant and sweet.
Japanese sake is made of rice. The ingredients of this product is “Goriki” sake rice specially grown in Tottori prefecture.
The ingredient water is super soft from Daisen mountain (very close to Inata-honten brewery).
“Goriki” sake rice is once extinct. However, antient literature says that the sake made of “Goriki” sake rice tastes brilliant and matches with any foods.
Therefore, local university and farmers revived it for the first time in 40 years.
This product is made by the passion of these people and brew master (Toji) in Inata Honten brewery.
Brand : Inatahime Junmai Daiginjo Goriki
Class : Junmai Daiginjo
Volume : 720ml / 1800ml
Alc.% : 15%
Rice : Goriki
Brewery Info
株式会社稲田本店 / Inata Honten Brewery
Representative Brand : いなたひめ[Inatahime]
If you have an interest in this product. Please click the banner below to contact us.
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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