Inata

Inata Honten represents an ancient sakagura of Japan with over 350 years of history, spent embracing a pioneering and forward-looking vision, yet respecting the truest essence of sake. Its birth dates back to as far back as 1673, at the height of the Edo period, when founder Kaemon Inada began brewing sake and soy sauce in Kishihonmachi, adopting the trade name Inbataya. Between the end of the 17th and the beginning of the 18th century, the location was moved to Yonago, a town in Tottori prefecture located in the western part of the island of Honshu, the largest of the Japanese islands, facing the Sea of Japan. At the same time, the name of the sakagura was changed to Inadaya.After several other changes of location and name, today Inata Honten is still located in Yonago, at the foot of the imposing Mount Daisen, in an environment of lush vegetation where the climatic conditions and water quality make it possible to produce great sake. Sakagura 's aim has always been to preserve the sake culture of the San'in area, a region that includes the prefectures of Tottori and Shimane and which retains a very unspoilt character compared to other areas of Japan. To achieve this, Inata Honten has never remained anchored to traditional practices, but has since its foundation engaged in constant research to improve the quality of its sake. Its important innovations include the sale of the first refrigerated sake in 1931 and the production in 1967 of the first Junmai sake with a polish degree of 50%.

The premise guiding Inata Honten's sake production is the philosophy of brewery master Shinichi Shinki, who is convinced that the secret behind the creation of this traditional beverage lies in the brewer's feeling. The rice used includes several high-grade varieties, including Yamada Nishiki, Gohyakumangoku, Tokugo and Goriki, each imparting distinctive characteristics to the sake.

In addition to the production of fine sake, the meeting point of innovation and tradition, Inata Honten is also dedicated to the production of shochu, a popular Japanese liqueur made by distilling various raw materials, including sweet potatoes, rice and other grains. In addition, sakagura offers low-alcohol sake and light liqueurs.