Kizakura Iwaimai Sake

Beloved for its softness and fragrance, Iwai rice was first cultivated in 1933 in the Kyoto Prefecture and soon proved a variety capable of producing high-quality sake. Challenges around growing the rice saw it fall out of favour by 1973, but the quality was such that several producers thankfully stuck with Iwai. Modern advancements have seen production of Iwai-based sakes increase in recent years.