Aimusume

Aimusume is named after the local town of Aino, with the hope that sake brewed as lovingly as raising a cherished daughter would be widely enjoyed by all.
Using subterranean water from Mount Unzen for brewing, the brand is produced in small batches through traditional handcrafted methods nurtured by pure water and the deep devotion of the master brewers. The Junmai Daiginjo "Ai" uses Yamada Nishiki rice polished to 48%, carefully fermented at low temperatures over an extended period, with only the sake that flows naturally without pressure being bottled—a truly luxurious expression with refreshing aromas and a rich, full-bodied flavor.
The Tokubetsu Junmai "Unzen no Kagayaki" is made solely from rice and rice koji, fermented slowly at low temperatures to produce a dry sake characterized by its rich fragrance, full-bodied mouthfeel, and smooth finish.