MINAMI JUNMAI DAIGINJO AYU

Crafted from locally grown Tachiharuka rice from Yasuda town polished down to 40% and carefully fermented at low temperature. Pasteurized once (hi-ire). Clean, crisp finish with gentle aromas and a soft, refined palate.

Tachiharuka is suitable both as table rice and as sake-brewing rice. Kochi produces only a small amount of sake rice, so Minami has traditionally relied on rice sourced from outside the prefecture. Finally, by securing a stable supply of locally grown Tachiharuka from Yasuda town, “Ayū” has become Minami’s first sake made entirely from 100% locally produced ingredients.

The Yasuda River, which flows near the brewery, is home to wild ayu (sweetfish), a well-known specialty of Kochi. The name “Ayū” (安結) symbolizes the connection between people and sake, tied together from Yasuda — literally meaning “Yasuda connection.” As a symbol of this bond, the silhouette of an ayu fish is printed on the back label.