Inada Honten (株式会社稲田本店)

What kind of brewery is Inada Honten?

The Inada family's third head began making sake and soy sauce under an earlier trade name. Later the business moved to Konya-cho in Yonago and took a new trade name, laying the base of today's company. The seventh head built a beer plant in Kume-cho with a technician trained in Germany, but a fire from a neighboring house destroyed the plant and beer making was stopped. The company then set up a limited partnership in Konya-cho and moved its brewhouse to Kume-cho. In Heisei 8 it merged with Umehara Shoji and became a stock company, and it also began running izakaya restaurants.

Water

The brewery says its setting, with good water and good rice, suits sake making.

Ingredients

Uses Goriki, a rice variety native to Tottori that was revived after about 40 years, for a junmai ginjo.

Master brewer

The toji carries on the previous toji's view that sake making depends on the heart.

Style

Has brewed junmai sake polished to 50 percent since 1967.

Other

In 1931 it released Top Suirai as a sake meant to be drunk chilled.

Can you visit Inada Honten?

• Tours

  Brewery tours are by reservation. Weekday reception runs from 9:00 to 16:30, and a tour takes about 40 minutes to an hour. On weekends and public holidays, tours are taken only for groups of 15 or more.

Hours and booking rules change, so check before you go. Official website

Other brewery tours in Tottori

Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: inata.co.jp