Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice
Key facts
- Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice
- Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.
- Source: PR Times
- Date: June 10, 2026
Direct answer
Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.
- Citation
- Symbiotic Business Model: Watanabe Shuzo's 'Iyasa no Sake Kotobuki' Junmai Daiginjo Made from 40% Polished Edible Rice (June 10, 2026), PR Times
- Source
- PR Times
- Date
- June 10, 2026
Watanabe Shuzo, founded in 1865, has launched 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo made by polishing edible rice 'Nikomaru' to 40%. The company is promoting a symbiotic business model that addresses agricultural challenges and creates new value through collaboration with local farmers.
📋 Article Processing Timeline
- 📰 Published: June 10, 2026 at 10:00
- 🔍 Collected: June 10, 2026 at 10:40 (40 min after Published)
- 🤖 AI Analyzed: June 11, 2026 at 04:38 (17h 57m after Collected)
## Overview
Featured on radio as 'tasting like white wine,' Watanabe Shuzo's 'Iyasa no Sake Kotobuki' is gaining attention for challenging the conventions of premium sake production. Unlike standard premium sake that uses specialized sake rice, this brand uses edible table rice polished to Junmai Daiginjo standards. Tasters have praised it for its surprising fruitiness, proximity to white wine, and refreshing character.
## Vision for the Future of Agriculture
Watanabe Shuzo believes that preserving sake culture requires rethinking not just brewing, but rice cultivation itself. Facing structural issues in agriculture such as extreme weather, an aging workforce, and rising fertilizer costs, the company asked: 'Why must we use only specialized sake rice? If rice is delicious to eat, shouldn't it be delicious to drink?' This question sparked their latest innovation.
## Challenging 40% Polishing of Edible Rice
They chose the 'Nikomaru' edible rice variety, known for its heat resistance and strong sweetness. While typically milled to 92%, they polished it to 40%. Because table rice grains are smaller and prone to breaking during milling, the company spent eight months collaborating with milling companies and master brewers to achieve successful productization.
## A Circular Value System
This project aims beyond simple product development to secure the future of agriculture. Contracted farmers expressed amazement that their rice could produce such high-grade sake. The potential of the rice they grew returned to them as surprise from consumers, forming the project's envisioned cycle of value.
## The Symbiotic Management Model
Instead of mass-market volume, Watanabe Shuzo aims to be a brand chosen for life's milestones. They intend to share this model—inspired by the Omi merchant principle of 'three-way satisfaction' (good for the farmer, the brewer, and the drinker)—with other like-minded breweries, producers, and distributors to scale the impact.
## Product Summary
- Product Name: Junmai Daiginjo 'Iyasa no Sake Kotobuki'
- Ingredients: 100% Edible 'Nikomaru' Rice / 100% 'Yamada Nishiki' Sake Rice
- Polishing Ratio: 40% for both
- Price: 10,000 yen per bottle
- Production: Limited to 10,000 bottles annually (includes serial number)
Featured on radio as 'tasting like white wine,' Watanabe Shuzo's 'Iyasa no Sake Kotobuki' is gaining attention for challenging the conventions of premium sake production. Unlike standard premium sake that uses specialized sake rice, this brand uses edible table rice polished to Junmai Daiginjo standards. Tasters have praised it for its surprising fruitiness, proximity to white wine, and refreshing character.
## Vision for the Future of Agriculture
Watanabe Shuzo believes that preserving sake culture requires rethinking not just brewing, but rice cultivation itself. Facing structural issues in agriculture such as extreme weather, an aging workforce, and rising fertilizer costs, the company asked: 'Why must we use only specialized sake rice? If rice is delicious to eat, shouldn't it be delicious to drink?' This question sparked their latest innovation.
## Challenging 40% Polishing of Edible Rice
They chose the 'Nikomaru' edible rice variety, known for its heat resistance and strong sweetness. While typically milled to 92%, they polished it to 40%. Because table rice grains are smaller and prone to breaking during milling, the company spent eight months collaborating with milling companies and master brewers to achieve successful productization.
## A Circular Value System
This project aims beyond simple product development to secure the future of agriculture. Contracted farmers expressed amazement that their rice could produce such high-grade sake. The potential of the rice they grew returned to them as surprise from consumers, forming the project's envisioned cycle of value.
## The Symbiotic Management Model
Instead of mass-market volume, Watanabe Shuzo aims to be a brand chosen for life's milestones. They intend to share this model—inspired by the Omi merchant principle of 'three-way satisfaction' (good for the farmer, the brewer, and the drinker)—with other like-minded breweries, producers, and distributors to scale the impact.
## Product Summary
- Product Name: Junmai Daiginjo 'Iyasa no Sake Kotobuki'
- Ingredients: 100% Edible 'Nikomaru' Rice / 100% 'Yamada Nishiki' Sake Rice
- Polishing Ratio: 40% for both
- Price: 10,000 yen per bottle
- Production: Limited to 10,000 bottles annually (includes serial number)
FAQ
What are the ingredients of 'Yae no Sake Toshi'?
There are two types: 100% table rice 'Nikomaru' and 100% sake rice 'Yamada Nishiki'.
What is the polishing ratio?
Both types are polished to 40%, which is the specification for Junmai Daiginjo.
What are the characteristics of this sake?
It has a fruity and refreshing aroma like 'white wine', gentle sweetness from table rice, and a clear transparency.
Why did Watanabe Brewery start this challenge?
To address structural issues in agriculture such as farmer aging and fertilizer price hikes, and to contribute to the future of agriculture by adding new value to table rice.
Can you tell me about the production system?
It is limited to 10,000 bottles per year, and every bottle is assigned a serial number.