Founded in 1912, the company has been producing local sake for over 110 years. Its flagship brand, "Kikuyu," has been widely loved since its creation and is highly regarded as a regional specialty in the local Isehara area. In addition, the company introduced a new brand, "Amagoi," in 2021, which has received praise for its unique flavor and taste from various sources. The brewery places great importance on water quality, using underground spring water from the Tanzawa-Oyama region. This water, with a hardness of 150–160, plays a significant role in enhancing the umami and crispness of the sake, directly contributing to its improved quality. Furthermore, the company combines traditional brewing methods with the latest technology to maintain stable quality. The company's products have won numerous awards at both domestic and international sake competitions, with notable recognitions from France's Kura Master and the UK's IWC, where their high quality has been widely acknowledged on the global stage. Founded in 1912, the company has been producing local sake for over 110 years. Its flagship brand, "Kikuyu," has been widely loved since its creation and is highly regarded as a regional specialty in the local Isehara area. In addition, the company introduced a new brand, "Amagoi," in 2021, which has received praise for its unique flavor and taste from various sources. The brewery places great importance on water quality, using underground spring water from the Tanzawa-Oyama region. This water, with a hardness of 150–160, plays a significant role in enhancing the umami and crispness of the sake, directly contributing to its improved quality. Furthermore, the company combines traditional brewing methods with the latest technology to maintain stable quality. The company's products have won numerous awards at both domestic and international sake competitions, with notable recognitions from France's Kura Master and the UK's IWC, where their high quality has been widely acknowledged on the global stage. Founded in 1912, the company has been producing local sake for over 110 years. Its flagship brand, "Kikuyu," has been widely loved since its creation and is highly regarded as a regional specialty in the local Isehara area. In addition, the company introduced a new brand, "Amagoi," in 2021, which has received praise for its unique flavor and taste from various sources. The brewery places great importance on water quality, using underground spring water from the Tanzawa-Oyama region. This water, with a hardness of 150–160, plays a significant role in enhancing the umami and crispness of the sake, directly contributing to its improved quality. Furthermore, the company combines traditional brewing methods with the latest technology to maintain stable quality. The company's products have won numerous awards at both domestic and international sake competitions, with notable recognitions from France's Kura Master and the UK's IWC, where their high quality has been widely acknowledged on the global stage. Founded in 1912, the company has been producing local sake for over 110 years. Its flagship brand, "Kikuyu," has been widely loved since its creation and is highly regarded as a regional specialty in the local Isehara area. In addition, the company introduced a new brand, "Amagoi," in 2021, which has received praise for its unique flavor and taste from various sources. The brewery places great importance on water quality, using underground spring water from the Tanzawa-Oyama region. This water, with a hardness of 150–160, plays a significant role in enhancing the umami and crispness of the sake, directly contributing to its improved quality. Furthermore, the company combines traditional brewing methods with the latest technology to maintain stable quality. The company's products have won numerous awards at both domestic and international sake competitions, with notable recognitions from France's Kura Master and the UK's IWC, where their high quality has been widely acknowledged on the global stage. Founded in 1912, the company has been producing local sake for over 110 years. Its flagship brand, "Kikuyu," has been widely loved since its creation and is highly regarded as a regional specialty in the local Isehara area. In addition, the company introduced a new brand, "Amagoi," in 2021, which has received praise for its unique flavor and taste from various sources. The brewery places great importance on water quality, using underground spring water from the Tanzawa-Oyama region. This water, with a hardness of 150–160, plays a significant role in enhancing the umami and crispness of the sake, directly contributing to its improved quality. Furthermore, the company combines traditional brewing methods with the latest technology to maintain stable quality. The company's products have won numerous awards at both domestic and international sake competitions, with notable recognitions from France's Kura Master and the UK's IWC, where their high quality has been widely acknowledged on the global stage.

吉川醸造株式会社は、神奈川県伊勢原市に本社を構える酒造メーカーで、1912年に創業されました。当初は味噌や醤油の製造も行っていましたが、現在は主に日本酒の製造・販売を行う企業です。創業から100年以上の歴史を誇り、地元地域で親しまれている企業です。 同社の代表銘柄である「菊勇（きくゆう）」は、伊勢原市を中心に広く愛されており、地域の特産品としても高い評価を得ています。また、近年では新たな銘柄「雨降（あふり）」を発表し、注目を集めています。この新銘柄は、特にその独特な風味と味わいで話題となり、酒造業界でも注目される存在となっています。 吉川醸造では、酒造りにおいて水質にこだわり、丹沢大山の地下伏流水を使用しています。この水は、硬度150～160の硬水で、酒の旨味とキレを生み出すため、品質向上に大きく寄与しています。また、酒造りの際には、伝統的な製法と最新の技術を融合させ、安定した品質を保つことを目指しています。 同社の製品は、国内外の酒類コンテストでも数多くの賞を受賞しており、その品質の高さは広く認められています。特に、精緻な味わいと風味を追求する姿勢は、評価されるポイントとなっています。