|
目次 Pioneer in selling ”Yuzoshu,” forerunner’s pride”’Taiyo Shuzo,’ one of premier ”sake” brewers in Niigata, was established subsequent to 14 local breweries merging soon after the war during a period when the number of breweries were dwindling due to rice shortage. According to history, the company was first established as Kaetsumeijo K.K., with their primary label being ”Koshi-no Tamashi.” Five years later, they changed their company name to Taiyo Sake Brewery Co., Ltd. with their primary label, ”Taiyozakari.” Each of the 14 original breweries had their own long established history and tradition. One of the former breweries was established in 1635, even before ”The Life of an Amorous Woman (Koshoku Ichidai Onna)” (1686) was published. Taiyo Sake Brewery is famous for being first in the industry to sell ”ginjoshu” commercially. Ever since selling the very first ”Daiginjo Taiyozakari,” their numbered client list has become a company treasure. |
A brewery that pursues quality first and the traditional taste of ”sake””Tokubetsu Honjozo Koshi-no Shoro” is made with ”Niigata Ginjo #9,” yeast for ”ginjoshu” and carefully selected ingredients. The brand name is derived from ”Matsu-no Tsuyu,” a label from one of the original breweries before the merger. It is one of Taiyo Shuzo’s driest ”sake” featuring dry clear taste. ”Daiginjo ’Taiyo-zakari’” is made entirely with 60% milled ”Koshitanrei” rice, especially developed for ”sake” by Niigata Prefecture. The taste is crisp and fruity. ”Taiyo Shuzo” has strived to produce good tasting ”sake” and have won many awards. They won their first award at the First Kanto-Shinetsu Sake Awards in 1953. They also won awards at National Sake Competition, National Research Institute of Brewing (NRIB) Annual Japan Sake Awards (gold prize) and won first place as Niigata representative for three consecutive years at Kanto-Shinetsu Sake Awards. |
 |
|
|
Made with carefully chosen ingredients from Niigata’s abundant nature”Taiyo Sake Brewery” have been using only rice grown in Niigata for the past five to six years since they started to use ”Koshitanrei.” It is said to be an ideal kind of rice for making ”sake” developed by crossing ”Yamadanishiki” and ”Gohyakumangoku” and is grown by the ”toji” himself. The preparation water is groundwater originating from the meltwater of Asahi Mountain Range in Bandai Asahi National Park. The water is said to take several hundred years to filter through naturally. It is classified as ”ultra-soft water” and ”sake” made with this water is mellow compared to other ”sake” made in Niigata. Niigata is blessed with abundant nature such as Echigo Mountains and Shinano River. As one of the first commercial sellers of ”ginjoshu,” ”Taiyo Shuzo” will continue to produce flavorful sake which incorporates Niigata’s rich nature. |
