Ryozeki Shuzo” has a history dating back to the Meiji era
Ryozeki Shuzo, located in Yuzawa City in southern Akita Prefecture, has a history dating back to 1874.
Four of the tasteful buildings on Yuzawa’s main street were the first in Akita Prefecture to be designated as national tangible cultural properties. The name Ryoseki was derived from the idea of a sword enthusiast acquaintance who suggested that the famous sword “Masamune” was the Ozeki of the east, while the Ozeki of the west was “Munechika,” so that one could be both Ozeki of the east and west. It is said that the name was given in the hope that he could become both an east and west Ozeki. However, the ancestors of Niemon VII, the founder of Ryoseki Sake Brewery, came to this area much earlier. It dates back to the end of the Warring States Period. The man who came to Yuzawa from the province of Kaga called himself “Kaga-ninya” and started an oil shop and miso brewery in the area. In the mid-Edo period, the area around Yuzawa was very prosperous and populated thanks to the Innai Ginzan Silver Mine, making it a perfect place to do business. Kaganiya must have been doing well, and eventually became a landowner and village headman. It is said that they started brewing sake at that time, and at first they made doburoku, but unfortunately, no official records remain.
Sake Brewing that Takes Advantage of the Coldness of Snow Country
Ryoseki Brewery, which has been involved in sake brewing for a long time, has developed a “low-temperature, long-term brewing method” that takes advantage of the cold climate unique to snow country. By keeping the maximum temperature of the mash at a low level and fermenting it slowly, the brewery is able to produce a fine, smooth sake.
Ryoseki’s approach to sake brewing is reflected in the fact that the company has not monopolized the low-temperature, long-term brewing method, which it arrived at after much hard work, but has made it widely available to the public and contributed to the improvement of sake brewing techniques in Akita and Tohoku. Over its long history, Ryoseki has learned the importance of improving not only its own brewing techniques, but also those of the entire region. Ryoseki has insisted on training its own toji in order to pass on these skills. RyosekiJunmai Daiginjyo Setsugetsuka won the highest gold medal at the 2007 IWSC, Europe’s largest and most prestigious international sake evaluation competition, and Ryoseki Junmai Daiginjyo Setsugetsuka has received high praise both at home and abroad. The company has a long history, but it is still a local company.
The current head of the company, Yasuro Ito, says, “We have a long history, but there are limits to what we can do if we just stay in a rural area and make sake for the local market. Ryoseki Brewery used to mass-produce what is called “second-grade sake” in the old sake grading system. It was a good time when sake was still selling well, but gradually people’s tastes in sake changed. Ito began to wonder whether he could continue to make sake in the same way, and he began to think that he would like to produce quality sake in small quantities.
Ryoseki Shuzo’s “Hanayuup” and “Suidama
In 2011, Ryoseki Shuzo created its second brand, Hanamura.
Hanamura is produced only once a year and is one of the most difficult sake to obtain. The sake is produced in small quantities due to the labor-intensive manufacturing process and the limited availability of the rice used to make it, such as “Sake Mirai. It is also recommended to be kept refrigerated after distribution, so it is not suitable for mass shipment. Its taste is often described as gorgeous and fruity. However, the true value of Ryoseki’s low-temperature, long-term brewing method, which Ryoseki Brewery has refined over the years, can be felt when the sake passes through the throat. The sake is smooth and has a refreshing aftertaste. The smoothness and fineness of the taste give one a sense of the interesting dignity of a long-established brewery.
Along with Hanayuup, a new brand “Suiyu” is attracting attention in Ryoseki. Like Hanayu, it has a fruity aroma and a light, refreshing taste. This sake is made by selecting the best rice each time from among the rice grown in Akita, and is a perfect reminder of the high potential of Akita rice, and rice in general, and the Ryoseki Brewery’s brewing technology that makes the best use of it.
In Yuzawa, there has long been a spring water called “Chikasui. Ryoseki Brewery has been using this water for brewing since its establishment. The rich land also produces high quality rice. In other words, Yuzawa has a blessed environment. When Mr. Ito started brewing new sake, he realized the importance of this environment. Ryoseki Brewery brews sake for the inheritance and creation of culture, for the development of the region, and for the harmony and joy of the people. The brewery continues to brew sake at its historic brewery while expressing its gratitude to the region of Yuzawa. Ryoseki Sake Brewery offers tours of the brewery as well as sales at its store.
