Yuri Kawana serves as both the representative and head brewer at Kawakei Shoten. While honoring tradition, she embraces new techniques and challenges, approaching sake brewing with the philosophy that “tradition is preserved only by pushing boundaries.” In particular, the flagship brand “Koganesawa” captivates a wide range of people—from beginners to connoisseurs—with its rich aroma and smooth finish. What does Yuri value most in her pursuit of crafting sake that stands out?

Established 120 years ago. “Kawakei Shoten” was founded by a merchant family with ties to the Date clan.

In 1902, the first-generation Keiji Kawana founded “Kawakei Shoten” in Wakuya Town, Toda District, in northeastern Miyagi Prefecture. The company traces its roots to a hardware merchant who served the Date clan of the Sendai Domain. Following the Land Tax Reform, which granted him farmland, he relocated to Misato Town, located south of Wakuya Town. Although Misato Town was known since ancient times for its fertile soil and thriving rice production, the land acquired by the Kawana family was largely marshy and unsuitable for rice cultivation. Consequently, they turned their attention to sake brewing as a livelihood independent of agriculture and decided to establish a brewery.

Continuing to produce unique sake using the Yamahai brewing method

Since its founding, Kawakei Shoten has been committed to the “Yamahai-style brewing” method, which utilizes natural lactic acid bacteria to cultivate the shubo (yeast starter). The shubo is the process of cultivating yeast to create the foundation for fermentation, and it is a crucial factor that determines the flavor of sake. Because this method is time-consuming, labor-intensive, and requires a high level of skill, the brewery once limited production to about 60% of its capacity and relied on “sokujo-zukuri” (rapid fermentation), which involves directly adding artificially produced lactic acid, to make up the difference. However, Yamahai-style sake now accounts for 90% of production. Yuri explains the reason: “Yamahai-style brewing allows each brewery to express its unique character, enabling us to convey the distinctive flavor of Kawakei Shoten. I feel it is indispensable to Kawakei Shoten today.”

Carefully brewed using locally sourced rice and water, “Koganesawa” is characterized by its delicate and refined flavor and is highly regarded as a sake that pairs well with meals. Another reason for its popularity is that it tastes delicious at any temperature—whether served chilled, lukewarm, or hot. The name originates from the fact that it was brewed by a merchant from Wakuya Town, a region famous for gold mining.

The Role of an Only Daughter Raised in an Era of Declining Interest in Sake

For Yuri, having a sake brewery as part of her everyday surroundings since childhood was simply a given, but she says she never gave much thought to the history and craftsmanship that lay within it. However, as she grew older and came into contact with the memories of her community and family, she gradually began to understand its significance.

Partly because sake consumption plummeted during her formative years, she had come to view sake brewing as an “unrewarding job.” However, the Great East Japan Earthquake of March 2011 changed her perspective. Her family home collapsed, and since restoration took time, she began to reflect on the significance of being born as the only daughter of a family that ran a sake brewery.

Learning every aspect of sake brewing from scratch and aspiring to become a master brewer

In the wake of the earthquake, Yuri, the only daughter of the Kawake family, began to consider taking over the family business. Regardless of whether she would actually take over the business, she decided to find out what sake brewing was really like, so she participated in a 40-day training course held at the Tokyo Office of the National Research Institute of Brewing (which was merged into the headquarters in Hiroshima Prefecture in 2015). The National Research Institute of Brewing is a government research institute dedicated to studying the quality of alcoholic beverages and brewing techniques; it also offers educational programs that attract sake brewers from across the country. “Once I tried it, I found sake brewing to be quite interesting,” she recalls with a laugh.

That feeling encouraged her to learn sake brewing from scratch, and in 2012, she joined Kawakei Shoten. She says she was initially confused and knew nothing, but as she learned from those around her, she gradually began to discover the appeal of sake brewing. Then, following her father’s passing, she took on the responsibility of sake brewing as the head brewer in 2019.

Assessing the quality of the ingredients to craft a delicious sake

Yuri is particular about washing the rice by hand. While she does use some machinery, she says that washing 5-kilogram batches by hand allows her to closely monitor for broken grains and check the rice’s water absorption, making it easier to achieve the desired sake profile. In recent years, rice has tended to become harder, and since the washing method can significantly affect the quality of the sake, she pays the utmost attention to this process. When washing, she explains that she does not scrub the rice vigorously as one would with table rice, but rather washes it gently, with the aim of gently removing the bran.

Striving to produce better sake, we are exploring new flavors at Kawakei Shoten

Kawakei Shoten’s current sake brewing is guided by the theme of “brewing with a pure heart, always keeping our drinkers in mind.” To achieve this, the brewery strictly adheres to the “ginjo-style” method, which involves long-term, low-temperature fermentation from the koji-making stage through the yeast starter and mash. This process ensures the sake develops a clean, refined flavor.

However, the brewery notes, “Compared to other companies’ koji, ours has a somewhat subdued character, so we’d like to try our hand at producing a more robust koji in the future.” Their goal is to create sake with both clarity and a solid structure.

“Koganesawa’s Position”: A Reassessment Amid the COVID-19 Pandemic

Amid declining demand for sake during the COVID-19 pandemic, Yuri chose to dedicate time to reevaluating the brand. As a result, she says the appeal and positioning of “Koganesawa” have become much clearer. The goal is to pursue a sake that “harmonizes with the dining table” and pairs well with any dish, while remaining a constant presence in people’s lives. To that end, she is determined to “continue taking on new challenges and create even more delicious sake.”

Though not flashy, it complements food and enriches the drinker’s experience. It is this accumulation of such moments that represents the value Kawakei Shoten has upheld for 120 years. “Koganesawa” will continue to evolve and remain beloved for years to come.

The post Cherishing the bounty of this land, we offer sake that can only be enjoyed at Kawakei Shoten. Yuri Kawana, 7th-generation owner of Kawakei Shoten / Misato Town, Enda District, Miyagi Prefecture first appeared on NIHONMONO.

Hirako Shuzo, brewing sake since 1861 in Ishinomaki City, home to the Sanriku and Kinkasan offshore fishing grounds—one of the world’s three great fishing areas. Their flagship brand, “Hitakami,” is a sake dedicated not to competing for flamboyance, but to enhancing sushi. Meticulous fermentation control, possible only in a small brewery, and sake born from land sharing the fishing grounds now earns deep trust from sushi chefs nationwide.

“Sake that pairs well with sushi” wasn’t the original goal

Hirako Shuzo’s “Hitakami” has won a total of 18 gold medals at the National New Sake Appraisal and has also been honored with the Miyagi Prefectural Governor’s Award (the highest prize) at the Miyagi Prefecture Sake Appraisal. However, the path to being recognized as “sake that pairs well with sushi” was far from smooth sailing.

The resolve that began with the declaration to “close the brewery”

Born as the son of the fourth-generation owner of Heikō Shuzō, Takahiro Hirai had no intention of taking over the family business after graduating from a university in Miyagi Prefecture. He instead found employment in Tokyo. However, a turning point came suddenly. In his second year as a working adult, his father came to Tokyo and announced, “We’re closing the brewery.”

At that time, the sake industry was under pressure from shochu and beer, with many breweries closing down. While Heikō Shuzō had long been beloved locally under the brand name “Shinzeki,” its performance had significantly declined. Working in the sake division of a wholesaler, Hirai began to recognize the appeal of his family business through his interactions with various breweries and sake companies.”I couldn’t accept why we had to close. Even if my father couldn’t do it, I could,” he strongly protested, deciding to take over the brewery. He returned to Ishinomaki in 1987, but achieving his ideal sake-making didn’t happen immediately.

Days of searching for a unique identity to create marketable sake

After the bubble burst, the sake industry was in the midst of fierce price competition. Mass production and mass distribution became the norm, leaving small regional breweries with no choice but to load their trucks and sell door-to-door. Though Hirai had taken over with high hopes, he often found himself wanting to turn away from the harsh reality, far tougher than he’d imagined.

Meanwhile, signs of a local sake boom were emerging, demanding answers to “how to deliver it” and “how to get chosen.” Existing products like “Shin-Sekki” couldn’t sustain the business, and he agonized constantly over the future. It was during this struggle that he arrived at “Hidaka-mi.”

“While randomly researching discontinued products, I noticed ‘Hidakami,’ a sake my father had brewed. I liked the sound of ‘looking up to the sun.’ Upon investigation, I learned it was a term deeply connected to this region. I felt it was fitting for us, brewing sake in Ishinomaki.”

The name “Hidaka-mi” embodies both the land’s history and their own resolve. They resolved to reintroduce this name, carrying both meanings. They then decided to streamline their product lineup and refresh their brand image, shifting from “Oyasan Seki” to “Hidaka-mi.”

Shifting Focus to “Sake That Pairs Well with Sushi”

In 1990, sales of the ginjo sake “Hidakami” began. At that time, the sake market tended to view ginjo status as a benchmark for quality, making it essential to first establish a foundation for recognition. Before articulating a clear concept, this was a tactical move to stand at the starting line where brewers could be fairly evaluated. They continued selling the sake while developing distribution channels, but the situation didn’t improve immediately.Faced with the reality of not being chosen, we continually pondered not just how to brew, but “what purpose this sake serves.”

Finding a path forward in its role to complement cuisine

The clue to becoming a “chosen sake” came when a colleague studying brewing at the Brewing Research Institute invited him to a sushi restaurant in Kanazawa. The sushi served there wasn’t part of a course meal; the sushi itself was the star. For Hirai, who was used to eating sushi within kaiseki cuisine, this experience was a shock. He was moved by how the rice and topping became one, melting in his mouth.When he asked the sushi chef to pair his sake with the sushi, he received an unexpected response.

“The aroma is good. But when paired with the sushi, the sake overpowers it.”

In that moment, he realized that a sake with a bold, floral aroma could overwhelm the delicate qualities of a dish like sushi. “Sake shouldn’t be the star; it should support the food,” he decided. “ I’ll make a sake that doesn’t interfere with sushi’s subtlety, but rather enhances it. “

The “ultra-dry junmai sake” he arrived at after years of effort

The sake aimed for as a perfect match for sushi was an ultra-dry junmai sake with a clean finish and no off-flavors. The goal was to not interfere with the delicate umami and flavors of seafood, while gently washing down the fat and the sweetness of the rice. To determine the ideal level of dryness for sushi, the brewer conveyed the vision, repeated the brewing process, and brought samples to sushi restaurants, enduring harsh critiques each time.

Through meticulous fermentation control and aging, we finally perfected “Hidakami Ultra Dry Junmai Sake” in 2008. It holds its character perfectly whether served chilled or warmed, enhancing the umami of fish.

Its soft mouthfeel and clean finish, especially its excellent pairing with red fish, earned it high praise as a dining sake. Born in Ishinomaki, where delicious seasonal fish are caught year-round, it adopted the catchphrase: “If you’re pairing with fish, it’s got to be Hidaka-mi.”

Facing adversity and refining quality

However, the Great East Japan Earthquake struck in 2011, with its epicenter in the Pacific off the Sanriku coast. “Just as we were getting started, the disaster hit,” recalls Mr. Hirai.

Moving forward with the support of sushi chefs

The Great East Japan Earthquake inflicted devastating tsunami damage on Hirako Shuzo. The koji room, shubo room, and fermentation room—essential for sake brewing—became unusable, plunging the brewery into an uncertain future. Yet Hirai remained forward-looking: “True recovery means evolving from this point.” He renovated the entire facility with stainless steel, establishing an environment enabling strict temperature and hygiene control. The brewery was reborn, capable of pursuing even more stable quality than before.

A major source of support during this rebuilding process came from the sushi chefs he had befriended while searching for “sake that pairs well with sushi.” They rushed to Ishinomaki with their teams to provide meals.

Continuing to Release New Products Without Pause

Born during this rebuilding effort was the Junmai Ginjo sake “Yasuke,” released in 2012.Off the Sanriku coast and Kinkasan Island, seafood with a delicate sweetness—such as shellfish and white-fleshed fish—is commonly landed. However, the “Hidakami Super Dry Junmai Sake” sometimes overemphasized this subtle umami. Thus, “Yasuke” was born, aiming to be a softer sake that enhances the natural sweetness of ingredients.

Its defining characteristic is the harmonious balance of a rich, full-bodied umami flavor and a sharp, clean finish. While offering a gentle taste, its transparent clarity allows it to slip away smoothly, ensuring it doesn’t overpower the lingering flavors of food. It is particularly renowned for its excellent pairing with sweet seafood like white fish and squid.At the “SAKE COMPETITION 2025,” which determines the world’s best commercially available sake, it won Bronze in the Junmai Ginjo category.

The sake’s name originates from the kabuki play “Yoshitsune Senbonzakura” and has historically been used in the entertainment district to refer to sushi. It revives this name in modern times, embodying respect for sushi culture and the connection with sushi artisans.

Through sake brewing, we aim to create moments of happiness for those who drink it.

“We want to be the unsung hero supporting the deliciousness of sushi,” says Mr. Hirai. For him, Hidaka-mi is not a sake that asserts itself. Based on the pairing concept where food and sake complement each other’s flavors, the focus is on enriching the sushi-eating experience itself.

While currently exporting overseas, they avoid indiscriminately expanding distribution channels. They engage only with chefs and restaurants who share their philosophy and approach them saying, “We want to use Hirai’s sake.”

Hidaka Shuzo, bearing the name of the sun-blessed land “Hidaka Country,” continues to challenge itself in sake brewing that can only be done here, in this land, in this brewery. Today, “Hidaka” is a sake you’ll almost certainly find in any sushi restaurant. We encourage you to try it as a sake that makes that moment of bringing sushi to your mouth an even more special time.

The post Takahiro Hirai, President of Hirako Shuzo, Pursuing “Sake That Pairs Well with Sushi” by the Rich Sea / Ishinomaki City, Miyagi Prefecture first appeared on NIHONMONO.

Idejōzōten, a long-established sake brewery with over 300 years of history dating back to the Edo period. Nestled at the northern foot of Mount Fuji, on the shores of Lake Kawaguchi, this brewery has continued making sake for generations. In recent years, it has embarked on a new venture: crafting its own unique whiskey. We spoke with the next-generation representative about his vision for preserving the taste of their traditional sake while embracing this new challenge, and about the future of this venerable brewery.

A Brewery by the Lake

Lake Kawaguchi, one of the Fuji Five Lakes at the foot of Mount Fuji, attracts many tourists every year. Nearby stands the long-established brewery “Ide Brewery,” which has been in operation since the mid-Edo period, over 300 years ago. We spoke with Takaoshi Ide, the 22nd-generation owner, who is currently involved in brewing and selling sake, and now also in the new venture of whisky production.

A brewery that began with soy sauce production

The origins of “Ide Brewery” date back to around 1700. Located on the northern foothills of Mount Fuji, this region boasts abundant spring and groundwater. However, the absence of rivers and the hard bedrock made digging irrigation channels difficult. Consequently, the land was unsuitable for supplying water to rice paddies and thus not ideal for growing rice, the key ingredient for sake.Conversely, soybean cultivation using rainwater flourished. Consequently, the 11th generation owner, Yogoemon Ide, opened a brewery to begin brewing soy sauce using these soybeans. Around 1850, the 16th generation owner, Yogoemon Ide, recognized the cool climate at an elevation of 850 meters and the abundant spring water flowing from Mount Fuji.He began sourcing rice from regions within Yamanashi Prefecture where rice cultivation was thriving and started brewing sake. This marked the beginning of sake production at Ide Brewery.

While it’s difficult to source all ingredients solely from rice grown in the northern foothills region, which has few paddy fields, the brewery now procures rice from various farmers nationwide, primarily within Yamanashi Prefecture. However, driven by the desire to “create sake that becomes a source of pride for local people,” they have recently expanded their offerings to include brands like the special junmai sake “Hokuroku,” made using “Tamasakae” rice from the northern foothills of Mount Fuji.However, no matter how carefully suppliers are selected, some variation in rice quality based on the year and region is unavoidable. “I believe a key technical point in sake brewing is how to minimize impact on the product and effectively deliver the brewery’s signature taste, the consistent flavor, to consumers,” said Ushun, revealing confidence in his company’s techniques.

Sake Pride of Ide Brewery

With “using Fuji Mountain spring water” as the overarching concept, Ushun states, “We strive to create pure sake that upholds that image.” The representative brand of Ide Brewery is “Kai no Kaiun” (Fortune of Kai). Around 1850, when sake brewing began, it coincided with the marriage of Princess Kazunomiya.Inspired by this, the sake developed with the wish “for fortune to open and lead to happiness” was named “Kaiun” (Good Fortune). Later, in 1985, Kaiun, beloved by people for many years, was renamed Kai no Kaiun to emphasize its regional identity as a Yamanashi brewery, and it continues to be brewed today. Its taste is smooth on the palate with a slightly dry flavor.It finishes cleanly, making it the perfect accompaniment to a meal.

Kai no Kaiun: Crisp and Unwavering

The quality of Iide Brewery’s sake is underpinned by the “Fuji Water” flowing directly beneath the brewery. This underground water, drawn from a point at approximately 1,100 meters above sea level, takes 80 years to pass through the volcanic layers of Mount Fuji. It is then naturally filtered through basalt layers and other formations, resulting in a refined, crystal-clear softness. This water is the very core of the “clean sake quality” the brewery strives for.”Refreshing and clean.” This fundamental principle remains unwavering. The pleasant sharpness of their flagship brand, “Kai no Kaiun,” harmonizes with the transparency of Fuji’s water, enhancing its appeal as a sake to enjoy with meals.

For fermentation, stable association-type yeast is used, prioritizing the straightforward expression of the ingredients’ flavors while minimizing off-flavors. Among these steps, Mr. Ushun emphasizes the “particularly crucial” practice of pasteurization immediately after pressing. Minimizing exposure to air and meticulous management to stabilize the sake are indispensable.After pasteurization, the sake is stored quietly in an environment with minimal temperature fluctuations. Meanwhile, the unpasteurized sake is kept year-round in refrigerators maintained below 0°C. This meticulous management, dedicated to preserving the delicate flavor, creates a sake of unwavering purity.

“Raw Unpasteurized Sake” You Can Only Taste Here

The shop “Sakaboushi,” attached to the brewery, offers a lineup including sake and foods made using sake lees, a byproduct of the brewing process. Additionally, since April 2010, tours of the brewery have been available to the general public.They also offer a limited-edition unpasteurized sake, “Special Junmai Nama Genshu ‘Kakoi’,” available only to visitors. During sake brewing, rice is fermented to produce alcohol. The liquid pressed from the mash (moromi), a mixture of fermented rice and sake, is called nama genshu.Most commercially distributed sake undergoes pasteurization (hi-ire) for sterilization and dilution with water to adjust alcohol content at this stage. However, Special Junmai Nama Genshu “Kakoi” skips these processes entirely. Experience the unadulterated alcohol sensation and fragrant rice flavor of “pressed and served as is.” Savor its smooth taste and the faint lingering ginjo aroma.

A New Challenge: Launching the “Fuji North Foot Distillery”

In July 2020, Ide Brewery embarked on a new challenge, beginning whisky production under the brand name “Fuji North Foot Distillery.” Globally, alcoholic beverages are broadly categorized into “brewed spirits,” made by fermenting raw materials like rice or barley, and “distilled spirits,” created by heating the fermented liquid, vaporizing it, cooling it, and condensing it back into liquid form.For whisky specifically, the distilled base spirit must undergo “aging” – long-term storage in wooden casks. For Ide Brewery, which had previously focused solely on brewing, the processes of “distillation” and “aging” were entirely new territory.

“We had knowledge and hands-on experience with fermentation, but distillation and aging were completely unknown to us. We truly started from scratch,”

“It took several years to finally establish our own unique production methods, but there’s still so much to learn,” Ushun shares, reflecting on the challenges. While his desire to make distilled spirits grew stronger, he hesitated about the significant capital investment required to start whisky production. What ultimately pushed him forward was the noticeable increase in inbound demand in recent years.Even if foreign visitors to the brewery primarily came for sake, wouldn’t they be even happier if the lineup included a whiskey originating overseas? It was this thought that led him to decide to take the plunge into whiskey production.

Whiskey made from rice by a sake brewery

“Japanese whiskey is currently popular worldwide. I believe one factor is its drinkability. While maintaining that, I want to express the unique character of Ide Brewery.”

Many of the aging barrels used for Japanese whiskey are made from Mizunara oak, which imparts an elegant, sweet aroma and a subtle sweetness to the whiskey. Beyond this “drinkability,” Ide Brewery’s whiskey incorporates an extra layer of craftsmanship. One example is using “sake yeast” for fermentation, instead of the typical whiskey yeast.Another is the use of rice, the same base ingredient as sake, instead of the more common corn, rye, or wheat. This adds a distinct sweetness derived from the rice, resulting in a whisky with a deeper, smoother mouthfeel. Behind these meticulous choices lies the desire to “create a whisky that only we can make.””A rice-based whiskey made by a sake brewery. I believe it possesses a unique character you won’t find elsewhere,” states Ushun proudly. Currently, they offer two products: the whiskey ‘Taijukai’, made with the aforementioned sake yeast and rice, and the ‘Fuji Kitakoku Distillery Highball’, which incorporates carbonated water and spring water to further enhance its “drinkability”.

“This product was created to widely announce our new venture: ‘Ide Jozoten, known for making sake, has started making whisky.’ We’re excited to see how the market responds.”

Creating an everyday sake that never gets old

Mr. Ushun, who will lead Ide Brewery as its 22nd-generation head in the future, shared his vision: “I want to continue making sake without straying from the core characteristics that define Ide Brewery’s current flavor profile: ‘refreshing clarity’ and ‘elegant purity.'” He also expressed his enthusiasm for focusing on brewing “Kai no Kaiun,” a standard sake.”While ‘special designation sake’ tends to draw attention across Japan these days, I also want to properly craft ‘ordinary sake,’ which has been deeply rooted in daily life for generations.”

Long before the “Sake Production and Quality Indication Standards” were established, “Kai no Kaiun” has been brewed without altering its flavor since 1850. It represents the unwavering identity of Ide Brewery. “It may not be flashy, but it has been cherished as a companion for ‘ordinary’ moments, like family meals at the daily dinner table. I hope it continues to be loved by people without ever growing tiresome.”There is an irreplaceable happiness in being able to be “ordinary,” in being able to live everyday life. The sentiment poured into “Kai no Kaiun” connects the history and spirit of Ide Brewery.

The Future of Ide Brewery

“Sake, representing Japanese culture, will continue to attract global attention given recent inbound demand. That’s precisely why I believe there’s ample need to keep producing ‘Kai no Kaiun,’ which connects time-honored traditions to the present. Building on this strong foundation, we aim to develop products like whiskey that meet modern needs. Times keep changing, after all.”

Ide Brewery’s sake-making journey began with soy sauce production, rooted in observing the region’s unique characteristics and blessings. Moving forward, the brewery will remain deeply connected to the community, steadfastly preserving its inherited flavors while flexibly adapting to changing times and embracing new challenges.

The post Traditional Sake and Innovative Whiskey Crafted with Fuji Spring Water: “Ide Brewery” / Minamitsuru District, Fujikawaguchiko Town, Yamanashi Prefecture first appeared on NIHONMONO.

Hachinohe Shuzo has been brewing sake continuously for 250 years since its founding in 1775.In 1910 (Meiji 43), they trademarked “Mutsu Otokoyama.” Then, under the current head, the eighth-generation Komai Shōzaburō, they introduced the renowned sake “Mutsu Hassen” to the world in 1998 (Heisei 10). Today, the eighth-generation head’s two sons, Managing Director Shūsuke and Toji (Master Brewer) Shinsuke, lead the brewery. They preserve tradition while continuing to challenge themselves for the next generation.

The Eighth Generation Who Blazed the Trail and Created the Premium Sake

The history of Hachinohe Shuzo began with the first Komai Shosaburo, who left Omi Province during the Genbun era and entered the sake brewing trade in Mutsu. He established a brewery in southern Aomori Prefecture in 1775 (An’ei 4).The brewery relocated to Hachinohe during the Meiji period. The current brewery building, still in use today, was constructed during the Taisho era. Situated along the Nitta River, it has long been cherished as an iconic symbol of Minato Town.

Incidentally, around 1984, when the current head, the eighth-generation Komai Shōzaburō, joined the brewery as a successor, the Komai family was not operating as a single brewery. Instead, they were part of a cooperative-like organization formed under the wartime Corporate Reorganization Order.

This Corporate Reorganization Order consolidated the 16 sake breweries that existed before the war into just five.

The Komai family initially complied with this structure, but the organization’s performance was lackluster. Sales were poor for all brands except the Komai family’s own Mutsu Otokoyama.

Witnessing this situation, Shōzaburō felt a sense of crisis, thinking, “If things continue like this, the Komai family’s sake brewing will eventually become unsustainable.” He sought independence from the organization. He rented a new brewery and established the new company “Hassen Shuzō.”

He then created the new brand “Mutsu Hassen” and changed the company name to “Hachinohe Shuzo” in 1999. In 2009, he moved back from the rented brewery to the current one, making a fresh start with Mutsu Otokoyama and Mutsu Hassen as the pillars.

The Diverse Flavors of “Mutsu Hassen”

The name “Hassen” originates from the Chinese tale of the Drunken Immortals (a story of eight immortal drinkers). “I was deeply moved by the anecdotes of these drunken immortals and the fascinating ways they enjoyed sake,” Shōzaburō explains. “I named this sake with the hope that people would enjoy it in the same state of blissful intoxication.”

Based on a modern brand concept of “vibrant and fruity,” the lineup offers a wide variety of items. Over 20 types of standard and seasonal limited-edition sakes are always available, with new types like sparkling sake, kijo-shu (sake made with rice lees), and high-acidity sake continuously being developed. This thoroughly delights fans and embodies the sentiment behind the name.

“Originality is key,” Shōzaburō states. “To thrive in today’s sake industry, where breweries nationwide are releasing delicious sakes one after another, we want to clearly express what makes Hachinohe Shuzō unique. To highlight our identity as an Aomori brewery, we switched to using only Aomori-grown rice when we created Hassen.The yeast is also an original Aomori strain. Furthermore, by brewing with local spring water and expressing the land’s terroir, we aim to create sake that truly represents the region.” For the rice, they directly contract with farmers, working together as partners in sake production. “However, compared to wine grapes, for example, it’s difficult to differentiate sake based on rice alone. Within that challenge, how can we express our uniqueness? Hassen is a brand that allows us to challenge ourselves with a wide range of product development, so we are constantly researching.”

The results of this research are evident in their awards.In recent years, it has received high praise at international competitions like France’s “Kura Master” and London’s “International Wine Challenge.” “Moving forward, we’ll focus more on the overseas market and continue our outreach,” says Shōzaburō. The brand has already expanded into 28 countries and aims for 50. “At the same time, we want to work hard to stimulate demand in the shrinking domestic market. After all, Japanese sake is recognized worldwide alongside Japanese food culture.”

Mutsunomiyama: Captivating with Simplicity

(1185)

“Mutsu Oyama” is the brewery’s founding brand. It was the first trademark in Japan to use the name “Oyama,” a term long used by breweries nationwide for renowned sake brands. For over 100 years since its trademark registration, it has been the brewery’s mainstay, positioned as a traditional brand line in contrast to the Hassen brand.”Mutsu Otokoyama has a long history as a beloved local sake. While maintaining the traditional image of ‘Otokoyama means dry sake,’ we also emphasize its roots in a fishing town. It’s a sake meant for evening drinks with meals. It’s refreshingly crisp and clean, ensuring you never tire of it,” says Shōzaburō.

Its simplicity is also a defining feature, with two basic labels: Classic and Ultra Dry. It remains a brand with a loyal fan base. Overseas, it receives favorable reviews in markets like the United States, where dry-style sakes tend to be preferred.

The difference from the diverse Mutsu Hassen lineup is clear; each brand has its own established direction, resulting in a broad fan base. This is the brewery’s greatest strength.

Sake Brewing in the Reiwa Era: A Brotherly Challenge

For Shōzaburō’s two sons, older brother Shūsuke and younger brother Shinsuke, the brewery was a familiar place from childhood. It was their playground, and they sometimes helped with work. Today, the Komai brothers manage the brewery’s operations: Shūsuke as Managing Director and Shinsuke as Toji (Master Brewer).

Shusuke joined the brewery in 2002 (Heisei 14). He witnessed Shōzaburō’s challenging times firsthand and has worked alongside him for nearly 20 years as his trusted partner, through to the present day.

After graduating from university in Tokyo, the younger brother, Shinsuke, worked for a beverage manufacturer in the capital. However, he returned to the brewery in 2009. He joined the brewery urgently to help transform the seasonal winter employment system for sake brewing into a year-round staff system. Four years later, he replaced the previous master brewer and took on the role of responsible brewer.

It has been over a decade since the two brothers began managing the sake brewing business in earnest. Through their continuous study and research, Hachinohe Shuzo’s sake brewing evolves daily.

“Fundamentally, we want to make clean sake. Sake that is easy to drink, straightforward, and delicious. Our brewery has a wide range of products, but we strive daily to brew sake that is genuinely delicious no matter which one you drink, and that also has a sense of clarity,” says Shinsuke. “There are trends of the times, and I feel that sweet, acidic sake still sells well now. Even within that, we are conscious of not relying too much on sweetness.”

Using Aomori yeast and rice to express the character of Aomori’s local sake

As Shōzaburō mentioned, the brewery uses Aomori-grown rice and Aomori’s original yeast strains. The five basic rice varieties are “Masshigura,” “Reimei,” “Gin-Eboshi,” “Hana-Omoi,” and “Hanabuki.” Masshigura and Reimei are table rice, while Gin-Eboshi, Hana-Omoi, and Hanabuki are sake-brewing rice varieties.The two table rice varieties are selected when aiming for a clean, crisp finish. The most frequently used is Hanabuki, characterized by its elegant flavor and vibrant aroma. “While Aomori rice generally tends to express its flavor well, Hanabuki often excels by drawing out the rice’s umami to its absolute limit,” Shinsuke explains.

They utilize four distinct original Aomori yeasts, selecting them individually or blending them to define the flavor. Hassen uses Mahoroba Gin, which highly produces the aromatic compound “ethyl caproate” – known for its fresh, juicy aroma reminiscent of apples and pears – as its base.while Otokoyama uses Mahoroba Hana, which produces a mild aroma within the isoamyl acetate family, resulting in a sake suited for pairing with food.

The use of Hachinohe’s renowned “Kanisawa Spring Water” as brewing water is another mark of originality. Hachinohe Shuzo pursues a distinctive character achievable only through its unique flavor profile.

250 years of history, and the future ahead

(1500)

With a playful spirit, Shinsuke smiles, “I want to use local ingredients to make not just sake, but all kinds of alcoholic beverages. It would be interesting to have a lineup where our sake alone could cover the entire table.”

Hidesuke, in his supervisory role, adds, “While sake is our foundation,” and then, narrowing his eyes, continues, “One of our brewery’s strengths is our wide variety. We want to design products under the Mutsu Hassen brand that can be enjoyed throughout a course meal, from before the meal to after.” The brothers are perfectly in sync.

These two carry the brewery’s 250-year history on their shoulders and value their relationship with the community as much as the sake-making itself. “Here in the Minato area, the population is steadily declining, and we’re seeing a trend of decline, like major festivals disappearing. In that sense, we have this desire to become something that can revitalize the region again. But that won’t happen unless we build our own strength. For example, we offer brewery tours, but to attract more people, we need to raise our profile even further.Also, to increase local employment, we need to boost sales. To achieve these goals, we first need to solidify our foundation as a brewery,” says Shusuke. His strong determination was evident in his resolute gaze. We look forward to the future endeavors of these two individuals, focused on both carrying on the tradition and looking toward the world.

The post Hachinohe Shuzo Co., Ltd. / Hachinohe City, Aomori Prefecture 250 Years Since Founding: Carrying an Unwavering Spirit to the Next Generation first appeared on NIHONMONO.

Pure clarity and a first taste of deliciousness. The craft saké brewed by haccoba-Craft Sake Brewery in Minamisoma, Fukushima Prefecture, instantly captivates you. The representative of the brewery, Taisuke Sato, lightly enjoys the experimental and free brewing of sake in the area he has moved to. The young brewer has a big dream to go global with craft saké and a passion for the region’s reconstruction after the Great East Japan Earthquake.

Sake brewing from scratch in Minamisoma, where reconstruction efforts are underway

haccoba-Craft Sake Brewery” (haccoba) was established in February 2021 under the concept of “a sake brewery that grows together. The brewery, which was renovated from a 50-year-old house, is located in Odakaku, Minamisoma City, Fukushima Prefecture, an area where all residents were temporarily evacuated due to the nuclear power plant accident after the Great East Japan Earthquake in 2011.

In fact, my birthday is March 11. I was living in Saitama at the time of the disaster, and every year on my birthday, I feel frustrated that I have done nothing to help the affected areas, and I wanted to someday engage in activities that would help the recovery of the region,” he says.

Enthralled by the Beauty of Fermentation Culture, Entered the Sake Brewing Business

After getting hooked on sake as a university student, Mr. Sato worked for an IT company after graduation, and later found a “sake start-up” at a company he changed jobs at. There, he learned that he, too, could create a new sake brewery, and he set his sights on opening a sake brewery where he could make his living from the sake he loves. The reason for this, he says, “was because I was impressed by the beauty and depth of fermentation culture through my favorite sake.

In opening the business, he was once again impressed by the “world’s best tasting sake” after drinking it at an izakaya. He visited Abe Shuzo (Kashiwazaki City, Niigata Prefecture), the brewer of REGULUS sake, which is known for the Koshino-Oyama and Abe series of sake, and learned sake brewing techniques. After one year of training, he established his own sake brewery at his current location at the age of 27.

Sato was positive about starting from scratch as a local sake brewery, and his encounter with Tomoyuki Wada, the head of Odaka Workers Base, who had been working to create a business in Odaka Ward, Minamisoma City since 2014, also helped accelerate the launch of haccoba. Mr. Wada introduced us to this house when we were struggling to find a good property for a sake brewery,” said Mr. Wada.

He met many people who were sincerely involved in the regional development and reconstruction of the areas affected by the nuclear power plant disaster, and the fact that there were many people who supported him was also a deciding factor in his decision to choose this location. The support for starting a business from the local government also brought a sense of security. In addition, his wife, Mizuki, is from Iwaki City, Fukushima Prefecture, which made him feel more familiar with the area.

Today, in Minamisoma’s Odaka Ward, in addition to residents who have lived there for a long time, young entrepreneurs from all over the country have come to start their own businesses, and new business and community development efforts are underway.

Craft saké,” in which the maker’s individuality shines through, is also appealing in its range.

Under the Sake Tax Law, the craft saké produced by haccoba is classified as “other brewed sake” rather than “sake,” and thus cannot be called “sake. In addition, currently, sake production licenses are rarely issued to new brewers, so the younger generation of sake brewers is finding a way to make their dreams come true in the craft saké business. Mr. Sato is one of them.

However, the Sake Tax Law will be revised in 2020, and new sake production licenses will be issued only for brewing sake to be sold for export, not for domestic distribution in Japan. We expect that these trends will lead to changes in laws and regulations in the future,” he said.

Craft Sake, a New Genre of Sake Growing in Popularity

Sake (sake) is made from strained “moromi,” a fermented mixture of rice, rice malt, and water, and there are limits to what other ingredients can be used, such as brewer’s alcohol and sugar. The process of making sake is different from that of sake.

According to the Craft Sake Brewery Association, “craft saké” is a new genre of rice-based sake that is based on sake (seishu) production technology and incorporates processes that cannot legally be employed in conventional sake. The number of sake breweries producing craft saké has been increasing in recent years, and the quality of the sake has improved dramatically, steadily expanding its popularity and power.

The strength of craft saké is the freedom to take on new challenges. Our brewery focuses on direct sales, so we can be adventurous with sake that would normally be considered difficult to sell, and we can make it fruity, dry, or smoky depending on the secondary ingredients we add, such as herbs, hops, and fruit.

A Modern Take on Folk Sake Making

There was once a time in Japan when each household enjoyed “dobrok” (the original form of sake) made from a variety of ingredients. However, since sake brewing became licensed in the Meiji era (1868-1912), it has become difficult to freely make sake. One of the purposes of haccoba’s sake brewing was to express such a folkloric way of sake making in a modern way.

One of the books that Sato loves to read and cherishes as a reference for his recipes is “The Do Brokk Treasured Book of Countries. I was intrigued by the unique and free ways of making it, such as using calahanasaw, which grows in the mountains of Tohoku, and using fruits such as millet, Japanese millet, and mountain grapes, in addition to rice,” he says. The idea of starting a sake brewery in a private home was also an extension of the home brewing process, he says.

A Small Brewery Enjoying Evolution and Change

Located in Odaka-ku, Minamisoma, is a small, 40-square-meter glass-fronted brewery, an adjoining pub (open Friday, Saturday, and Sunday by reservation only), and a store with a wide variety of products. The brewery has three 300L thermal tanks, one for brewing and one for storage, from preparation to completion.

Due to the steady increase in orders for new products since its establishment, the company is building a brewery in the neighboring town of Namie in 2023 and making sake at two locations. The standard time from preparation to completion is about one month. As soon as the tanks are empty, they begin the next round of brewing, releasing new products and collaborative products as they go along.

This year, we are trying our hand at old sake for the first time,” says Sato, smiling happily, “by keeping a close eye on the fermentation process and letting the sake mature. Always remembering to evolve and change, he takes on the challenge of sake brewing.

Passing on the baton from the producers to create safe sake with organic rice

The rice used as a raw material is one of the specialties of the company. The rice used includes “Omachi” from Nemoto Organic Farm in Minamisoma City, “Amanotsubu” from Toyoda Farm, and “Sasashigure” from Tsuchiya Farm in Inawashiro Town, all of which are contract farmers.

Beautiful ears of rice were waving in the wind in the rice paddies of Nemoto Organic Farm in Odaka-ku, Minamisoma City. Koichi Nemoto, the owner of the farm, is currently working on organic farming with his son, Gomi.

Nemoto’s rice is so delicious that I feel it naturally makes sake taste good as well,” he said. I want to pass on the baton by expressing the precious rice that is grown organically and deliciously to the maximum extent possible in the form of sake without wasting it,” says Sato.

Koichi says calmly, “It’s been 70 years since I started growing rice, but every year I treat it as if I were a first grader. Mr. Sato moved to the area and started a sake brewery, which uses the rice we grow, and also employs young local people, which helps to revitalize the community. As a sake brewery rooted in the community, haccoba is already happily connected to a multicultural and multigenerational community.

Beautiful Sake Brewed with Originality Enriches and Adds Color to Everyday Life

Starting with “Hananuta Hops,” a standard sake since its establishment, haccoba has released a succession of unique flavors and collaborative products such as “kasu [sansho lemonade],” “haccoba coffee shop,” and “Shokolashu,” which have been attracting attention.

Most of the products are 500 ml in size. The unique and cute labels have many fans and are also appreciated as gifts. The alcohol setting is set at 10-13℃ because they want even wine lovers to enjoy their wines casually. We base our wines on taste and quantity so that they can be enjoyed with meals. He often collaborates with people from other industries, sharing ideas and creating recipe designs, ultimately aiming to create an enjoyable experience through alcohol.

A taste with depth combined with native plants and trees of Fukushima

haccoba has steadily grown into a sake brewery whose name is always mentioned when “craft saké” or “botanical sake” is mentioned. haccoba’s deep flavor, which combines native plants and trees of Fukushima, is attracting attention both in Japan and abroad.

The standard sake “Hananuta Hops” is a bottle that combines the refreshing citrus aroma and clear sweetness of rice by crossing “hanamoto,” a fantastic production method handed down in Tohoku, and “dry hops,” a beer technique that extracts a gorgeous aroma. In addition to aroma hops, the brewery is particular about the use of calahanaso, a type of vine grass also known as oriental hops. The hops are boiled from a dried state, and the boiled juice is added to the brewing water to make the malt. The hops are also soaked in the tank during the latter stages of fermentation, leaving a strong aroma in the finished product. The style is a unique flavor that has been perfected by combining craft beer production methods with an awareness of reproducing the “Hana-Hashiro” style.

In 2024, the company will introduce a new series of standard sake called “zairai (indigenous). Brewed with a variety of native ingredients, the sake is made with local herbs encountered with mountain owners in the mountains of Fukushima Prefecture. For example, kaya leaves, cedar bokkuri, aburachan branches, and mugwort flowers are fermented together with rice. The finished product has a gentle aroma, a good balance of coolness and astringency, and a pleasant lingering taste.

More than 6 to 10 varieties are always available at haccoba’s store and online store, and can also be purchased and enjoyed at stores in Tokyo.

From Fukushima to the world. Challenge to open a brewery in Belgium

The next goal of haccoba, which expresses craft saké through free brewing, is to expand into Belgium. We have been working on a plan to establish a brewery in Belgium since the very beginning. Belgium is a region where each region has its own recipe for beer, and they have built a culture similar to the Japanese dobrok, so I would like to take on the challenge of creating a sake that is a fusion of our drinks,” he says enthusiastically.

With a free spirit that is reminiscent of the folkloric dobrok of the past, haccoba is aiming for the world, and we can’t wait to see what kind of delicious sake they will produce.

The post From Fukushima to the world. Taisuke Sato of “haccoba,” a company that delivers surprise and excitement with its freely conceived “craft salmon” / Minamisoma City, Fukushima Prefecture first appeared on NIHONMONO.

Take-no-i Shuzo, with a history of over 160 years, created a new brand, Seiko, in 2007. This sake is brewed with the flower yeast and rice that impressed the brewer during his apprenticeship, as well as Yatsugatake subterranean water drawn from a hand-dug well, from which the company’s name is derived. The toji is proud to pass on his unwavering sake brewing skills to future generations.

A long-established sake brewery that has been in business for over 150 years

There is a long-established sake brewery in Hokuto City, Yamanashi Prefecture, that has been brewing sake since the end of the Edo period (Keio era) more than 160 years ago. The name “Take-no-i Sake Brewery” is derived from the character “Take” of Buzaemon Shimizu, the founder of the brewery, and “I” of a 10-meter hand-dug well fed by subterranean water from the Yatsugatake Mountains. It was 18 years ago (2007) that a new brand called “Seiko” was born at the family-run brewery, which had been producing the “Take-no-i” brand for generations. It has a refreshing and easy-to-drink taste. It is recommended to drink it chilled. The brand’s senior managing director and chief brewer, Koichiro Shimizu, is the driving force behind the Seikou brand.

The New “Seikou” Brand

Today, Take-no-i Sake Brewery is making its own unique sake while responding to the needs of the market by rebranding and trying out the latest brewing methods. However, until 18 years ago, when Mr. Shimizu returned to Hokuto City after completing his training, he was making low-priced sake, unlike today. At that time, beer and wine were on the rise, and the demand for sake was gradually decreasing with the times. So we started brewing a new type of sake to differentiate ourselves from the competition. The name of the new brand, “Seikou,” was chosen to symbolize the image of clear, clean water and the desire for the sake industry to “sparkle” in the world. The name “Seikou” was chosen to reflect the image of clear, clean water and the desire for the sake industry to “sparkle” in the world.

Tsurubara Yeast and Omachi, both of which impressed him during his apprenticeship

Yeast is an essential part of sake brewing. Yeast is a small microorganism, invisible to the naked eye, that is responsible for the alcoholic fermentation process, converting the sugar in the rice used to make sake into alcohol and carbon dioxide. Yeast is usually isolated from the sake’s unrefined sake, but Take-no-i Sake Brewery uses “hana-kobo” (flower yeast), which is isolated from flowers that bloom in the natural world. Mr. Shimizu originally studied floral yeast while a student at Tokyo University of Agriculture. He says that his experience in brewing sake with various types of flower yeast at the Raifuku Sake Brewery in Ibaraki Prefecture, where he trained after graduation, was the starting point for his current style.

He says, “It was the Tsurubara yeast that I felt was most suited for the sake I wanted to make. Tsurubara yeast is a yeast that has been successfully isolated from the vine by the Sake Brewing Laboratory of the Tokyo University of Agriculture’s Department of Brewing and Fermentation. Mr. Shimizu was impressed by the combination of Tsurubara yeast and Omachi when he was in training. He says, “Sake made with Omachi and Tsurubara yeast is unique in Japan. I think it has a taste that can only be produced here. These words reveal his unwavering confidence. When Mr. Shimizu took over as toji (master brewer), he focused on “Junmai Ginjo Omachi,” which uses Omachi sake rice produced in Okayama Prefecture, as the core product of the brand. Currently, the Seikou brand is differentiating itself by brewing with Tsurubara yeast and offering a variety of products using different varieties of sake rice.

The Growing Appeal of Seikou

When the Seikou brand was released, it was very well received by buyers for its innovative taste. On the other hand, he realized that flower yeast is still not generally recognized. He says, “I think there are many people who don’t know what yeast is in the first place,” and he doesn’t put much emphasis on promoting the distinctive flower yeast as the main ingredient.

We place importance on having people experience the taste by drinking it. I think that if people feel that this is what flower yeast is after drinking it, then the goodness of the yeast will gradually spread.

An unexpected gift from Yatsugatake

The quality of the water is very important in creating a clean, refreshing taste. Mr. Shimizu says that he places great importance on water, and that all of his sake is brewed with water from the Yatsugatake Mountains. Hokuto City, where the brewery is located, is rich in Yatsugatake subterranean water, which is pumped from a 10-meter hand-dug well that gives the brewery its name. The water is classified as soft, medium soft, medium hard, or hard depending on the concentration of calcium and magnesium in the underground water. In Japan, where the land is narrow and the slopes are steep and the water flows out to the sea quickly, the calcium and magnesium in the ground are absorbed in a short time, so the water is often soft with a low concentration. However, the subterranean water here in Yatsugatake is influenced by the complex geological strata, so it is not soft water, but medium-hard water. Tsurubara yeast has a relatively weak fermentation power, but the hardness of the water helps it, like a “source of energy,”” says Shimizu. He recalls how he felt when he first started brewing sake in this area, saying, “I was very happy that the ingredients I wanted to use and the characteristics of the region happened to match, and I was able to create the flavor I was aiming for. The land of Yatsugatake responded in an unexpected way to the craftsman’s repeated research to create delicious sake.

Unchanging, unwavering sake brewing

Mr. Shimizu’s commitment is not to change the taste of the brand. He is committed to “never changing the taste of the brand,” which means “never blurring. After many years of sake brewing, the quality of the rice and environmental factors of the year can cause the taste of the sake to gradually deviate from the ideal. The difficult point is how to keep it within the framework of “Take-no-i” and “Seikou”. In order to maintain a consistent flavor, he says, the “strong points” of the ingredients, such as the aroma, are sometimes suppressed. Why does he insist on “not changing the flavor of the brand” to such an extent? The reason is the “customers” who look forward to drinking his sake.

He says, “There are many sake brands with the same name that have completely different tastes, and if you look around the world, there are many sake brands that have changed in taste. Of course, different sake breweries have different ideas, but I believe that the first taste is the one that leaves the biggest impression on the drinker. So I don’t want to betray that impression.

Preserving the Taste for Future Generations

In 2017, there was a new change in the Take-no-i brand, which has been well-loved for many years. In addition to the existing product lineup, new “Tokutei Meisho-shu” (special name sake) such as “Junmai Ginjo” and “Tokubetsu Honjozo,” which can only be named after sake rice that meets strict conditions such as the rice polishing ratio and ingredients used, have been added to the lineup. Despite these changes, however, the company continues to make locally-oriented sake, such as using Hitogokochi, a sake rice grown in Hokuto City, Yamanashi Prefecture. Shimizu’s steadfast sake brewing style is still alive and well, not only in the “Seikou” brand, but also in the “Take-no-i” brand, where the taste has remained unchanged.

As for the future outlook, Shimizu is determined to improve the current products to increase public recognition, but he has no plans to change the flavor of the brand. The refreshing and easy-to-drink taste of Qinghuang will surely continue to be accepted in the future. I believe it will be loved for a long time and remain as a sake. Mr. Shimizu’s words are imbued with a sense of responsibility to the customers who look forward to his sake and a solid confidence in the sake he is brewing. With the trust and experience he has built up, the unchanging taste of Seikou will be passed on to future generations.

The post Take-no-i Sake Brewery” brews sake with a consistent taste using flower yeast and Yatsugatake subterranean water / Hokuto City, Yamanashi Prefecture first appeared on NIHONMONO.

Matsuya Sake Brewing Company is located in Fujioka City in southwestern Gunma Prefecture, bordering on Saitama Prefecture. The sake “Ruka,” which uses water from the Kannagawa and Ayukawa Rivers that gushes from the Mikabo Sankei mountain range, which is ideal for sake brewing, is attracting attention as an original sake created by the enthusiasm of the sixth generation brewer, Hiroyuki Matsubara, who is also the toji, the president of the company.

The Sixth Generation Envisions a New Gunma Sake

Fujioka City in Gunma Prefecture has a mild climate with mountainous terrain in the west and the Kanto Plain in the east. Matsuya Sake Brewery, which has been producing sake here since 1951, was originally founded as a rice wholesaler in Toyama Prefecture during the Edo period and began brewing sake in the late Meiji era. The brewery later moved to Fujioka City in Gunma Prefecture, which is close to the large market of Tokyo and blessed with a natural environment, and has been making sake that is suited to the locality of Gunma. After the previous master brewer retired due to old age, Hiroyuki Matsubara, the sixth generation brewer and president of the company, became the master brewer himself and has been involved in production ever since. With a production of only 250 koku, the small brewery produces sake that is made by hand in the traditional way, with a modern approach that is in tune with the times, offering a new kind of Gunma sake.

Returning to his hometown to fulfill the role of the eldest son, the sixth generation

Born and raised in a sake brewery, Matsubara was not interested in sake making as a child, and after graduating from college, he began working for a street brand to pursue a career in fashion. He decided to return to his parents’ home and take over the family brewery.

He said, “At one time I ran away from home to do something different from the family business, but since I am the eldest son, I decided to take over the family business. I had a sense of fulfillment from having done what I loved in the outside world, so I honestly thought I would return to my parents’ house and do my best.

At the time, however, we were in the midst of the shochu boom. The brewery mainly produced sake for celebratory occasions such as elections and weddings, but Mr. Matsubara felt that this alone would eventually make it difficult to run the business. However, he felt that this would eventually become too difficult to manage. Since he was taking over the brewery, he wanted to make sake that would be sold at restaurants, and he began to think about creating his own original sake at the brewery.

I want to make Gunma sake that fits the times.

Mr. Matsubara joined Matsuya Sake Brewery and began learning sake brewing from scratch at the brewery. At the same time, in order to create his own original sake, he went to study at the “Red Brick Sake Brewery” in Oji, Tokyo (now the National Institute of Sake Brewing), which has contributed to the development of sake brewing in Japan, and learned from senior brewers at Gunma Prefecture’s technical exchange meetings.

At the time, the generation older than myself favored dry sake, and many of the breweries around us were producing it. However, as the number of senior brewers I met at the engineer exchange meetings and the number of brewers of the same younger generation as myself increased, the trend of sake preferred in the market started to change. The fruity, aromatic sake that I like is getting more attention.

In his search for sake that suited the times, he went to restaurants recommended by a toji he respected, read books, and actively sought advice. He was advised that “marketing is important, but at the end of the day, your own feelings are important,” and he decided to create a fruity, fresh sake that was becoming popular and had a flavor he wanted to drink.

Deciding on a Brand Name from a Child’s Name Candidate

Mr. Matsubara decided that if he was going to make his own original sake, he wanted it to be fragrant and fruity, close to the kind of sake he had always dreamed of making. He imagined the taste of sake like “Jyushiyo” and “Houbiden,” which he had been shocked by when he drank them, and through a process of trial and error, he came up with the ideal name for the sake. When he brought the sake to the distributor, he was advised by the Matsuya Brewery to think carefully about branding if it was to be a new brand.

At the time, I had just had a baby, and I was thinking of a name for my child, and I found a name that fit the image of the sake I wanted to make, “Nagare Shine. We named our new sake brand “Ryu-ki”.

In addition to the existing brands “Tosei” and “Hiraijo,” the new brand name “Nagareki” has been added to the existing brands, and the brewery has launched its own brand. The words on the “Ryuki” label were written thousands of times by Mr. Matsubara himself, he says.

Sake brewing that takes advantage of the quality of the water

When making Nagareki, Mr. Matsubara’s first image was of a sake that would be enjoyed for its aroma. However, the sake produced in Fujioka did not have as much of an aroma as he had expected. The sake made in Fujioka, however, does not have as much aroma as one might expect, and yet it has a slightly citrusy, acidic flavor, he says.

We dig a well in the groundwater of the Kannryu and Ayukawa Rivers and use it as brewing water,” he said. The water is very soft, with a German hardness of about 6. For rice, we use Yamada-Nishiki and other sake rice suitable for our brewery, such as Niigata’s Gohyakumangoku.

At first, he had a hard time producing the sake he envisioned. As he repeatedly experimented with different types of rice and yeast and their compatibility with water based on various data, he gradually began to see changes in the taste of his sake. It was not the fragrant, fruity sake that he wanted to make, but he began to see the characteristics of Fujioka, a sake with a subdued aroma and a slightly citrus-like acidity that the region produced. I am now thinking of making “Ryuki” in a way that makes the most of this character.

Sake made with the same routine

Matsuya Brewery is a small brewery with only five employees, including part-time workers. Because of the small number of employees, the brewery takes a longer production period, and they are conscious of following the same routine every year to keep the rhythm of the brewing process.

Although we have a small number of employees, we produce sake in small batches, sticking to traditional handmade methods in order to produce higher quality sake. In particular, the pressing process is carried out slowly and under pressure using an old-fashioned machine that has been handed down from generation to generation, resulting in a clean and gentle sake quality.

The traditional technique of koji making, which easily affects the flavor of sake, is employed. Steamed sake rice is exposed outdoors and exposed to wind to evaporate the moisture, while controlling the temperature to the desired level. In order to allow the fermentation of unrefined sake to proceed slowly at low temperatures, the rice is pounded for more than 50 hours to allow the mycelium to reach the center of the rice, producing a clean koji that matches the quality of the sake.

He began to think about pursuing refined sake by using traditional koji making that is not influenced by trends, and by changing the flavor of the sake by combining the two.

Creating sake that can be handled by restaurants

In branding Ryuki, Mr. Matsubara says that he had a strong desire for the sake to be sold in restaurants. He also tried a different approach to the sales of sake than what the brewery had been doing until now.

We decided to limit the distribution of “Ryuki” to only those dealers who are willing to sell it to us. We chose only those distributors who were willing to sell our sake, and we are still doing business with them today.

Limited distribution has the advantage of increasing the value of the brand and differentiating it. However, it also has the disadvantage of not being able to market the product unless the distributors approve of it.

When Ryuki was just starting out, there were few dealers who would accept his brand, and he was sometimes turned away, told to “go study more. There was even a distributor who finally accepted our brand after three years of trying,” says Matsubara.

Ryuki,” a brand created with his own ingenuity

Nagare Kiki” was created with the image of a fresh, fruity flavor that would flow and shine in the mouth, and it is now turning out to be exactly what the name implies.

There are still things I need to work on, but after 17 years of making “Ryu-Kiki,” I think I’ve gotten about 50% closer to what I’m aiming for,” he said. I think I am getting better and better, but in order to raise it another 50 percent, I think I need more experience, more ideas, and more effort than I am capable of at the moment.

Two years after taking over the Matsuya Brewery, he launched his own brand, Ryuki, which became popular mainly among restaurants, just as Mr. Matsubara had hoped, and is now gaining fans among the general public as well. The experience of creating an original brand from scratch, which Mr. Matsubara has been dealing with ever since he became toji, has had a positive impact on the other sake that Matsuya Brewery has been making for many years, and the future of this small brewery is beginning to look brighter.

The post We want to create an original brand. Matsuya Sake Brewery’s passion for “Ryuki” / Fujioka City, Gunma Prefecture first appeared on NIHONMONO.

Kangiku Meikyu has been refining the quality of its sake based on the concept of brewing from the climate of Chiba, and is now attracting attention as a representative hope of Chiba Prefecture’s sake breweries. The company fell on hard times after the retirement of the previous master brewer, but has since recovered with a single-minded focus on putting the drinker first. The craft beer they produce in parallel with their sake has won awards at international competitions, and their commitment to challenge has not faded away.

Aiming to make sake a part of Chiba’s food culture

Kangiku Meikozo is located near Kujukuri Beach, which faces the Pacific Ocean, in a corner of rice paddies spreading out on the horizon. The brewery has a long history, having started sake brewing in 1883, using the groundwater and abundant rice that enrich the region as raw materials. During the Showa and Heisei eras, the company’s business with major supermarkets in Chiba Prefecture increased, and under the leadership of Kenichi Sase, the fifth generation Kangiku owner, the company rebranded all of its brands to promote high value-added products. The company shifted its business focus to sake retailers nationwide, and the brushed-up quality of its sake was highly evaluated, leading to an increase in production volume every year since Mr. Sase took over as the fifth generation.

Sake that Synergizes with Food

Mr. Sase says that he aims to make sake that is “light and easy to drink,” but that this does not mean that it is a thin sake, but rather a sake with a certain depth. It is a sake that has enough presence to create a synergy of deliciousness, with the flavor of the sake accompanying the food. Sake that is light and has a clean aftertaste that does not interfere with the food and does not tire one’s palate. Sake that supports the food culture is the guiding principle of Kangiku’s sake brewing.

Imbuing Sake with the Climate and Scenery of Chiba

Kangiku is focusing on a series of sake products that fully express the “Chiba-Kujukuri-ness” of the region. Each product image suggests imaginative situations in which the sake may be enjoyed.

The “Fusa no Kangiku” series is a basic sake series that can be enjoyed on a daily basis, using Chiba rice in some of the four lineups to explore the possibilities of local rice. The DISCOVERY series, which uses all rice produced in Chiba Prefecture, is a light nigori (lightly nigori) draft sake, creating a refreshing sensation. The “Occasional” series, also made from raw sake, is an unfiltered, unpasteurized junmai-daiginjo that is brewed only once a year and designed to “color special moments.

The “OCEAN99” series, which is based on the theme of the Kujukuri region, can be said to be the face of Kangiku. Inspired by the beaches of Kujukuri, which offer a variety of seasonal scenes, these seasonal junmai ginjo and junmai daiginjo-shu are characterized by their fresh, crisp flavors reminiscent of sea breezes and whitecaps. The rice used is changed seasonally, and the brewers try to work backwards from the product image to brew with a variety of rice, including not only rice grown in Chiba Prefecture, but also Suisei, a sake brewing rice from Hokkaido, and Dewa Sanzan, a rice from Yamagata.

Brewing sake that retains a sense of freshness

At the brewery of Kangiku, there are many ways to create a fresh taste while making the most of the rice’s characteristics. Some of the previously mentioned OCEAN99 sake is fire-aged, and the introduction of a “pass stripper,” a machine that can heat the sake after bottling, gives it a light, unpasteurized flavor.

In addition, a unique feature of Kangiku’s brewing is that the flow line of equipment is connected in the shortest possible time, with freshly pressed sake immediately sent directly to a thermal tank with refrigeration capabilities. Sase explains, “We can do this in about three days, so even once the sake has been fire-aged, it retains its freshness.”

In addition, to ensure stable quality, the company conducts component analysis during the fermentation process and utilizes temperature-controlled storage facilities in the warm climate of Chiba Prefecture, among other efforts to maintain and improve quality from every possible angle.

Desperate Sake Making Begins with the Toji’s Declaration of Retirement

The biggest turning point after Mr. Sase took over the brewery was when the previous toji, who was in charge of brewing, announced his retirement the following year, saying that he would no longer be the toji. Even though the reason was his advanced age, Mr. Sase was troubled by this sudden turn of events. At that time, Yusuke Yanagishita, who was still in his late twenties, came forward and volunteered to take over as toji.

From there, Mr. Yanagishita worked hard to master the brewing techniques. The previous master brewer stayed with him for a while to teach him the techniques, and little by little he was able to achieve a satisfactory result. Sase recalls with nostalgia, “We all started drinking sake at 2 or 3 a.m. and learning how to make new sake. When we were drinking sake at the restaurant and it was time to go home, we wanted to make sake that would make people want to go home after drinking it one more time. We all had a strong desire to make something that would leave a lasting impression on people’s memories.

This single-minded desire, which has remained unbroken to the present day, has been the driving force behind the company’s rapid progress.

Continuing to Take on New Challenges

Sangiku’s challenges know no bounds. In fact, Kangiku has been producing craft beer at its brewery since 1997, and KUJUKURI OCEAN RICE ALE won the Grand Prize in the rice beer category at the “World Beer Awards 2022,” an international beer competition. KUJUKURI OCEAN RICE ALE” won the Grand Prize in the rice beer category at the World Beer Awards 2022. KUJUKURI OCEAN RICE ALE also uses Chiba-grown Koshihikari as a secondary ingredient, giving the beer a strong Chiba identity.

In the fall of 2024, a taproom called TAP ROOM 99 will open near Chiba Station, where Kangiku’s craft beers can be tasted. We want to listen to what our customers have to say about our beer and sake,” he said. I think it is necessary to make minor changes in sake brewing little by little while finding out what kind of sake people are looking for.

The company name “Kangiku” was named after the winter chrysanthemum, a small but dignified flower that blooms in winter, with the hope of brewing dignified sake despite the small size of the brewery. This humble attitude of putting the drinker first may well become a tradition of sake brewing that leads to the future, filled with a spirit of challenge and unafraid of change.

The post Kenichi Sase, 5th generation brewer of Kangiku Meikozo, a refined sake brewery that plays a role in Chiba’s food culture / Yamatake City, Chiba Prefecture first appeared on NIHONMONO.

The “Hakugakusen” brand of Yasumoto Sake Brewery was launched in 2001 by Yasumoto Takeshi, the current head of the family and master brewer, at the age of 27. Rather than relying on the traditions of the brewery, which was founded in 1853, Yasumoto has repeatedly refined “Hakugakusen” through trial and error, placing emphasis on data. This journey has now spanned more than 20 years, and the brand continues to evolve.

To create a new brand

The Togo district, where Yasumoto Sake Brewery is located, is in the southeastern part of Fukui City, a region blessed with nature and history. The Asuwa River flows to the north, and the rich farmland stretches out, producing Togo rice, which is renowned for its delicious taste.Near the historical site of the Asakura clan, a warlord family from the Warring States period, the Toda River runs parallel to the Togo Kaido Road, where temples and sake breweries associated with the Asakura clan stand, including Anmoto Sake Brewery, which has a long history.

Founded 170 years ago.The revolutionary figure of the 47th generation of the Anmoto family,

The Anmoto family, which has been in existence since the Heian period, was once a prominent family engaged in money changing and forestry. They transitioned to sake brewing in 1853, the year the Black Ships arrived. Anmoto-san, the 47th generation of the Anmoto family, graduated from the Brewing Department of a university and joined the National Research Institute of Brewing in Hiroshima Prefecture, where he studied not only brewing but also marketing.There, he interacted with other successors of his generation from renowned breweries across the country and discussed their dreams for the future, which strengthened his desire to launch his own brand.

The birth of the Hakutakusen brand

Before Mr. Yasumoto returned to Fukui, Yasumoto Shuzo only produced regular sake, such as junmai and ginjo, which were not designated as specific types of sake, except for sake for competitions.At the time, nearly 10 years had passed since the introduction of the specific designation system, and high-quality sake had become widely recognized as a standard for selection. Fearing that the brewery would disappear if it continued to produce only ordinary sake, Mr. Yasumoto joined the brewery in 2000 and launched the new brand “Hakutakusen” the following year.The concept is “a solitary, refined sake to accompany meals.” The sake is designed to complement dishes while refreshing the mouth and throat with each sip, leading one to unconsciously reach for another cup. This unique taste is expressed through the word “solitary.” The brand name also carries the wish that “people will gather like mountains around the sake made with water from the Shirayama mountain range and brewed in the mountainous region of Togo.”The launch of the new brand is a new challenge for Yasumoto Shuzo to uphold its 170-year tradition, and Yasumoto has thoroughly reevaluated his approach to sake production and sales, repeatedly making improvements while prioritizing data and current trends.

A product lineup that generates buzz

“Hakutakusen” currently offers five regular products, including junmai, junmai ginjo, and junmai daiginjo, as well as seasonal products sold throughout the year, with a lineup of approximately 15 to 20 varieties.Seasonal sake products typically include new sake released from winter to spring and “hiyo-oroshi,” which is sake that has been heated once and stored before being shipped in autumn. However, “Shirayama-sen” releases seasonal products in sync with cherry blossom season and the start of the Echizen crab season, leveraging Fukui’s signature attractions—cherry blossoms and Echizen crab—to generate buzz.

“Hakutakusen” has been selected twice as the in-flight sake for domestic first-class flights and has won eight consecutive Platinum Awards and a Gold Award at the French Sake Tasting Competition, earning high acclaim both domestically and internationally.

All-Fukui sake production as a brand

The bottle of “Hakutakusen” features the “FUKUI RICE ONLY” mark, which certifies that it is made exclusively with rice grown in Fukui Prefecture since 2022. Mr. Yasumoto’s commitment to using only rice from Fukui Prefecture for his sake production stems from his desire to differentiate his product in today’s market.“In modern times, delicious sake has become the norm. We at Anmoto Sake Brewery have spent a long time considering what else we can express. Ultimately, we arrived at the idea of crafting sake entirely from Fukui’s water, rice, and terroir.”

Aiming for an extremely clear and light taste

The Fukui Prefecture-produced sake rice used by Yasumoto Sake Brewery is “Gohyakumangoku” and “Gin no Sato.” Gohyakumangoku is known as one of the main production areas in Fukui Prefecture, while Gin no Sato is a sake rice developed in Kyushu. To arrive at this point, the brewery conducted trial brewing with various sake rice varieties such as Yamada Nishiki and Omachi.

“Gin no Sato was the most suitable variety for this region in terms of its ability to withstand the high polishing required for ginjo sake, as well as its ease of cultivation and cost-effectiveness.” Gin no Sato was transplanted from Kyushu to Fukui, and local farmers have been cultivating it specially for 10 years. In recent years, it has also gained attention as a variety that can withstand high temperatures in summer.

Keeping the koji-making process clean

Mr. Yasumoto limits himself to two types of sake rice because, as he explains, “First, I narrow down the rice I use, then master the sake-making process that suits that rice.” This logical and clear thinking is reflected in his statement: “What’s essential for the future of Japanese sake is a light flavor. To achieve that consistently, we continue to experiment and refine our methods.”

Pursuing a clearer flavor

“The underground water we use at our brewery is a medium-hard water rich in minerals, which promotes active yeast activity and alcohol production. We pay meticulous attention to controlling this balance appropriately.”

Targeting new markets with the “Hakutakusen” brand

When Mr. Yasumoto launched “Hakutakusen” and began producing junmai sake and ginjo sake, the company had no prior shipping record, so it was a true start-from-scratch endeavor in terms of sales. He gathered information about sake retailers that prioritized quality control from magazines and other sources, was introduced to other breweries, and ventured outside the prefecture to establish business relationships one by one. That pioneering spirit is now turning its sights overseas.Currently, approximately 10% of Anmoto Shuzo’s shipments are destined for Asia, with plans to expand into Europe and the United States in the future.

Recently, the company has developed a pure rice daiginjo sake inspired by “assemblage” and an original glass designed specifically for ‘Hakutakusen’ to enhance its flavor. These innovative proposals to globalize Japanese sake will further elevate the brand value of “Hakutakusen” and undoubtedly make its name resonate worldwide.

The post Refining the “Hakugakusen” brand and now aiming for the world. Takashi Yasumoto, Yasumoto Shuzo / Fukui City, Fukui Prefecture first appeared on NIHONMONO.

Tochigi City is located in the south of Tochigi Prefecture. Iinuma Meikozo is located in the northern part of the city, in a peaceful area surrounded by fields in Nishikata-machi. Iinuma Meinjo is a sake brewery that produces straightforward sake, focusing on two brands: “Suginamiki,” which is well-loved by the locals, and “TATARA,” which focuses on unfiltered, unpasteurized sake.

The head of the family for generations gives the sake a new name.

Tetsunori Iinuma, president of Iinuma Meikozo Co. He himself is a master brewer.

Iinuma Meinjo was founded more than 200 years ago in 1811. The founder, Mr. Iwajiro, left his birthplace in Niigata and trained at a sake brewery in Utsunomiya before setting up his own business here.

As the brewery has continued to produce sake over the generations, various brands have been created. Currently, three brands remain: “Fuki,” a regular sake created by his grandfather; “Suginamiki,” created by his father; and “Sugata,” created by Mr. Iinuma, now the ninth generation, of which “Suginamiki” and “igata” are the two main brands produced.

Suginamiki” is named after the Nikko cedar trees that impressed Mr. Iinuma so much that he named his sake after them.

Iinuma’s father, Kunitoshi, was the brewer. Kunitoshi often visited Nikko on business trips to liquor stores.

On the east side of Nishikata-machi, where Iinuma Meinjo is located, is the “Nikko Reiheishi Kaido,” a road that was taken by the imperial envoys (Nikko Reiheishi) to Nikko Toshogu during the Edo period (1603-1868). Even today, many people take this road when going to Nikko, as did my father Kunitoshi.

As this road heads north toward Nikko, it passes through the Nikko Cedar Namiki Kaido, a road lined with some 12,000 cedar trees on both sides of the road. Kunitoshi was impressed by the grandeur of the cedar trees every time he passed along the road. He suddenly realized that there was no sake named after this wonderful landmark in Tochigi Prefecture, so he decided to sell a sake named “Suginamiki.

Suginamiki, created by Niigata’s Echigo Toji, has a light, dry taste. It is made with locally grown rice such as “Yamada-Nishiki” and “Yume-Sarara” produced by local contract farmers, as well as with yeast produced in the prefecture.

To keep the brewery going, Iinuma himself went into sake brewing.

The current president, Tetsunori Iinuma, joined Iinuma Meinjo in 1994 after working outside of the prefecture. At first, he was not directly involved in sake production, such as bottling and delivery. However, the toji (master brewer) who had come from Niigata was getting old, and Mr. Iinuma felt that “without local sake brewers, we would be losing our edge. He hired locally, but after less than a year, he was forced to resign.

Mr. Iinuma said, “Please don’t quit.

Please don’t quit. I will join the brewery, and we will start from the kamaya (the name given to the person who washes and steams rice in the sake brewing process) together.

This was the moment when the brewery owner himself decided to start sake brewing.

Freshly pressed sake tastes the best. The commitment to unfiltered, unfiltered, unfiltered sake

Another concern of Mr. Iinuma, who has returned to Iinuma Meikozo, is that people will think that “Suginamiki” is a Nikko sake. He wanted to make a brand with a local origin, and that is what “Sagata” is.

The name was taken from the “Sugata-mi no Ike” pond in Manago, Nishikata Town, which is associated with the legend of Obikuni, the eight hundred bishop nun. The original “Sugata” was a junmai ginjo produced by the Echigo toji, which involved filtration, hi-ire, and addition of water after the sake was pressed. While this was naturally delicious, Mr. Iinuma felt more strongly that “sake tastes best when it is pressed as it is! He said, “Unfiltered nama sake tastes better when it is pressed.

Iinuma decided that he wanted to convey the taste of unfiltered, unpasteurized sake, and decided to make mainly unfiltered, unpasteurized sake without filtration, heating, or adding water after pressing. This was about 20 years ago.

Sake brewing using not only local but also Hokkaido rice

Currently, Suginamiki is made with locally grown rice such as Yamadanishiki, Gohyakumangoku, and Yume Sarara, all of which are grown by local farmers, but in addition to local rice, Aiyama from Hyogo Prefecture, Omachi from Okayama Prefecture, and Hokkaido rice such as Ginpu, Comet, and Kitashizuku are also used. Hokkaido rice is also used.

The reason why they actively use Hokkaido rice is because the owner of a Hokkaido izakaya, who likes “TATARA” and is a close friend of theirs, mentioned to me that he would like to try “TATARA” made with Hokkaido rice.

I thought Hokkaido rice might be too hard, but if you make it right, the flavor comes out right and it tastes great,” says Iinuma. Iinuma says that pumping water for the rice requires some experience and know-how, but “it produces a beautiful flavor.

Using the Blessings of Nikko’s Rivers in Sake

Iinuma Meikozo’s water is said to come from the underground water of the Oya River that flows through Nikko. The Oya River, which originates in the majestic mountains of Nikko, is a first-class river that flows through Nikko City via Kegon Falls, one of the three most famous waterfalls in Japan, and then joins the Kinugawa River.

The subterranean water pumped up from 14m below the ground is soft water, and sake made with this water has a rich aroma and flavor, and is mild on the palate. When a local company cooperated in a water quality survey, it was reported that “the water here is similar in composition to spring water from Mt.

For those who seek this taste and continue to drink it

Most of the sake produced under the brand name of “TATAJI” is “unfiltered, unblended sake. The fresh, umami, and rich taste of unfiltered nama sake is attractive, but its richness and high alcohol content may divide consumers’ tastes.

While some sake breweries have reduced the alcohol content or lightened the flavor to make it less heavy, Iinuma says, “We have to make our sake ‘straight’.

These days, there are a lot of sweet sake with a refreshing taste, but there are always people who want a more “harsh” sake. I think that’s why we have a sake brewery like ours.

Sake brewed “straightforwardly,” without being influenced by trends

The current production volume is approximately 550 koku (about 55,000 bottles), with about 300 koku of “Suginamiki,” a light, dry sake made with locally grown rice and yeast, and about 250 koku of “Sugata,” an unfiltered, unpasteurized sake with a robust aroma and flavor that makes full use of the characteristics of carefully selected rice, including rice grown in Hokkaido.

When we asked Mr. Iinuma what the future holds for the brewery, he answered humbly, “We have no plans to greatly increase the production volume, but to sell out what we make and keep the brewery going as long as possible.

Every year, Mr. Iinuma sends samples to sake retailers, saying, “If you really like it, please order it. Iinuma’s sales approach is just as earnest as his sake brewing.

Iinuma-san’s expression is smiling from start to finish as he says, “I want to continue to make sake that people will recognize as Iinuma’s own when they drink it.

His expression is always smiling. He is unpretentious and gentle, yet you can suddenly sense the strength of his core. It is as if Mr. Iinuma himself is the embodiment of the sake he produces.

Sake made in a land blessed with abundant nature, air, and water. This earnestness is the reason why Iinuma Meikozo’s sake continues to be loved.

The post Straightforward and serious sake brewing in the future. Iinuma Meizo produces unfiltered unpasteurized sake “Sugata” / Tochigi City, Tochigi Prefecture first appeared on NIHONMONO.