April 01, 2019

In 1832, when the head of the Uesugi clan first visited the Shonai area he was so amazed by the quality of the water that he recommended sake production to first generation Heishiro.
And so, in 1854, Heishiro began making sake. In the following year 1855, the visiting Daimyo of the Sounai Clan, Sakai Tadakatsu was presented with the sake and in return christened the brand "TATENOKAWA" (English Name: CASTLE BROOK). At the end of the Second World War, it is thought that were almost 7000 sake breweries.
This figure peaked in 1975 but has been on a steady decline ever since. Presently, as of 2014, there are only 1300 breweries that actually make sake.
They plan to make sake popular again by spreading sake culture and tradition throughout Japan and beyond.
As Japanese Cuisine becomes more and more popular throughout the world, so too does sake. Their goal is to make sake that appeals to and is recognized by people globally.


April 01, 2019

Kenbishi is known as the first sake brewery to be branded in Japan. Founded in 1505, they located in the Sake region of Nada near Kobe, the water quality and minerality is very different from the ones found in the rest of Japan.  It could be the model for Sake from the Nada district of Kobe, which is known as “masculine sakes” due to the high mineral content of the region’s water. Kenbishi uses the traditional Yamahai method which takes a great deal of time but they keep their tradition and their motto is  “we must be like a clock that’s stopped”.  They make an effort to preserve their taste. It would be sad if you drank a Kenbishi's sake and no longer recognized the taste that your grandfather loved... to enjoy the way its taste has the power to bring back past memories. They believe in this power of sake.

Miyasaka jozo

April 01, 2019

Crafted by skilled hands at Masumi’s two breweries in the Suwa region of Nagano Prefecture.
Local rice and pure mountain water combined with the best brewing traditions and techniques.
The brewery was firmly established by 1662 and had done well enough to gain the praise of several historical figures. It is said that Matsudaira Tadateru, sixth son of the first Tokugawa Shogun and part-time resident of Suwa, was so fond of their sake that he always kept it by his side. And Otaka Gengo, one of Japan’s famous 47 ronin warriors, praised its smooth taste.

They began using the name “Masumi” for their sake at the end of the Edo period (1603-1867). Masumi, which means transparency or truth, is the name of a 8th century bronze mirror kept at the Suwa Taisha shinto shrine. Their family had provided the shrine with sake for centuries, so it was only fitting that their sake took the name of the shrine’s “Masumi Mirror.” Masmi brewery struggled for a long period to keep up their business but they worked hard to "make the best Sake in Japan" in the end, this brewery not only holds a distinguished award-winning history at Sake fairs, but Masumi achieved even greater prominence in 1946 when brewmaster Kubota, discovering a lovely aroma emanating from one of the brewery's fermentation tanks, requested that an expert from the National Research Institute of Brewing be called in for consultation. Samples were taken and it was soon confirmed that a new yeast variety, Association No. 7, had been discovered.
In the sake world, discovering a new yeast is like receiving the NobelPrize, and only a handful of breweries enjoy this distinction. With its gentle, pleasing aroma and ease of use, No. 7 soon spread beyond Nagano Prefecture, and today continues to be used by over half of the breweries in Japan. In 2002, Masumi released a redolent, old-style sake with an insouciant 21st-century attitude called "Nanago" (No. 7) in tribute to the famous microorganism to whom the sake world owes so much.

Masuda tokubee

May 15, 2017


Kitagawa honke -Tomio-

May 15, 2017

江戸時代 明暦三年(1657年)京都・伏見に創業。300年以上にわたり伝えられた伝承の技と原料にこだわり、京都・伏見の豊かな水に恵まれた環境のなかで京都の食文化とともに歩んできた蔵。そして伝承の技にさらに磨きをかけ、全国新酒鑑評会では通算16回の金賞を受賞。近代的な設備や最新技術も積極的に導入することで、最新技術と人の技を融合し、本当に価値のある日本酒の提供を目指す。


May 15, 2017

創業1711年(正徳元年)近江地酒多賀は、滋賀県の東部、延命長寿で名高い多賀大社の鎮座します多賀町の芹川のほとりに位置し、鈴鹿の山々から湧きだす清流と、選りすぐった近江米で、日本酒を製造。皆様方に喜んでもらえる酒、末永くお付き合いできる酒をと、酒造りに力を注ぎ国税庁醸造研究所主催の全国新酒鑑評会で、12回の金賞受賞。清酒「多賀」の原水は鈴鹿山系「芹川」のミネラル分が多く含まれた地下水を使用。 そのミネラルが酵母に活力を与え、飲み応えのあるドッシリとした旨みが特徴。 伝統の技を機械に置き換え安定した品質と気持ちも年齢も若い社員の感性を最大限生かし、心を込めて清酒「多賀」を醸造。

Kenbishi shuzo

May 15, 2017



Inaba shuzo

May 15, 2017

筑波山の麓に居を構えて十三代。6代前の慶応三年より恵まれた米と敷地内の湧水を利用して男女川の酒造り開始。小倉百人一首にも歌われた、女体山と男体山の間を流れる沢の名を拝したこの酒は、創業以来、筑波山神社の御神酒として親しまれて来る。現在は六代目蔵元杜氏稲葉伸子が平成12 年より江戸末期より続く蔵元を継承。全国では少ない女性杜氏。伝統による酒造りの技法と、独自に学んだ醸造学や食文化の知識を融合。豊潤で繊細な酒造りには定評がある。稲葉酒造の仕込水は、今も蔵の裏山から沸き出る、筑波山の天然水。蔵元を訪れる人の喉を潤すこの水は、口に含むとそのまますっと体に入ってくるようなやさしい口当たり。滋味に富んだまろやかさが、お酒の性格にもそのまま反映。酒造りは、造る酒全てが、常に高い品質を保つ為に、計算に基づき洗米から発酵、麹造り、搾りに至るまで、機械では醸すことのできない蔵人の手作業による技法を屈して行う。搾りは、手間を惜しまず最も時間をかけた最高な搾り方法、「袋吊り」で行なっています。酒の質の一番高いところを自然の重みだけで一滴一滴落とした「雫酒」は、香りと味わいが凝縮された最高峰のお酒。




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