Aiming to Create a “Meal Companion Sake” that Connects Food and People, and Brings People Together Sake plays the role of ‘meal-pairing sake’, enhancing flavors and satisfaction when enjoyed with food—a concept particularly emphasized in Japanese sake culture. Kanenoi Shzuo, […]
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Creating the Best “DASSAI” within the Given Environment “Although blue dye comes from the indigo plant, it is bluer than indigo.”—this Japanese proverb, symbolizing a student surpassing the master, inspired the name DASSAI BLUE. It reflects a strong ambition: to […]
Taking on the Challenge of Sake Brewing with Various Rice Varieties from Chiba Prefecture Koizumi Shuzo is located at the foot of Mount Kano, with the Minato River flowing nearby and fields stretching across the area. “Since the time of […]
A Renowned Sake from Nagano Named after a Masterpiece of Modern Japanese Literature “Kisoji is entirely within the mountains.” This is the opening line of Shimazaki Toson’s novel, Yoakemae (Before the Dawn). The story, set during the turbulent times from […]
Japan’s First Nigori Sake, Along with Aged Sake, TOKI SAKE Association, Toast Ordinances… Numerous Challenges and Achievements The main building and brewery of Masuda Tokubee Shoten stand on opposite sides of the Toba Kaido Road, which runs directly south from […]
Uncompromising Craftsmanship, ‘Harmony Brews Good Sake’ Inherited from Master Early November, when it was still dark, light was already visible from far back beyond the curtain with ‘Tedorigawa’ printed. During the brewing season, staff routine at Yoshida Shuzoten is that […]
A Terroir like No Other Sake from the Springwater of Fuji “Geologists from around the world would surely want to visit here.” Dr. Kenichiro Kuda is said to have exclaimed with excitement, a former professor at the University of Tsukuba […]
Second Year of All Omachi Brewing: Support by Staff and Consumers Tsuji Honten accomplished in 2023 to use only omachi produced in Okayama Prefecture in their brewing, and this year’s season had started well. When asked how they were going, […]
‘Azumatsuru THE ORIGIN’ Born from Harnessing the Greatest Expertise “We brew sake with the hope of creating an opportunity (for even those that normally do not drink), to awaken people to the tastiness of sake by introducing a sake that […]
Miyamizu Provides the Foundation – Brewing with the Finest Yamada Nishiki through Kimoto Brewing The origin of the name of the area, “Nishinomiya”, traces back to Hirota Shrine located west from the capital of Kyoto. The “Miyamizu” spring water that […]
Crafting Sake with His Own Hands to be Able to Sell it in His Own Words Iwanoi Shuzo is located in Hanamizumi-cho, Ichinoseki City, near the southernmost border of Iwate Prefecture, right beside Miyagi Prefecture. Unlike the common practice of […]
Handing down to next generation honor of being in birthplace of sake Many brewing techniques established in major temples during the medieval Muromachi Period (1336-1573) had significant influence on modern practice. For example, three-stage mashing, morohaku (using polished rice for […]