The spirit of “hanno hanjo (伴農繁醸)” or “prosperous brewing alongside agriculture” that brought out the originality of the brewery The image of tranquil and expansive rice fields that surround the brewery is still imprinted in my memory. Konucho, Miyoshi City, […]
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Sawanoi, Tokyo’s local sake that enhances Kanto cuisine Ozawa Shuzo is in western Tokyo, in nature rich Okutama. Right in front of the brewery nested in mountains is the Tama River, and a garden unfolds along its banks. A tranquil […]
Further advancement at the completion of a 3-year facility renovation We visited Nishida Shuzoten, brewer of “Denshu,” in mid-May in 2015 when the BY 2014 brewing was mainly over. Though brewing equipment and tools were already put away, once we […]
Taste of “Kakurei,” brewed with honesty at well-equipped and well-staffed facility The snowy Minamiuonuma City can accumulate 1 meter of snow overnight in the coldest of winter. The main street of Shiozawa is reminiscent of the past when it was […]
A taste long loved by locals, born from impeccable brewing techniques The 89-year-old brewery with its white walls and namako walls stands majestically. Takahashi Shoten, which brews sake under the brand “Shigemasu” in Yame-shi, Fukuoka, is a brewery known throughout […]
The history of sake brewing spun by the “harmony” between brewery and toji Seeing the brewing site and listening to the stories of the brewers reveals the true face of sake. The sake made with rice and water, crafted with […]
Restricting the rise of sake’s cumulative temperature to bring the highest quality to the consumer Tatenokawa Shuzo has been making only junmai daiginjo since Brewing Year (BY) 22, or 2010. They use Dewasansan and Miyamanishiki grown by contract farmers in […]
A tasty and flowing drop nurtured by the skills of Noto toji and the nature of Noto Brewers Miho Fujita and Toshiaki Yokomichi were pleased with the response from drinkers over the past year or two. Eight years ago, when […]
Raising the standard of sake quality by deftly deploying 30 different varieties of rice as ingredients I visited Sakata Shuzo in the central area of Sakata-shi, Yamagata on a cold, rainy day, in early December. I remember feeling excited witnessing […]
The birth of Yoemon brand, the embodiment of the ideal image of sake The somewhat incongruous sound of machinery filled the small, old-fashioned brewery. “Many breweries use them now, and we also installed a rice washer three years ago,” the […]
Rise to prominence through successful branding A striking name, a stylish and lustrous label with Ukiyo-e designs, its fruity aroma giving it a touch of class and elegance. Take a sip, and a delicate sweetness unfolds in your mouth. As […]
Rice polishing is the basic of basics, as thorough preparation of the ingredients. “You are probably overcome when visiting a brewery doing such unusual things?” asks Takahashi, who has been in charge of sake brewing for 30 years at Saiya […]