The joy of the Japanese.
We value the flavor of rice and strive to inspire.
Rice is the staple food of the Japanese people, and Japanese sake is brewed using rice.
There are many varieties of rice, each with its own unique umami, and every variety of rice has its own
delicious flavor.
The flavors of sake are also highly diverse, depending on the rice. Skillfully eliciting the characteristics
of rice creates high-quality flavor.
If the rice differs, then the flavor of sake should differ.
We value the inherent flavors of rice, and it is our job as a brewery to convey the joy and inspiration of
drinking Japanese sake by brewing delicious sake from different rice varieties.
Water is the heart of sake brewing.
The quality of sake is determined by how water is handled.
Pure spring water of good quality is absolutely essential to brewing great-tasting sake. Water alone will
change the flavor of sake, but the way it is handled also produces a profound difference in the resulting
sake if each and every step is not carefully carried out during preparation.
Mindfully handling the rice and water is of the utmost importance. In particular, the step of washing and
steeping the rice is the work of a few seconds. We meticulously monitor the temperature of the water used to
make our sake.
Every step we take is with the aim of producing high-quality sake.
Fine sake is crafted through harmonious teamwork.
Quite a few steps and expert craftspeople are involved in brewing sake.
It's not unlike team sports. For example, even if there is a skilled master brewer, great-tasting sake can't
be produced if even one of the craftspeople carrying out the various tasks is absent.
Delicious sake is crafted through harmonious teamwork. The methodical job of each craftsperson produces
delicious sake that in turn becomes a cup of sake that inspires.
Moreover, those techniques must be continuously passed on through generations.
