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Commitment to sake brewing

Tree commitment to support the deliciousness of Sake
“Rice”, “Water”, “Toji” (chief brewer at Sake brewery)



Rice affects the taste of Sake. It is said that Sake brewing process begins with rice cultivating.  

Toji and Kuramoto (Sake breweries) pay particular attention to the raw material rice because it influences to the taste, flavor, alcohol and color of sake. The rice to brew Sake is mainly general rice (table rice) and Sakamai (sake-brewing rice). We use both of them. 

「一般米」 table rice  

The rice has various nutrients, so Sake becomes complex taste. We use general rice only made in Gif and brew Junmai-shu (made only from rice, koji and water), Honjozo (made from rice polished to at least 70%, water and a small addition of brewer’s alcohol) and Futsu-shu (the most common type of Sake in Japan). 

「酒米」 Sakamai (sake-brewing rice) 

Sakamai is the rice only for Sake brewing. 

Sakamai is excellent in making Koji, saccharification, and the production of flavor, so it can make high quality Sake. We use Sakamai selected from all over Japan, for example, “Yamada Nishiki”, “Omachi” and “Hidahomare”, which is rice suitable for Sake brewing made in Gifu, and brew “Junmai Ginjo”,” Junmai Daiginjo”, “Daiginjo”, etc. Please enjoy the difference of taste depending on rice. 


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Ogaki city is located in one of the artesian aquifers in Japan and is known as a city of water blessed with rich groundwater. Even now that urbanization has progress, we can find flowing wells in various places in the city. At the manufacturing warehouse in the city, high quality medium soft water with a hardness of about 50, which keep 14 to 15℃ throughout the year, is pumped from 50m underground. It is known that depending on the hardness of water, the taste of Sake is change, but our Sake brewed in medium soft water is characterized by soft and smooth taste. 



Sake brewing requires very delicate and complex process, and highly skills. These days, the development of brewing equipment has made it possible to control temperature, humidity, and fermentation conditions, but we think that the knowledge and experience of Toji, the chief brewer at Sake brewery, is not unnecessary. For example, the correspondence to the changing rice quality every year is one of the factors that make use of past experience.  We respect tradition and incorporate new techniques and try to brew sake that will remain in the memory of the people we meet. 

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