PAGETOP

Japanese English Chinese French
  • 醸
    酒造り・蔵の美学
  • 農
    米造り
  • 酒
    商品紹介
  • 食
    食への想い
Japanese English Chinese French
  • 醸
  • 農
  • 酒
  • 食
農 農
フェイスブック フェイスブック
農
自社田での米造り 自社田での米造り
自社田での米造り
Our approach
We started cultivating Yamadanishiki rice variety at our own rice fields in 2004 in Haramachi area of Tendo City where our brewery is located.

We started from small land about 17a. We have gradually been increasing cultivation areas and currently there is 550a in total.
栽培面積の推移のグラフ
栽培面積の推移のグラフ
ほぼドメーヌ化 ほぼドメーヌ化
ほぼドメーヌ化
We are “Sushi restaurant of Ginza” Our goal of sakemaking is very simple: “To brew best tasting sake”. We would like all customers to be able to enjoy the sake in the best condition.
Using high quality rice is essential to making high quality sake. Hence we decided to cultivate high quality rice by ourselves. However, we also would like to use excellent rice cultivated by the amazing farmers from all over Japan.

This style of sourcing ingredients is similar to that of a Sushi restaurant in Ginza.
Ginza is a district of Tokyo and is known as the most famous area for high-end sushi restaurants.
While the chefs essentially select local Tokyo ingredients, they also purchase the best quality materials from all over Japan, such as tuna from Oma port of Aomori prefecture and sea bream from Akashi port of Hyogo prefecture.

It is a pleasure to use outstanding rice varieties such as Yamadanishiki rice from Hyogo prefecture and Omachi rice from Okayama prefecture as a sake artisan. We are very happy to use these excellent rice varieties from top producers, not only Dewasansan rice, which is a local Yamagata rice variety. Our ability to source great sakemaking rice inspires us to make great sake.

We are not stuck to the idea of only using domaine rice. We would also like to maintain good relationships with diligent farmers as we aim to become “almost 100% Domaine style”.
栽培方針
To grow the highest quality of rice We have the following policies for cultivating sake rice.

1.Quality first. Not to focus on quantity

2.To grow rice and people together slowly with love

3.To use the minimum necessary amount of agrochemicals to control pests
(Lutte raisonnée = Growing with reduced agrochemical style cultivation method)
栽培方針 栽培方針
テロワールの表現 テロワールの表現
テロワールの表現
テロワールの表現
To utilize the terroir of each rice field Our brewery cultivates rice in 3 different areas of Tendo city, “Tozenji”, “Haramachi” and “Tamugino”.

Even though these are not distant areas, each area has its own specific environmental conditions such as rainfall, elevation, hours of sunlight etc.

We brew sake keeping in mind the different characteristics of each rice and terroir, and what it has to offer.
テロワールの表現
将来へのビジョン
Our vision to the future Have you seen beautiful terraced rice-fields?

It is very beautiful scene. You can imagine the rustling of the ears of the rice plants in the wind and the water flickering in the sunlight. This should instill in you a feeling of serenity and calmness. It certainly does for Japanese people, for whom appreciation for rice is imbedded at the cell level.

Unfortunately, these natural scenes are in danger nowadays. Of course we cannot solve this problem on our own but we can be a par t of t he solution in or der to conserve the rice fields. Breweries can work together for the future.
将来へのビジョン
将来へのビジョン 将来へのビジョン 将来へのビジョン
世界への挑戦
世界への挑戦
Evaluated sake in the world
We would like to grow sake rice overseas in the future. But first, we need to learn the best rice cultivation methods in Japan and use technology to bring this knowledge overseas so that quality rice can be grown.

Recently, there have been many issues of fraud in the food world, which has impacted society and people’s trust in the system.

The previously held assumption that “made in Japan = safe and reliable” is being questioned. In these times, the key factor is becoming more and more not the nationality of the producers but rather “who”, the producer is. We believe that rice production can be expanded overseas and that quality rice will be grown by responsible farmers.

We also believe that sake making in itself will be expanded to all corners of the world as sake appreciation and awareness also increase.

In fact, some unique micro “Craft Sake” brewers have already started to brew in the US, Canada and Norway etc. In the future, they will have access to the highest quality of sake rice and will push each other to perfect their craft.

In this environment we want Japanese sake and more specifically, sake brewed in Yamagata prefecture to be known for its high quality and the uniqueness it offers.
世界への挑戦