Introduction
Where
to DRINK &
Where to BUY
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Mitobe Sake Brewery was established by Yasaku MITOBE in 1898 and
located at Tendo, Yamagata where is the northeastern part of Japan.
For more than 100 years, we have been brewing Japanese Sake using
local rice, water from well and master brewer called "Toji".
Main brands are "Suifuyo", which was named after the name
of the flower that changes its color from white to pink, and "Yamagata
Masamune", that is famous for its sharp taste like Japanese traditional
legendary Katana (Japanese sword). |
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This is "KIBUNE", All the products are pressed by this traditional, beautifully Japanese lacqer coated tool.
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The
unique characteristics of Mitobe Sake Brewery are:
"KIBUNE" Pressing "KIBUNE" is a traditional tool for pressing Sake, and all the products of our brewery are pressed by this. We put the moromi (the mash) in canvas bags and squeeze the fresh Sake out or letting Sake drip out of the bags. Usually the
squeezing process is often done by machine, but by taking this older
method we can get more natural flavor which has less bitterness
and other unwanted elements. Plus because of the less pressure we
get more white lees called Kasu that tastes much better. Water The
brewerey can get great water from local well because of its location.
This water is the blessing from Tachiyagawa River, where is running
near here. Since the water has more minerals that is suitable for
the fermentation, our Sake gets drier than many other breweries.
This lead to the reputation of "sharp
taste like Japanese traditional legendary Katana (Japanese sword)". Master Brewer ("Toji") All
the past master brewers, called "Toji" are from local
area around here, and current Toji is Mr. Kyuichiro MITO. He has
been brewing "Yamagata Masamune" and "Suifuyo"
for more than 45 (!) years and has got national prizes for many
times.
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