Sake is a fermented alcoholic beverage made from rice. To produce delicious sake rice, clean and delicious water is necessary. Surrounded by mountains and dotted with numerous natural wetlands, including Oze, the region has an abundance of clean, delicious water.
We brew Sake with the rice made in Aizu and Minami-Aizu district. Be located in the cool highlands, there is a large temperature difference throughout the day from summer to early autumn. It is the ideal condition for rice cultivation. These good conditions and the day-to-day efforts of aizu-farmers who know well the characteristics of the land have resulted in the cultivation of good rice for sake making.
At our brewery, sake brewing begins with polishing brown rice. We polish the rice ourselves using the rice-polishing machine in the brewery. The condition of the rice varies from year to year depending on the weather, the location of the rice paddies, and the farmers, so the rice is never the same. By polishing the brown rice ourselves, we can understand better the condition and characteristics of that year's rice from the time it was brown. This helps us to make the best Japanese sake. We believe that because the rice is grown with great care by farmers, we must take responsibility for it ourselves. Rice is polished slowly.
The rice polishing process generates a large amount of rice bran. Normally, they would be thrown away as industrial waste. But at our brewery, the rice bran is used as organic fertilizer in the rice paddies where the Sake rice is grown and in the fields where “Nango tomatoes”, a local specialty, are grown. The rice bran is also utilized for feedstock in raising Aizu Beef.
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