Sake brewing

Our sake gives a feeling of four seasons from Chizu town

Brewed with sake rice full of Umami – Tama sakae and Yamada Nishiki

Tama Sakae rice

Cultivated by local farmers who attend the society for research on local sake rice and eastern area in Tottori

Yamada Nishiki rice

Cultivated by Tanaka Farm (Tottori)、Tomita rice(Hyogo), JA Awa-cho

average of rice milling ratio-55% which suits for Ginjo level

Soft water helps to brew mellow and gentle taste

Our spring water run through in total 30 km length from Mt. Oki over 100 yrs to reach us.

※The standard may change according to country / region

Improved enhanced Hiroshima brewing technique

Koji: Control Koji production process to make healthy Koji
Shubo ( fermentation starter ): Soku-jo Shubo which was invented in early 19th century.
Kobo ( yeast ): Apply dominant yeast (Kyo-kai kobo) No.7 or No.9 for most of our products ‘Yakami-Hime sweet’apply for proprietary yeast ‘Suwa Dandelion Kobo’
Moromi ( sake mash ): Maintain the fermentation process to make tasty sake

Aging is a process of characterizing our sake through seasonality of Chizu town

Our Junmai Daiginjo shu (OOTORI)

Purpose: Makes delicate and rounded palate
Method: Ageing in the bottle at minus 5℃ over 3yrs
Modification: Well balanced palate with ginjo aroma, subtle golden color.

Our Junmai shu (MANTENSEI, TANAKA NOJYO, SUGINOSIZUKU etc)

Purpose: Makes full flavor of umami taste
Method: Aging in the enamel tank at room temperature
Modification: Increase of Amino acidity (Umami) , reduced bitterness, more flavor characteristic, creating maturing aroma, develop goldish color.

Integrated temperature - How does aging and temperature affect sake?

Aging of sake is temperature dependent. We use integrated temperature as measurement for aging, our each product has designated aging period. The table below shows when our product has completed aging process by integrated temperature.

Suwa Shuzo located on 180m above sea level, our sake's integrated temperature (I.t) is 5000℃ per year.