Toraya Honten won a gold medal for IWC sake Junmaiginjo class and 2 of Junmaidaiginjo class 2018. In 2017, they have got a trophy of IWC. Toraya Honten is the regular winner of this competition.
When we visit the brewery this April, we were very surprised at the location, where is the center of Utsunomiya city, and very squeezed brewing space.

Each sake tank gave off very fruity and gorgeous aroma. We have interviewed them to ask their thoughts on the competition and their concept of brewing. But, please be aware that the brewmaster is the typical craftsman and a man of few words. Please feel the words delivered from him.

1. About IWC 2018

Q. What do you feel you won a gold medal for IWC sake Junmaiginjo class and 2 of Junmaidaiginjo class?

It’s very honor and grateful but we were very confident to get the higher grade so that it’s a bit regretted as well.

Q. Do you have any conditions against sake to send for the competition?

We participate in the competition to become a champion. So, all our Sake sent to the competition are the ones we are strongly confident to win.

Q. Do you think what is the critical point to determine the win or lose?

It’s simple, the taste is the most important thing, after all.

Q. To be the champion, do you have anything to improve?

It’s necessary to elevate the level of the brewery itself up to the next phase.

Steam of Rice

2. About Brewery

Q. What made you to be the brewmaster? How long is your carrier?

It’s necessary to elevate the level of the brewery itself up to the next phase.

I had been longing for producing something with my hands. There were lots of paths but Sake was the most familiar to me. I’ve been belonging to brewing sake for 14 years, working as a brewmaster for 9 years.

Q. What is the most particular point of brewing?

The good sanitation is the basement of brewing.
Without this, we can’t make any high-quality sake, even though using any high-quality ingredients.

Q. The sake of Toraya Honten has very good reviews from customers. What attracts the foreign drinkers?

The first impression of our sake is fruity and sweet, however, what makes ourselves differentiate is the umami influenced by brewer’s rice. The most important point is the balance of taste and aroma.

Makoto Tenmaya, Brewmaster

Q. We will offer the winning labels, Shichisui Junmaiginjo 55 and Junmaidaiginjo Tochiginobenigiku for SAKEMARU customers. Please tell us the point and the recommendation to enjoy of labels.

・Shichisui Junmaiginjo 55
– Very roundish umami and clear aftertaste
– Chilled is the best

・Junmaidaiginjo Tochiginobenigiku
– Crystal clear umami
– Chilled is the best