The first generation was born in Shiga prefecture and started to work in sake brewery, when he was 9 years old. He started ASAHARA SHUZO here 20 years later.
He left a word inherited until now. That is "Sake crefully brewed without sleeping is sold out, even though sleeping".
Current brewery owner Kenji says "We have his words in our heart and make that happen with using only local ingredients and self-incubated original yeast"
The quaility of sake relies 50% on designing and preparation by brewers. The improvement of technology partly secures the reproducibility of sake's taste. By selecting and refining the methods match with local ingredients and environment, originalty should be generated. It's not allow to stop repeating try and error. We brewers have the important obligation to bring the potential of local rice and water out with pride.
・Gold medal of Wine Glass Sake award 2011
SPECIAL SAKE HISTORY
〒350-0451 94 Moroyamahongoh Moroyamamachi Irumagun Saitama