The Nada area of Kobe in Hyogo Prefecture is one of Japan’s most prominent sake-producing regions. Takara Shuzo has been producing sake here since 1954. In 2001, the Shirakabe-gura Brewery was completed, bringing together traditional handcrafted techniques and state-of-the-art facilities. This brewery is specialized in the production of junmaishu (pure rice sake) and ginjoshu (quality sake made from milled rice).
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Representatives of a rice supplier, a brewer’s association and a consumer organization participate in the tour of the brewery.
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“It takes a lot of time and work to cultivate Yamadanishiki rice. I am thankful that Takara Shuzo nurtured the rice painstakingly into delicious sake.”
Keizo Toda, Minori Agricultural Cooperative
“It is our mission to brew quality sake that can compare favorably with sakamai rice that was painstakingly grown.”
Yoshitaka Kaneko, Technical Manager, Production Section
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 Rice, water and humans—The best conditions create the best sake
Quality sake cannot be brewed without quality raw materials. The Shirakabe-gura Brewery uses only the best varieties of rice for sake, including Yamadanishiki (Hyogo Prefecture), Omachi, Gohyakumanguku and Shinriki. For water, Miyamizu is used because it contains the appropriate blend of minerals and virtually no iron, which can affect coloring and aroma.
True brewer craftsmanship is added to the mix, led by brewery master, Tajima Toji. Master brewer Fujio Mitani is further added to produce a variety of superb sake, from sake that is crisp in taste to sake that is mellow and refined. |
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Yoshihiro Naka, General Manager of the brewery
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Master brewer, Fujio Mitani, who has been involved in Takara Shuzo sake brewery since 1954
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The quality of sake depends on the quality of rice. We use Gohyakumangoku that was grown by the brewery master himself.
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