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There are a great many factors that have to be carefully consided in the production of high quality sake. Such factors are air, weather, water rice, koji(a kind of enzyme), yeast and the method of which Toji, a production master, uses to produce the highest quality Sake. These factors deeply influence the delicate and yet complex taste of sake tremendously.
@SHIDAIZUMI Sake brewery is located on the waterfront of the Seto River (approximately 20 kilometers West of Shizuoka city). My great grandfather ,Kyusaku Mochizuki, founded the brewery in 1882. He chose the current brewery site because of the excellent water quality of the Seto river which is a soft water. The water quality is very important for sake production. We only use soft water from the river that is suitable for slow fermentation in lower temperature. This process gives our sake its distinct taste, smooth and crystal clear like a snow fed stream in high mountains.
@The Toji use his craftmanship to carefully cultivates the taste of sake by blancing the delicate combination of water and rice. You should be able to sense the sweet milky taste of rice, an another essence of sake, from our products.

ORIJINAL TEXT BY YUJIRO MOCHIZUKI
EDITED BY SHIZUOKA JIZAKE KENKYUKAI (SHIZUOKA MATE SAKE INSTITUTE) and Sean Donohue
 
If you want to know the World of Japanese Sake (general information). Please click HERE and follow to the next WEB SITE.
I also recommend The Sake Handbook written By John Gauntner.(If you want to know more infomation about him,click HERE.)
The Sake Handbook really helps me how to express the taste of Sake in English.

h you want to contact me,Please click HEREand mail to me.
 
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