Shunnoten : Yorozuya Brewery
This facility in Masuho, Minamikoma-gun, has been brewing sake since 1790. Because it was also used to produce other products, such as miso and soy sauce, it was named Yorozuya (meaning "shop of many goods"). With the Fuji River flowing nearby, the brewery is surrounded by historical buildings, such as Himuro Shrine in Hirabayashi, built about 1200 years ago, and Shofukuji Temple, built about 600 years ago.
The president's motto is "make sake that is loved by the local people." Rokusai, a sake-brewing gallery that shares space with the brewery, holds various exhibits and events throughout the year, including a class on sake and food pairing, a seminar on lunar calendar, and an event about wild grass and herb.
The sake rice is grown locally in Hirabayashi, Masuho. In Hirabayashi, efforts are being made to revitalize rice terraces that now lie fallow, an effort which takes a great deal of time and labor. First, improvements have to be made to the soil, without planting anything, for a minimum of three years. Only then can the rice be planted. Rice terraces will produce good rice when they have good sun exposure and good airflow.
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The rice produced here is Miyamanishiki rice, the variety suited for sake production. Local rice and water makes good sake which is loved by local people.
Junmaishu Shunnoten
With its deep, earthy flavor, this sake really brings out the full umami of the rice. It goes well with many different dishes, including simple fare like boiled vegetables, fish cooked in soy sauce, and beef stew.
Junmai Daiginjo Takazasu 10-Year Jukusei-shu (aged sake)
The rice used in this sake is organically produced Tamasakae. Although the aroma belies its age, this sake coats the palette with the umami of the rice. It's a sake you won't want to put down.
Kuradashi Nama Genshu (undiluted sake)
This sake features a fresh, just-brewed flavor. The umami and mellowness of this sake increase once summer has passed.
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