Wajo Waraku | Vol. 10: "Saku no Hana" – A Sake with the Potential to Bring Happiness.
Sake that makes life more enjoyable, and sake that leaves a lasting impression.
Sake with the potential to bring happiness: "Saku no Hana"
Saku no Hana Brewery is located in the heart of Sakudaira, with Mt. Asama to the north, the Yatsugatake mountains to the south, and the Chikuma River flowing between them. It might be easier to understand if you think of it as being halfway between Karuizawa and Kiyosato.
Text by Wa-jo Wa-rakuPhoto by Jamandfix(TOP)
"Wa-jo Ryoshu": Everyone involved in brewing wants to create sake that is universally praised.
The Saku region boasts the widest, flattest terrain in Shinshu, with fertile soil, making it one of Nagano Prefecture's leading grain-producing areas. The abundance of pure groundwater and the cool climate are also ideal for sake brewing, which explains the presence of many breweries. Currently, there are 13 breweries in the Saku region, and it is said that there were a considerable number before the war.
Saku no Hana Brewery was founded in 1892 in front of Sandanda Station on the Koumi Line (now Usuda Station on the JR Koumi Line). Brewing was suspended from 1943 due to wartime consolidation of businesses, but it was revived in 1955 after a petition for its reinstatement was granted. Until 1991, a Toji (master brewer) from Niigata was brought in for brewing. From the following year, the representative took on the role of Toji as well.
Compared to other breweries, our start was like that of amateurs. However, by studying sake brewing and absorbing the techniques taught by neighboring Toji, we have, I believe, finally established our own unique brewing style. Through repeated trial and error, we can see the growing awareness among our brewery staff.
As the phrase "Wa-jo Ryoshu" suggests, we are realizing the joy and importance of becoming united with the desire to create sake that everyone involved in its production can praise as delicious.
We grow our own sake rice, "Hitogokochi," in our paddy fields.
Since our brewery is small and our origins are agricultural, we wanted to grow our own sake rice. About 20 years ago, the previous generation began cultivating various types of sake rice. However, due to the high-altitude, cool climate, the quality and yield of Yamada Nishiki and Gohyakumangoku varied greatly depending on the year. Since "Hitogokochi" was developed by the Nagano Agricultural Research Center about 10 years ago, we have been exclusively planting it.
"Hitogokochi" is a variety well-suited to high-altitude, cool regions, yielding satisfactory results in both quantity and quality. When we started using it for brewing, its character was significantly different from Miyama Nishiki, which we had used previously, and it took time to adapt. However, once we became accustomed to it, we realized that it was a rice that allowed us to brew sake that better expressed our brewery's characteristics than Miyama Nishiki.
Today, we brew almost all of our products with "Hitogokochi." Growing sake rice in our own paddy fields was once just a hobby, but last year we increased the planting area and plan to gradually expand it further.
Japanese sake has long possessed the power to entertain and bring happiness to people. I have come to feel proud of making a living by creating sake with such potential.
The peak brewing season is approaching.
We will continue to strive to create sake that is more enjoyable and leaves a lasting impression.
Saku no Hana Brewery Co., Ltd.
Tel. 0267-82-2107
Win "Saku no Hana (Junmai Ginjo Muroka Genshu (Spec d))"
We are giving away a 720ml bottle of Japanese sake, introduced in each installment of the "Wa-jo Wa-raku SAKE Academy" series on the web magazine OPENERS, to three lucky winners.
If you wish to enter, please apply using the form below.
Winners will be contacted directly.
We also welcome your "questions about Japanese sake." Those whose questions are selected will receive a popular sake from "Wa-jo Wa-raku." Please send us any terms you'd like to know about or any simple questions you may have.
Application Period: January 11, 2010 (Mon) - February 26, 2010 (Fri, 12:00 PM)
Applications are now closed.
Thank you for your many applications.