From the Silence, the Sound of Fermenting Yeast

Last summer's heat caused high-temperature damage to our sake rice, resulting in hard grains. I imagine all brewers faced challenges during this time. My brewery was no exception, and we struggled to understand the characteristics of the rice. Despite this, the brewing process proceeded smoothly, and just as we saw the finish line, a major earthquake struck...

Although the tremors were strong, there was no damage to the buildings or the sake. However, the power outage was a significant blow to our brewing operations. We continued brewing for three full days without electricity. We poured all our energy into continuing production, determined not to let anything stop us.

I remember entering the brewing room in the darkness. From the silent space, I could hear the sound of fermenting yeast. 'Puts, puts... puts, puts.' In the stillness, the sounds of the yeast's fermentation created a beautiful harmony, a truly mystical moment. I have overseen hundreds of moromi (fermentation mash) batches, but experiencing the vitality of yeast in this way will undoubtedly be a great asset to my future brewing career. It is precisely because I felt the preciousness of life so keenly that I can pour my soul into every single drop of sake produced.

Already gearing up for the 23BY (Brewing Year), Juyondai

This earthquake prompted me to seek further evolution, and we have already begun expanding the brewery for the next season. The annual reinforcement and construction of facilities are a great source of encouragement for me. We approach sake brewing with passion for that single moment when it reaches your lips. Sake for happy times, sake for sad times – sake has the power to enhance any occasion. Now, more than ever, I truly wish to deliver sake that serves as a 'water of strength' for moving forward.

Brewers across the country continue to brew with their own aspirations. I am convinced that the Japanese sake enjoyed today is at the highest quality level since the birth of seishu (refined sake). Rather than judging sake as 'like' or 'dislike,' I would be delighted if you could enjoy discovering wonderful sake by considering what 'suits' you.

In mid-May, we planted rice for 'Ryuno Otoshigo.' Juyondai is already gearing up for the 23BY (Brewing Year).


Takagi Shuzo
1826 Tominami, Murayama City, Yamagata Prefecture