協賛蔵元

あさ開

代表銘柄「あさ開」

岩手は、古くから南部杜氏の里として知られた酒どころ。明治4年の創業より、日本酒「あさ開」は、米、水、技に恵まれたこの地で豊かな自然に磨かれ、愛すべき人々に育まれてきました。現代の名工が醸す「あさ開」です。

Asabiraki Shuzo (Iwate)

Iwate has one of the most traditional organizations called Nanbutoji. Asabiraki started in Iwate in 1871 where they were blessed with great water, rice and natural surroundings to make their sake. They’ve been carried and loved by the local people of Iwate since their beginning.

http://www.asabiraki-net.jp/

 

内ケ崎酒造店

代表銘柄「鳳陽」

元和4年(1618年)、初代内ヶ崎筑後(後に織部と改名)が伊達政宗公により召 しだされ、富谷に宿場を設けることを命じられたのが始まりとされています。酒造業は寛文元年(1661年)、二代目作右衛門の創業以来、346年県内屈指 の歴史と伝統を誇っています。酒銘『鳳陽』は故事にあやかり、「家運の隆盛」を願って名づけられました。

Uchigasaki is a brewer with one of the longest histories in Miyagi. It originally started in 1618. But in 1813 Uchigasaki became the representative sake of Sendai. Their significant brand Houyou means family fortunes rise. They take pride in their history of 345 years of creating sake.

 

http://www.uchigasaki.com/index.html

 

奥の松酒造

越後杜氏の伝統の技と心を受け継ぎ、地元の蔵人が越後流の酒づくりによる二本松の酒を醸します。二百九十余年という長い歴史の中で培われた揺るぎない自信と、つねに進化を指向する柔軟な姿勢。奥の松の長い歴史は、厳しさと愛情に満ちた名酒のふるさとです。

Okunomatsu inherited traditional skills by their chief brewer from Northern Central Japan. They developed their confidence from practicing their craft for over 300 years. They promise to be true to their name. A long history of Okunomatsu sake has established a special love for sake that many people enjoy.

 

http://okunomatsu.co.jp/

 

渡辺酒造本店

代表銘柄「雪小町」

明治4年、地元向けの御神酒酒屋として創業されました。緑豊かな風土の中で酒造好適米の生産にも精力を注ぎ、地元産の酒米を自社田と契約農家とで栽培しています。その酒米の特性を生かしながら、しっかりとした味わいのなかに、やわらかさを持たせた酒造りを目指しています。

Watanabe Shuzo Honten started to make their sacred sake for locals in 1872. They own a rice field that produces a brand of Fukushima rice. They concentrate to make the most appropriate rice for their sake with contracted rice farmers. Their sake compliments the characteristics of their rice, which brings out a softness in their sake.

 

笹祝酒造

代表銘柄「笹祝」

山田錦以外はすべて新潟産の米(亀の尾、越淡麗、五百万石、雪の精、越いぶき等)を使用して醸造しています。特に亀の尾は、地元篤農家と「松尾笹穂の会」を作って一緒にやっています。蔵元の笹祝便りでは、常に笹祝の今を伝えています。

Nishiura region, where Sasaiwai brewery is located is known to harvest some of the best quality rice in Niigata. They pursue their original desire, which is “quality always comes first”. They believe in a philosophy which is “Creating sake to bring people together”. Sasaiwai aims to make sake that people enjoy, love and can relate to.

柏露酒造

代表銘柄「柏露」

地元越後杜氏の経験豊かな円熟した技と若手パワーの結晶で「柏露」が出来上がります。近代的設備の充実とあいまって、手造りの良さを活かした深い味わいと高品質な味わいです。

Hakuro Shuzo’s desire is to always help people enjoy great quality sake.Experienced chief sake brewers and younger brewers contribute their traditional and modern skills together to make the sake of “Hakuro”.Their company is blessed to own modern machinery, but they still concentrate on bringing a handcrafted taste to their sake.

 

http://www.hakuroshuzo.co.jp/

竹田酒造店

代表銘柄「かたふね」

「潟舟(かたふね)」は幕末頃の創業の頃よりの名で、砂丘に点在する「潟」と「上 小舟津(かみこふなづ)」(漁舟の船着場)の「舟」に由来します。近辺の柿崎から直江津付近には学術的に注目される程の潟沼が多いため、砂丘にて雨水がろ 過され、豊富で良質な地下水となり、最適な醸造用水となります。かたふねは旨みのとふくらみのある味わいが特徴です。

Takeda Shuzo’s signature brand “Katafune” has been around since 1860. Katafune’s name directly translates to Lagoon Boat. Most sake made in Niigata tends to be more sweet and fruity so it’s rare to find dry sakes in this reigon. Takeda Shuzouten brings depth and a dry taste with its signature “Katafune” sake.

 

八海醸造

代表銘柄「八海山」

普段のお酒の品質を少しでも高め、日本酒のスタンダードを高めていくことを目指す「八海山」。日本はもとより、海外でも知られる日本酒ブランドです。

“Hakkaisan” is always aiming to improve the quality of sake they make. The sake they create needs to meet their strict demand for the highest quality. When they make their most standard sake, they make it as good as Ginjo sake. When they make Ginjo sake they push themselves to make it equal to Daiginjo, the highest grade of sake. It is also their ambition to make their sake better than they did last year.

 

http://www.hakkaisan.co.jp/

石本酒造

代表銘柄「越乃寒梅」

昭和17年の国策で3倍醸造酒が全盛の頃にも、本物志向の酒造りを行い、旨味のあるすっきりとした辛口の酒造りをし続けてきた、地酒の代表格。飲み飽きしない名酒を信条とします。

Ishimoto Shuzo’s wish is the same as these simple words from their customers. This sake is delicious! They always aim to make incredible sake. Their sake has a sophisticated taste, with a tender flavor of rice. The brand of sake Ishimoto makes is called Koshino Kanbai complements the flavor of any meal. They challenge themselves to create the greatest sake they can make for each season. They strive to create the ancestral taste of Koshino Kanbai and carry it on over to the next generation.

 

塩川酒造

代表銘柄「越の関」「cowboy」

新潟市の西、内野町は新潟大学の街として知られています。昔から信濃川の伏流水の豊富なところで大変水が良く、広大な新潟平野で収穫される酒米も良質です。この地で醸されるcowboy が、今サンフランシスコで人気です。

Shiokawa uses water deep from underground and great quality rice to create their sake. They have been making their sake strictly with great care amongst the snowy atmosphere of their reigon. They are constantly working on inventing a new kind of sake while exporting their sake overseas in order to spread their delicious local sake of Niigata all over the world.

 

http://www.shiokawa.biz/

金升酒造

代表銘柄「金升」

文政5年(1822年)創業。地元産の米で麹を造り、飯豊山系の良質な水を用いて仕込みます。新潟清酒の特徴であるのど越しの良さ、キレの良さをもちつつ、飲みごたえのある「金升」です。柱焼酎仕込みが特徴的です。

Kanemasu Shuzo creates their sake with local mountain water and they produce their own yeast local to the region of Niigata. Their sake has been loved by locals for years because it perfectly matches food gathered from the close by mountains and their nearby sea. Kanemasu Shuzou likes to offer great sake to go with a fulfilling lifestyle.

 

信州銘醸

代表銘柄「秀峰喜久盛」「瀧澤」

伝統の技を生かしながらも、企業の近代化と品質向上を目指して現在の酒造りに励んでいます。「瀧澤」は、黒耀水を仕込水にして、フルーティーな香りと穏やかな飲み心地に水の良さ、米の良さが生きています。

Shinshu Meijo have inherited their skills and tradition from the Edo era (1600-1868). The company recently established their new factory in Nagano, seeking better quality water for their sake. Shinshu Meijo is attempting to modernize their company without compromising their traditional ways in producing sake.

 

http://www.shinmei-net.com/index.html