代表銘柄「我山」「山荘」
鶴見酒造は1873年（明治6年）創業の酒蔵です。
染物業を営んでいた初代・貞造が酒造業を始めたことを起源とし、150年以上にわたり酒造りを続けてきました。
手造りの良さを大切にしながら、近代的な品質管理と融合させることで、米の旨味を生かした酒造りに取り組んでいます。
蔵のある尾張津島は、かつて「津島湊」として栄えた商業都市であり、木曽川・長良川・揖斐川の木曽三川がもたらす豊かな自然の恵みと伏流水が酒造りを支えています。2022年には新醸造蔵を建設し、伝統の技と新しい技術を融合した酒造りを推進。
代表銘柄の「我山」「山荘」は、全国新酒鑑評会金賞や国内外の日本酒コンテストで高い評価を受けるなど、その品質は国内外で広く認められています。
Tsurumi shuzo (Aichi)
Tsurumi Sake Brewery is a sake brewery founded in 1873 (Meiji 6). Based on the founding of the sake brewing business by the first generation owner, Teizo, who ran a dyeing business, the brewery has continued sake production for over 150 years. While cherishing the advantages of handcrafted sake, they focus on sake brewing that values the deliciousness of rice by combining it with modern quality control. The brewery is located in Owari Tsushima, a commercial city that once flourished as “Tsushima Port,” and the abundant natural blessings and groundwater from the Kiso Three Rivers (Kiso, Nagara, and Ibi) support their sake brewing. In 2022, they constructed a new brewing facility, promoting sake brewing that fuses traditional techniques with new technologies. Their flagship brands, “Gazan” and “Sanso,” have received gold medals at the National New Sake Appraisal Competition and high praise at domestic sake competitions, and their quality is widely recognized throughout Japan.
◆蔵元より
伝統を守るだけでなく、より良い酒を目指して挑戦を続けること。
それが鶴見酒造の酒造りです。2022年に新醸造蔵を建設し、手造りの技術と最新の品質管理を融合させながら、米の旨味を活かした雑味の少ない酒を追求しています。
全国新酒鑑評会や国内外のコンテストで評価をいただくことに満足せず、
これからも皆様に「また飲みたい」と思っていただける日本酒を、一杯一杯真摯に醸してまいります。
Not only do we uphold tradition, but we also continuously strive to create even better sake. That is the philosophy behind Tsurumi Brewery’s sake brewing. In 2022, we built a new brewery, combining handcrafted techniques with the latest quality control to pursue sake that brings out the full flavor of the rice and has minimal off-flavors. We are not content with receiving recognition at the National New Sake Appraisal Competition or other domestic and international contests. We will continue to brew each and every glass of sake with sincerity, aiming to create sake that will make everyone think, “I want to drink this again.”