Suehiro Sake Brewery Densetsu Yamahai Junmai Suehiro 1.8L Junmai [J428]

Suehiro Sake Brewery has the ``Three Local Sake Rules'' that they have set themselves in order to produce ``delicious sake.''

1. Natural delicious brewed water
2. The craftsmanship of Aizu chief brewers has been passed down from generation to generation.
3. Sake rice grown in the same water as the preparation water, the earth where the preparation water springs.

No matter how the needs of the times change, Suehiro Sake Brewery creates a universal flavor that will be loved forever. The spirit of a sake brewer who continues to stubbornly protect the three principles of local sake is what makes Aizu home to Suehiro's sake.

Preparation water

Kaeizo

Water vein from Mt. Seaburi. Because it flows through limestone, the water is fine and soft. Currently, underground water is still gushing out from five wells in Kaeizo.

Dr.Zou

Underground water from Mt. The soft water that flows through the primeval beech forest where golden eagles fly around brings the blessings of the earth to the western Aizu Basin, and is forever pure and friendly for sake.

harmony of people

We will continue to develop while preserving the deliciousness of local sake. What is needed is tradition and human wisdom. Suehiro Sake Brewery has two origins that were created through the harmony of people. One is Yamahai preparation. Through trial and error with Professor Kinichiro Kagi, the most authoritative sake brewing engineer he invited during the fourth generation's time at the end of the Meiji period, he established Yamahai Shikomi, which is now practiced at sake breweries across the country.

And the other is Aizu chief brewer. In the Meiji period, the third generation invited a professional sake brewer, the chief brewer, from outside the prefecture. This was the first time in Fukushima Prefecture, where the family system was the norm, that sake brewing was carried out by a chief brewer. In this way, the brewers who studied under the master brewers invited from outside the prefecture eventually grew to become great masters, and eventually the Aizu chief brewer was born. Its high level of technical ability has resulted in it being awarded the Gold Award at the National Sake Awards for five consecutive years. Aizu sake is made by Aizu people. Suehiro Sake Brewery's beliefs were realized after a long period of planning. Its brewing power has been handed down to the future as a sure thing.

Passion for rice

The quality of sake rice determines the quality of sake brewing. Sake rice is responsible for the aroma of sake, the taste and richness of sake, and the deliciousness of sake. Aizu, where Suehiro Sake Brewery is located, is located in a basin at the foot of Mt. Bandai and boasts fertile soil blessed with underground water. Suehiro Sake Brewery's ideal sake rice is grown in this ideal area for rice cultivation. There are currently approximately 100 contracted farmers. The brewers, as well as the brewers, work together to cultivate rice in a ``collaborative'' style, and share the joy of the fruit and the gratitude of the harvest with local farmers. They have also started developing organic fertilizers and are actively working on organic rice. Sake brewing at Suehiro Sake Brewery begins with planting a single rice plant. All for the exclamation, "Ah, it's delicious!"