Oguro Sake Brewery Koshinoumeri Ginjo 300ml Ginjo [J735]

Begins sake brewing following the rise of "Gosen no Oguro"

We have been told that our brewery started producing sake following the prosperity of Gosen no Oguro, which was established as an independent branch two generations ago. My great-grandfather, Keiji Oguro, took his eldest daughter and retired to Oaza Kayama, Katsuzuka-machi, Kitakanbara District, obtained a sake brewing license, and started a sake brewing business, calling it ``retirement work.'' It was October 1907. The brand name of Gosen's Oguro was ``Matsu no Yuki'', and there is no way to know what kind of sake it was, but in any case, ``Katsuzuka no Oguro'' was started by ``Gosen no Oguro''.

Keiji Oguro seems to have brewed sake using rice harvested from his own fields as raw material and well water from nearby sand dunes as brewing water, and the resulting sake was sold directly to local consumers.

The second generation Iwato demonstrated a rational spirit while working as a brewer himself. He reformed the sake brewing system and laid the foundation for our current brewery.

Kumeji passed away in 1919, and his adopted son Iwato took over in his stead. Eventually, he acquired sake brewing techniques at the Ministry of Finance's Brewing Experiment Station, and while working as a brewer himself, he demonstrated his rational spirit and systematized the sake brewing that had previously been based solely on empirical rules. By obtaining scientific support, Iwato reformed the sake brewing system, resulting in high profits, and laid the foundation for our current brewery. The first notable example is the pioneering adoption of the Kago tank, and the second is the shipment of bottled products, which were rare at the time. This enabled sanitary control, improved sake quality, prevented shortages, and contributed to expanded production and increased profits. At that time, the economy was in decline after World War I, and most breweries were struggling due to the storm of recession, but our brewery was able to prosper even more thanks to the pioneering introduction of innovative technology. It's clear that there was. Around this time, the brand name was changed to ``Asahi Haru'', and in 1930, a new main storehouse was built, and the sales method expanded to include direct sales to retail stores, in an effort to secure customers. With the advent of the independent rice distribution system, which ushered in an era of free production, Iwato began construction of a 16m-tall reinforced concrete sake brewery factory in 1961. What underpinned his big decision to invest in a modernized factory was his rational spirit since the company's founding.

"Koshinoumeri" will be released. A new history begins.

In 1981, we released a honjozo called ``Umesato''. This was a belated new release.

The key to the full-fledged development of Koshinoumeri was a deal with Isetan, whose main store is in Shinjuku, Tokyo. The passion we put into practice toward the theme of ``Helping Customer Creation'' became a variety of proposals that were accepted, creating new products, which in turn led to a virtuous cycle of sales results. In the fall of 1995, he was awarded first place at the Kanto-Shinetsu Regional Taxation Bureau Appraisal Committee. You will get luck that you never expected. This has increased people's interest in Koshinoumeri and their trust in its quality. The amount of shipped koku, which was once on the verge of breaking 2,000 koku, exceeded 4,000 koku in just a few years, reaching a level of 75% designated name sake. I think it's an extreme buyer's market right now. We are living in an era where the desires of consumers are more important than the convenience of producers and sellers. This is the era of "customer choice". It may be time to go back to basics and rebuild the value of your business. It is absolutely necessary to change our way of thinking for a new history for our storehouses.

Oguro Sake Brewing Co., Ltd. Representative Managing Director Shuhei Oguro