[Amabuki Sake Brewery, Miyaki Town, Saga Prefecture] Introducing the 11th generation brewer, President Sotaro Kinoshita!

Founded in the first year of Genroku (1688), this year marks the 333rd anniversary of the brewery.
At the time of our founding, we started brewing sake using surplus rice.
The Saga Plain, located in the center of northern Kyushu, is a fertile land full of fruit.
Using sake rice harvested there and mellow brewing water from Mt. Sefuri, we sincerely pursue the production of delicious sake.
In addition to inheriting the efforts of our predecessors, our sake brewers with new sensibilities are creating unique sake, the most representative of which is sake made with flower yeast.

Going back to the Yayoi period, the south side of our storehouse is the Ariake Sea, which seems to have been on the east coastline of Mt. Sefuri.
To the north of the warehouse is a place called Shimizugo, which is so rich in water that underground water from the Sefuri Mountains gushes out.

I studied brewing at the Department of Brewing at Tokyo University of Agriculture, and many of my classmates were children of sake breweries.
So naturally, our conversation turned to more about personal stories and sake brewing.

It was also a time when brewers in the prefecture were increasingly having successors return from outside the prefecture and become involved in sake brewing themselves, and this was a turning point.

When I first returned, the brewery was selling more than 90% of its products within the prefecture, mainly producing regular sake for the local market.If I wanted to ship it outside the prefecture, I thought I should make it myself.
This led us to believe that we needed to create a new alcohol quality design.

This is a Junmai Ginjo brewed by ourselves using organic Yamada Nishiki rice grown in our own rice fields.

That was the beginning and led to the ``School of Alcohol and Rice,'' where children and consumers can experience the process of rice planting, harvesting, and preparation, and the transformation of rice into sake.

Based on the theme, ``We want people to enjoy a rich and relaxing time with aromatic sake.It is Amabuki's mission and joy to deliver sake with aroma.''We want to be a presence that inspires people to drink sake.

Sake breweries are built on the local climate and history.
In other words, the sake produced there is also the face of the region.

We, the sake brewers, have brewed this sake with passion, and we want people all over the world to drink it. I want to be able to meet you wherever I go.
For example, when our employees travel domestically or internationally with their families and visit restaurants, we want to create a world where they can drink Amabuki there.

We must pass on the sake brewery that has been passed down from generation to generation to our grandchildren and great-grandchildren, so we will do everything we can as a brewery in charge of the current era.