Online sake brewery study abroad report
Online sake brewery study abroad isA mail order service for sake that allows you to connect directly with local sake breweries and toast together while staying at home.It is.
You can also taste the thoughts and personality of the creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
In this article, we will introduce the sake breweries that have participated in the online sake brewery study abroad program!
Please take a look at the sake brewery's thoughts and commitment through this article.♪
This time, the representative sake"Hanahimesakura"brewKondo Sake Brewery (Niihama City, Ehime Prefecture)We would like to introduce♪
About Kondo Sake Brewery
First of all, if you have seen this thumbnail image,A man dressed in flashy costumes such as a hat and a leopard print stolePerhaps it caught your eye?
No matter what I hide, this person is the fifth generation brewer Kanetoji of Kondo Sake Brewery."Julie"The company's president is Yoshiro Kondo, who is affectionately known as Yoshiro Kondo.
Why do you choose to stand up and completely overturn the image that breweries = samue?
Contrary to its appearance,My inner thoughts about local sakeI would like to explain them one by one.
Kondo Sake Brewery is the only remaining brewery in Niihama, eastern Ehime Prefecture, and was founded in 1878 (Meiji 11).
This town once flourished as one of Japan's three largest copper mines.There is the Besshi Copper Mine, which strongly supported Japan's modernization. This copper mine was operated by Sumitomo for 283 years from 1691 to 1973 during the Edo period, and boasted a total production of approximately 650,000 tons of copper, making it one of the largest in the world at its peak.
Currently, the site of the mining headquarters remains deep in the mountains."Oriental Machu Picchu""Minetopia Besshi", where you can enjoy sightseeing mine shafts and hot springs, has become a tourist spot.
In Niihama, which was once vibrant,Kondo Sake Brewery has been producing sake for over 140 years since 1878. It is.
In the 1970s, there were six sake breweries in the city, but they gradually disappeared over time, and now Kondo Sake Brewery is the only sake brewery in Niihama, protecting the sake brewing that is rooted in this area.
The Akaishi Mountain Range (Shikoku Mountains), which embraces the Besshi Copper Mine, is rich in blessings for making delicious sake, and the water used to prepare this Kondo Sake Brewery is underground water from the same vein as Tsuzurabuchi, which was selected as one of the top 100 waters of the Heisei era.
By using this pure and gentle "soft water",Representative brand “Hanahimesakura”was born. By the way, regarding the name ``Hanahimezakura'', it seems that the kanji ``hime'' is often used when naming products in Ehime.
However, why do they use ``hime'' instead of ``hime'' in ``Ehime''?
Regarding the reason, President Kondo said,
``Actually, the name Ehime comes from a legend that in ancient times, a celestial maiden (princess) descended to this place.“A country that loves princesses”It is said that the name was derived from this meaning. That's why in ``Hanahimezakura,'' we purposely do not use the word ``hime,'' but instead use the character ``hime,'' which means ``princess.''
"Hanahimezakura" was named after a story that connects to the origin of Ehime. The name reflects not only the history and romance of the region, but also the thoughts of President Kondo, who deeply loves the history of Ehime.
To add to the president's love for his hometown, he values brewing with local rice, local water, and local yeast, such as actively using branded rice from Niihama City, Ehime Prefecture's own sake rice, and Ehime yeast.
Using these raw materials, we are further refining the quality of traditional Junmai sake and Ginjo sake, and at the same time, we are also taking on challenges as a modern brewery, such as creating a craft gin called ``PACHI PACHI'' that uses botanicals from Ehime.
For President Kondo, memories of seeing the brewery as a child are strongly connected to this new initiative.
``In the past, there were places like Idobata Kaigi, where acquaintances and neighbors could casually stand and talk, and where people could naturally gather.However, these days there are few such places.That's why I wanted to create a place where people could drop in and have the feel of a standing bar.''
From there,“Directly packed from the brewery, sold by weight event”will be held once a month.
Mainly on Saturday afternoons, we bottle freshly squeezed sake, seasonal sake, and other seasonal sake directly at our brewery and sell them by weight. It's a popular event where you can enjoy the fresh flavors that can only be found at a brewery!
This event, where people gather and spark conversations over sake, has become something like a ``modern-day water well'' that connects Niihama's local community.
However, the longer the history of a brewery, the more it is at the mercy of the times and experiences many difficult times. The same was true for Kondo Sake Brewery.
Even in this area, which is suitable for sake brewing, there was a time when sake brewing stopped.
The brewery was unable to resist the vortex of the times, as shochu, wine, and Western liquors became more popular, and the demand for sake fell sharply.
The fourth generation, President Kondo's father, finally decided to suspend sake brewing.
Although the brewery and license remain, the brewery is in a "shutdown" state, meaning it does not produce sake.
Actually, President Kondo. I got a job at Kirin Brewery and was living a fulfilling working life. A smooth start to a career.
However, about four years after starting his job, he received news that the sake brewing at his parents' brewery would be discontinued.
When President Kondo returned to the brewery, he saw a completely different scene than the bustling one before.
The storehouse was quiet and quiet, with no steam from the steaming rice or the sound of people's voices.
``When I was a child, this place was more like a big playground than a workplace,'' President Kondo says with nostalgia.
About 6 to 7 brewers and sake brewers stayed in the brewery and worked there, brewing sake in the midst of the steam rising from the steamed rice.
The brewer checks the quality of the steamed rice, and the brewers fix the tools. Young Kondo has experienced such sights and sounds.
For Kondo, a boy who came to visit the brewery, the brewers made stilts and water guns, and some sake brewers even left some for him, offering ``hire-mochi'' made from steamed rice on the altar.
For President Kondo when he was young, the sake brewery must have been a warm space, like a gathering of family and relatives.
The voices, breathing, and laughter of the adults working in the storehouse were engraved in my childhood.
However, in front of President Kondo, who was now an adult, there was a silence as if time had stopped.
The brewery, which had fallen into a deep slumber, gently began to wake up in 2001 (Heisei 13).
President Kondo himself became the chief brewer and restarted sake brewing from a small 600 liter tank.
Steam from steaming rice rose again in the storehouse.
It was the moment when a small fire was lit in the hearts of Kondo Sake Brewery and President Kondo.
Of course, restarting sake brewing is not always smooth sailing. Still, the steady efforts of President Kondo and his colleagues are sure to bear fruit.
In the 2008 sake brewing year, the brand ``Hime Sakura'' (later Hanahime Sakura) won the gold medal at the National New Sake Appraisal, which can be said to be the national competition for sake.I will.
This was the moment when a small, dormant sake brewery was recognized on the national stage, and Hanahimezakura returned to being a representative brand.
At first glance, the Hanahime Sakura logo looks like cherry blossom petals, but it is actually a design made from grains of rice.
The logo has the meaning of "a sake brewery that has been revived after being closed and a cherry blossom that has bloomed again," and it symbolizes the story of sake made from rice and the story of the sake brewery's rebirth.
It's not just a colored item! President Yoshiro Kondo, also known as “Julie,” is full of love for his hometown.
President Kondo's flashy pink suit and hat worn diagonally are his trademarks.
Before introducing brewer Yoshiro Kondo, known as "Julie of Ehime," I would like to share with you not only young people, but also those of you who feel nostalgic.First, let me explain about “Julie”!
Who is Julie?Nickname of singer and actor Kenji Sawada.He took the world by storm as the vocalist of the popular band The Tigers in the 1960s and 1970s, and continues to be active as a solo singer for many years, making him a superstar representing the Japanese music world.
On stage, his trademarks include wearing his hat askew and his unique and flashy costumes. Nowadays, he is like the "original rock star." She has captivated many fans with her overwhelming star quality and lustrous singing ability.
Yoshiro Kondo is known locally as ``Julie of Ehime'' because of his fashion and atmosphere that are reminiscent of Julie.
She is known for her bright pink jacket at sake events, and once you see her smiling face in photos with visitors, you'll never forget it.
Are you a show-off who likes flashy things?Although this may be a preconception, this is a performance for sake and sake breweries.
``First of all, I think it's important to stand out and be remembered,'' President Kondo says with a laugh.
The reason why I came to be called "Julie" actually started from a little "glue."
When President Kondo was working at Kirin Brewery, he was transferred to Kyushu and was attending a product event and kickoff party.
Kenji Sawada was featured in the commercial for the product, and at the venueThe host said, ``Kenji Sawada is here today!'' to liven up the atmosphere, but of course he wasn't there...
Then, my senior told me, ``You should come out!'' and I suddenly decided to stand on stage.
It all started when I borrowed a red sweater from the wife of a senior colleague at work, put on an improvised costume with gold buttons, and put on a performance inspired by Julie.
As a result of this incident, I now continue to wear the "Julie style" at events and other events (lol).
President Kondo was at the forefront of the alcoholic beverage industry at Kirin Beer, absorbing beer brewing and industry know-how, but when he saw his family's brewery suspend sake brewing and the fire in the brewery go out, he expressed his desire to revive the brewery to his father (4th generation).
“Why don’t we somehow start making sake again?”
However, the answer I received from my father was harsh.
This was because there were many problems such as the cost of hiring a master brewer, arranging rice, equipment, and funding from banks.
``Don't say it all of a sudden. It's not that simple,'' my father said, refusing to discuss it.
When I brought up the topic again on New Year's Day, I was told, "Don't talk about work on New Year's Day."
However, the 4th generation must have felt embarrassed when he said that. The industry must have been so tough back then.
However, President Kondo did not give up.
Yes,I quit Kirin Beer. He decided to revive Kondo Sake Brewery over the stability of a large company.
After that, from the end of 1998, I entered the National Taxation Bureau's Brewing Research Institute as a trainee and began intensely studying sake brewing! During the day, he devoted himself to studying brewing, and at night, he enjoyed drinking with his friends.
It seems that they spent their days talking about their dreams, ``What kind of alcohol would you like to make?''
Finally, in 1999, he joined his family's Kondo Sake Brewery.
The first thing we did was to call breweries across the country and research examples of breweries that had revived. Rather than acting on our own, we collect success stories (data) and are strategic and consistent in improving reproducibility, which is a result of the sharp sense we have cultivated as a businessman at Kirin Brewery.
I can feel the gap between him and his flashy pink suit (lol)
Eventually, copies of articles and materials about the revival of sake breweries began to be sent by fax, and he read them and actually visited the breweries to listen to their stories.
After three years of trial and error, we decided to restart sake brewing from a small tank.
However, even though the company was able to make a fresh start, President Kondo was plagued with worries that he could not get out of his head. That is-
"Should I go along with the trendy alcoholic beverages, or stick to my own taste?"
One day, he says, he had an opportunity to get a drink from a liquor store. Then the shopkeeper said:
"Oh, I'll buy all 100 bottles of this tank, so please keep this taste."
These words made President Kondo realize this.
"There's no need to force yourself to follow trends. Just make your own sake. Deliver it to people who say they like it. That's the job of a sake brewery."
President Kondo, who has been brewing sake with knowledge of the marketing of large companies and the revival of various small sake breweries, has a simple goal.
"It's about passing on this taste to the next generation."
It's not about trends, it's about preserving the techniques that have been passed down through the breweries.
President Kondo, who says, ``I want to continue making sake until I'm 80,'' continues today with the nickname ``Julie of Ehime,'' and continues to brew sake with sincerity and dedication, ``as a chief brewer and a brewer.''
"Ehime Sakurahime yeast" and Ehime's sake rice "Matsuyama Mitsui"
Kondo Sake Brewery's sake uses yeast and sake rice that are unique to Ehime.
Sakurahime yeast, a scent born from flowers
Ehime Prefecture's original "Sakura Hime Yeast" is a special yeast made from the prefecture's native flower, "Sakura Hime."
Originally, the yeast produced in Ehime Prefecture was developed in 1998 and had the rather bland name "EK-1."
On the other hand, even within Shikoku, there are unique yeast names that express the industry and image of the prefecture, such as "LED yeast" in Tokushima prefecture and "olive yeast" in Kagawa prefecture.
President Kondo said,
"I asked the prefectural government if they could rename Ehime Prefecture's yeast, 'EK-1,' and promote it."
At that time, Ehime Prefecture was promoting a flower called Sakurahime throughout the prefecture, and this was the result of a three-party collaboration between Tokyo University of Agriculture, the Ehime Prefectural Industrial Center, and the brewery to separate the yeast from the flower.Yeast from Ehime “Sakura Hime Yeast”It became.
President Kondo says,
``Although the aroma may be gorgeous, we place importance on the balance that complements the meal.''
There are four types of "Sakura Hime Yeast", ranging from light to rich.
The fruity scent of melon, apple, and strawberry is layered with a refreshing acidity, and it harmonizes well with the seafood from the Setouchi Inland Sea, leaving an elegant lingering aftertaste.
This aroma is supported by Ehime's rice, Matsuyama Mitsui. Although it is originally a edible rice, it is also used because it has properties suitable for sake brewing.
This is because the grains are large and can withstand high polishing, and the low protein content results in a finish with less unpleasant flavor.
``It's not flashy, but it's a rice that brings together the sake beautifully,'' says the brewer, and the result is a sharp, crisp, light and dry taste.
Furthermore, a sake rice called ``Shizukuhime'' has been created based on this rice.
Sakurahime yeast has a gorgeous aroma and Matsuyama Mitsui produces a sharp taste.
This combination creates an elegant, Ehime-style sake that you won't get tired of drinking.
"A casual addition of flowers to your everyday dining table." The essence of Kondo Sake Brewery may be the yeast and rice that are used to brew such sake, like flowers gently blooming on the side of the road.
Brewing with friends “small quantities, many varieties”
When asked, ``Please tell me what kind of people you work with to make sake,'' President Kondo seemed a little embarrassed, but somehow proudly began talking about his fellow brewers.
“Currently, there are four people brewing sake, including the three in this image and myself.I truly believe that sake is what it is today because of these members.」
The first name that came to mind was the brewer's head in the very back of the image. He has been supporting this brewery since before President Kondo was born.
``I know everything about the storehouse, including the peculiarities of the storehouse and the machinery.The fact that the storehouse was brought back to life was just me standing in front of it, but in reality it was only possible because of this person.''
Although the brewer is now over 80 years old, he still stands at the brewery during the sake brewing season. President Kondo exudes deep respect for this.
“I guess it’s fun once sake brewing starts. People keep coming.”
Next, he talked about his wife, who is currently the chief brewer. He is my junior from college, and my partner with whom I have overcome the most difficult times.
In fact, when we first revived the brewery, the understanding of those around us was far from sufficient. At that time, sake brewing was almost at a standstill, and the main business was the delivery (wholesale) of sake.
When that happens, they are busy with delivery work during the day, leaving them with only the early mornings and evenings to brew sake. President Kondo was constantly at his physical and mental limits.
“Honestly, not everyone was so supportive.”says.
Even so, my younger self couldn't give up on sake brewing, and showed his determination by bowing his head and saying, ``I won't cause any trouble.'' His wife was the one who supported him more than anyone else.
When managing koji in the middle of the night, I ask him to wake me up when the temperature reaches this temperature, and I cut back on my sleep every day. One morning, after several years of living like this,
"When I woke up, it was 7am. I said to my wife, ``Why didn't you wake me up?''My wife said, ``If you use that temperature and scent, you'll be fine.''」
President Kondo noticed those words.
“At that moment, I thought, ``I can leave the koji to my wife.'' (laughs)
Sake brewing is a job involving all five senses. See with your eyes, smell with your nose, hear with your ears, taste with your mouth, and touch with your hands. My wife has a keen sense of this, and having more people to share it with has made a big difference in the quality of sake.
"Up until then, it was just one person, but now it's two people, and it's completely different. You now have four eyes, two noses, and two mouths."
The accumulation of efforts will eventually lead to the winning of the Gold Award at the National New Sake Awards.
``If it wasn't for my girlfriend, I don't think I would have come this far,'' he says.
The presence of another female brewer who joined the brewery as deputy chief brewer is also essential. He is a talented person who studied fermentation at a university in Ehime and has gained experience at sake breweries across the country.
In fact, he was initially asked to have her in the brewery through a local classmate, but President Kondo hesitated.
``It's actually physically demanding work, and I thought it might be better to work for a larger brewery, so I introduced them to another brewery.''
After spending eight years training at a brewery in Tokushima Prefecture, she joined the sake brewing team two years ago (as of 2026).
“The timing was perfect because the head brewer was over 80 years old and said he couldn't push himself too hard.I thought I had no choice but to have him come.It was a coincidence.”
Now, as the deputy chief brewer, he plays an important role in supporting the brewery.
Above all, President Kondo says happily,For some reason, the entire team's tastes are in the same direction.Things.
"Everyone likes sake with a strong flavor. It's really great that we share that same feeling."
It is said that important decisions, such as the design of sake and the timing of pressing, naturally converge in the same direction.
When I was brewing sake by myself, I was sometimes swayed by trends. For example,
“This kind of thing is popular right now, so I thought it would be better to focus on that.”
However, it is the existence of friends who can cut through such hesitation.
"People say, 'What are you talking about? Isn't that available everywhere?' They say, 'This is the kind of sake we use.'" (laughs)
He says that the words of the members have saved him many times.
The brewer has been protecting the brewery for many years, his wife shares his sharp five senses, and the assistant brewer brings a new breath of fresh air. Everyone trusts each other and faces the same direction toward sake brewing.
“It is because of these members that we have the sake we have today,” says President Kondo.
In this way, the essence of sake brewing lies in the "five senses" and "experience."
Students acquire sensations that cannot be learned from textbooks alone by actually using their hands and using their five senses.
However, sake is basically prepared once a year. Even after 30 years of experience, the experience is limited to 30 times, and this lack of experience is one of the reasons why it is difficult to pass on the skills.
ThereKondo Sake Brewery adopted the method of brewing in small tanks.
Although it takes more time to divide the brew into smaller batches, it allows brewing to be carried out multiple times during the year, allowing all members to efficiently accumulate experience points.
Furthermore, small-scale preparation makes it easier to take on new challenges.
“Since the portions are small, you can try a variety of things.”
As these words say,It is easy to try new yeasts and production methods, and ``a wide variety of unique sake'' is produced in small quantities.
The ingenuity of gaining experience and the attitude of taking on challenges. The accumulation of these efforts leads to more appealing sake brewing.
Gin and liqueur using Ehime specialty mandarin oranges
Kondo Sake Brewery, which works with its friends to brew a wide variety of products in small quantities, not only produces sake but also other types of sake, such as gin and liqueurs.
Spirits made with mandarin oranges, a specialty of Ehime, are now another face of Kondo Sake Brewery.
Ehime Mikan Premium Gin Liqueur
Image source: Kondo Sake Brewery Online Shop
The star of this liqueur is, of course, the mandarin oranges from Ehime Prefecture, each hand-picked and carefully hand-pressed.
The base is ``Kondo Sake Brewery's original craft gin,'' which uses these mandarin oranges as botanicals.
By pouring even richer straight fruit juice into it, it has a luxurious structure worthy of the name ``premium.''
The moment you pour it into the glass, the aroma is as refreshing as when you peel a freshly picked mandarin orange.♪
When you put it in your mouth, you can enjoy the refreshing flavor of gin and the rich sweetness of mandarin oranges, creating a very fruity taste.
Its delicious taste caught the eye of professionals, and the event was held in February 2026.Grand Prize in the Beverage Category at the 39th Gourmet & Dining Style Show Spring New Product ContestIt shone.
The alcohol content is a little high at 18% in a 500ml bottle, but the taste is very rich.♪
We recommend the on-the-rock version, where you can enjoy the slowly changing scent as the ice melts, or the soda version, where the popping bubbles bring out the tangerine scent even more!
We're sure you'll be happy with this special gift filled with the blessings of Ehime.
Craft Gin PACHI PACHI
Image source: Kondo Sake Brewery Online Shop
President Kondo wanted to involve the local community through sake brewing. That is,
``It's not that it's difficult, but I wanted people around me to think, ``It looks like I'm having fun doing it.''''
With that in mind, the presidentFocusing on the "mandarin orange" that symbolizes Ehime, we collaborated with local farmers who grow mandarin oranges in terraced fields.。
Mandarin oranges are known as a winter tradition, but as a farmer, we started developing craft gin using mandarin oranges because we wanted to create something that could be enjoyed all year round, not just in winter.
However, the problem was that Kondo Sake Brewery did not even have a license to manufacture spirits and had no experience in distilling. We started from a state of groping.
"I don't have a license and I've never distilled before. I really started from scratch."
Even so, the mandarin orange farmer, the retailer, and President Kondo continue to stand in front of the distiller. From morning until evening, we made many prototypes, checking the scent of the orange peel and fruit one by one.
The steady accumulation ofThis is the mandarin orange craft gin "PACHI PACHI".
This impressive name reflects the landscape of Ehime's mandarin orange farms. First of all, it seems that mandarin oranges are cut with scissors twice when harvested. The first time, make sure to "click" so as not to damage the branches. The second time, it is carefully picked with a snap so as not to hurt itself.
So, when I asked the farmers, ``What is the sound of mandarin oranges?'', they answered, ``Maybe crackling.''
At that moment, the name was decided. The producer named the sake after the sound that echoes in a tangerine field, making it a brand with a simple yet strong story.
"Loving Liqueur" Ehime Mikan de Sake
Image source: Kondo Sake Brewery Online Shop
And what was born based on this craft gin was"'Loving Liqueur' Ehime Mikan de Sake"It is. This is a product that has been further improved on the ``mandarin orange liqueur'' that was originally available, and has a more complete taste. At last, its quality was recognized,Won the Grand Prize in the Beverage Category of the Gourmet ShowIt has come to this point. The refreshing botanicals of gin are combined with the juicy, gentle sweetness of mandarin oranges, creating a well-balanced drink that can be enjoyed with soda or gin and tonic.♪
Furthermore, in addition to the flavor, the label design also reflects the judgment of President Kondo, who has carefully divided roles and identified the strengths and weaknesses of each member.
This label design was mainly created by a designer from Ehime Prefecture and President Kondo's wife.
“Whenever I enter, the design always ends up looking like sake (laughs).”
As the word suggests, we dare to break away from stereotypes,Expressing “Ehime-ness” from a female perspective.The sophisticated design makes it popular as a gift or souvenir.
It is also available at Matsuyama Airport, attracting the attention of domestic and international travelers. It seems that tourists from South Korea and Taiwan who have direct flights are also buying them.
Kondo Sake Brewery's ``Loving Liqueur'' is not just a liqueur. It can be said that it is "the story of Ehime itself", created through the combined efforts of local farmers, retailers, and brewers.
"It's not just sake made in our brewery, it's made by farmers, designers, and everyone in the community."As President Kondo said, what is contained within each cup is the connection between people that began with the scent of mandarin oranges, and the history of challenges.
[Kondo Sake Brewery]
〒792-0802
1-11-46 Shinsukacho, Niihama City, Ehime Prefecture
TEL:0897-33-1177
HP:https://kondousyuzou.com/
Online store:https://kondousyuzou.shop-pro.jp/
Introducing Kondo Sake Brewery's sake
Hanahime Sakura Hana Label Matsuyama Mitsui
``Hanahimezakura Hana Label Matsuyama Mitsui'' is a pure rice sake that reflects the local climate of Niihama.
The sake rice used is 100% Matsuyama Mitsui, grown in Dan-no-ue, Niihama. It is carefully brewed using the ginjo method, using rice from this region, which has long been known as a high-quality rice production area.
For preparation,Adopts "Sakurahime yeast" developed by Ehime Prefecture.
Among the four types of yeast, this product uses "Type 1 (tropical)", which is characterized by its gorgeous aroma, and has a fruity aroma reminiscent of pear.
The taste is refreshing while still allowing you to feel the natural flavor of rice. Not only can you enjoy it refreshingly cold, but we also recommend warming it up a little to bring out the flavor.
By the way, the impressive Oiran label conveys the meaning of ``not obscene Oiran'' as alcohol is an adult beverage that can be enjoyed by people over the age of 20.
Nowadays, it seems to have become so popular that locals call it ``Princess Label'' or ``Hana Label.''
Hana Label, which gives you a glimpse of such a story, can be said to be a pure rice sake that allows you to enjoy the true taste of Niihama, born from the combination of local rice, local yeast, and brewer's technology.
In addition, President Kondo suggested pairings with this alcoholic beverage, such as pea snack ``Vino,'' fried parsley, and slightly salty foods such as camembert cheese.
Furthermore, pairing it with white fish such as red sea bream, which is unique to the seafood kingdom of Ehime, will bring out its flavor to the fullest!
■Hana Hime Sakura Hana Label Matsuyama Mitsui Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Matsuyama Mitsui 100% |
| Rice polishing ratio | 60% |
| yeast | Ehime Sakura Hime Yeast TYPE-1 |
| Alcohol level | 15 degrees |
Hanahimezakura Nigori Unprocessed Sake
Among the lineup of representative brand "Hanahimesakura",This ``Nigori Genshu'' is a product that really shines with its individuality.
Although it has a thick, rich texture that is typical of nigori sake, there is actually a hidden way to enjoy this sake that was born from the local Niihama food culture.
Generally speaking, when you think of nigori sake, you may have a strong image of enjoying it chilled and enjoyed like a dessert.
As President Kondo says, it is of course delicious even cold, but he recommends drinking it hot.
In fact, this way of drinking seems to have originated from the local food scene, such as the many yakiniku restaurants and yakitori restaurants in Niihama.
Originally, it was standard for restaurants to serve nigori sake on the rocks so as not to overpower the taste of the strong sauce.
Meanwhile, from the store,
I was asked, ``Isn't there an alcoholic beverage that would go well with hot dishes?'' so I decided to warm up this alcoholic beverage and try it out.
When it was warmed, the aroma became milder, and in return, the rich flavor of the rice spread in the mouth.
It's a feeling of security and comfort, just like when you're stuffing your face with steaming rice along with yakiniku. The combination gently wraps the richness of the meat's fat and sauce with the powerful flavor of the rice.
Word of this spread quickly, and I decided to put it up for sale just for fun.At the "National Warm Sake Contest", we won a prize in the special lukewarm category.will be fulfilled.
Hanahimezakura Nigori Genshu has a deeper flavor than you might imagine from its snow-white appearance.
Of course, you can enjoy its richness chilled, but why not try it hot tonight? The true gentleness and strength of rice will surely warm your heart.
■Hanahimezakura Nigori Genshu Specifications■
| raw materials | Rice (domestic), rice malt (domestic rice), brewed alcohol |
|---|---|
| Rice polishing ratio | 70% |
| yeast | Association No. 7 |
| Alcohol level | 18 degrees or more and less than 19 degrees |
| Japanese sake level | -7 |
| acidity | 1.5 |
Kondo Sake Brewery FAQ
- What is the origin of the name of Kondo Sake Brewery's representative brand "Hanahimesakura" in Niihama City, Ehime Prefecture?
- The name "Hanahimezakura" comes from the legend that Ehime was named after a celestial maiden (princess) descending from the land, meaning "a country that loves princesses." President Kondo intentionally chose the character for ``hime'' instead of ``hime'' to express his deep love for the history and romance of this area, as well as for the land of Ehime.
- How did Kondo Sake Brewery's fifth-generation president, Yoshiro Kondo, come to be called "Julie"?
- When President Kondo was working at Kirin Brewery, he suddenly ended up on stage at a product event featuring Kenji Sawada due to the unreasonable behavior of his seniors. At that time, she put on an impromptu costume of a red sweater with gold buttons and gave a performance inspired by Julie. Since then, she has continued to wear the "Julie style" at events and other events, and has come to be known as "Julie."
- I heard that Kondo Sake Brewery once stopped producing sake, but how did they restart it?
- Kondo Sake Brewery temporarily suspended sake brewing due to a drop in demand for sake. However, Yoshio Kondo, president of the fifth generation brewer, who retired from Kirin Beer, was determined to revive the brewery. After studying sake brewing intensely at the National Taxation Bureau's Brewing Research Institute and researching cases of revived sake breweries across the country, he joined his parents' home in 1999. In 2001, we restarted sake brewing from a small 600 liter tank.
Summary
Kondo Sake Brewery, founded in 1898, is the only remaining sake brewery in Niihama, which once flourished as one of Japan's three major copper mines.
At one point, the company was in danger of going on hiatus due to the slump in demand for sake, but the fifth generation president, Yoshiro Kondo, retired from Kirin Brewery and returned to his hometown, and in 2001 he restarted sake brewing as the chief brewer himself.
President Kondo, whose trademark is a pink suit and hat, is affectionately known locally as ``Julie of Ehime,'' and all of his flashy performances are ``to get people to know about breweries and sake.''
With a team of four people we can trust: a veteran brewer over 80 years old who has known the company president since he was a child, his wife (the chief brewer) who shares his five senses, and an experienced female assistant chief brewer, we work hard to produce sake in small tanks and in small quantities with a wide variety of varieties.
Kondo Sake Brewery values local rice, local water, and local yeast.
We use underground water from the same vein as Tsuzurabuchi, one of Heisei's 100 most famous waters, Sakurahime yeast made from flowers grown in Ehime Prefecture, and locally produced rice Matsuyama Mitsui.
Furthermore, challenges that go beyond the boundaries of sake have also been highly praised, such as the craft gin "PACHI PACHI" in collaboration with local farmers and the "Ehime Mikan de Sake" that won the grand prize in February 2026.
Two things you should definitely try are:
``Hanahimezakura Hana Label Matsuyama Mitsui'' A pure rice sake with a fruity pear-like aroma and the natural flavor of rice. The other bottle is ``Hanahimezakura Nigori Genshu''.
The rich flavor goes perfectly with strongly seasoned dishes such as yakiniku.
``Hanahimezakura'' takes its name from the legend that ``Ehime is a country that admires princesses.''
Other sakes are imbued with the deep love for the local area of the brewers, who have rekindled a light that had once gone out.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
