This time, we will be introducing Ryuichi Yoshida, the brewer from Kobu Sake Brewery, which boasts a 333-year tradition in Kashima City, Saga Prefecture.
What is the sake brewing goal of Yoshida Brewer, who not only produces his signature product "Kobu" but also a limited-edition product called "Kimagure Dragon" with the concept of "brewing the sake you want to try the most right now"?
Check it now to enjoy the first online sake brewery study abroad experience in the new year of 2022!
Kobu Sake Brewery Chief Brewer
Ryuichi Yoshida Mr.
Mr. Yoshida was selected as the chief brewer in 2015. A valuable presence that breathes new life into the Kobu Sake Brewery while respecting tradition.
Table of contents
About “Kobu Sake Brewery”
The origin of sake brewing at Kobu Sake Brewery is said to have been in 1688, when the Saga Nabeshima domain ordered the production of sake as a way to utilize the domain's surplus rice.
With our corporate philosophy of ``Sake brewing is human development,'' and our slogan of ``Innovation from within tradition,'' we accurately grasp the trends of the times, and while preserving the age-old tradition of sake brewing, we continue to make constant efforts to improve the quality of each and every product.
We aim to produce sake that enriches people's spirits and makes many people happy.
Characteristics of Kashima City, Saga Prefecture
Kashima City, located in the southwestern part of Saga Prefecture and known as the agricultural kingdom, is blessed with high-quality rice and water, and has been actively producing sake since ancient times.
Facing the Ariake Sea, it is also famous for its fishing industry, and is also famous for its fishing villages where traditional thatched-roof houses remain.
The area consisting of Sake Brewery Street and thatched roof streets is called ``Hizen Hamashuku,'' and is designated as a nationally important preservation district for groups of traditional buildings.
Kashima Sake Brewery Tourism, which is held during the new sake season, is a popular event where you can experience food, culture, and history through alcohol, and is crowded with 100,000 people over two days.
How I started getting involved in sake brewing
It all started when I started helping out during the sake brewing season when I was a former brewer.
The hardest thing about making sake
During my first and second years as a master brewer, I was under a lot of pressure and couldn't maintain a good balance in my mind and body, so it was tough.
What made me happiest about sake brewing?
29BY, in his third year as a master brewer, did not receive the gold medal, but won an award at the National New Sake Appraisal in the spring.It won a gold medal at the Fukuoka Regional Taxation Bureau Liquor Awards in autumn.
Thoughts and future vision behind sake brewing
The well water on the premises is high-quality underground water from the Tara Mountains, and has undergone thorough quality control, and we are particular about the quality of the water used to brew our sake, from the raw rice used to wash it to the water used to brew it.
Using sake rice harvested in the fruitful Saga plains, we would like to pursue the rich taste that makes the most of the flavor of the rice, and the mellow taste characteristic of Saga sake, in our own way.
Finally
From 19:00 on Saturday, January 15, 2022, we will be holding an online sake brewery study abroad program with the brewer Yoshida introduced this time and Managing Director Mitsutake!
We will deliver a luxurious three-piece set of Yoshida Brewer's challenge sake ``Kimagure Dragon'', our signature product ``Mitsutake'', and ``Amber Mitsutake'' aged for 3 years with wine yeast, and toast online with sake brewery students from all over the country.♪
The first shot in 2022 has to be good for the economy! ! !
Please join us!