[Saga/Tenzan Sake Brewery] Introducing Goto Brewery!

Originally, I didn't like Japanese sake.

I couldn't help but like it because it had a sweet impression that appeared with me at bars and other places.

But I loved drinking, so I drank Western liquor and beers from all over the world.

However, I happened to be at a liquor store and I was told, ``I'll take it,'' and I had a drink there, which sparked my interest in sake.

The sake was not from Kyushu but from Niigata, but it was refreshing and light, and it was completely different from the sweet and sweet sake I had drunk before.

After that, I started drinking sake from various sake breweries, including local sake from Mie, and I found it very interesting that the taste was completely different depending on the manufacturer.

I became interested in the sake manufacturing process and started researching it, but the more I researched it, the more I didn't understand it at all (lol).

When you look at the process flow of sake, what does it mean? That's what I thought.

However, because I didn't understand it, I got into it even more.

As I researched it, I started thinking about wanting to try making sake someday.

Encounter with Tenzan Sake Brewery

 When you become a chief brewer, you are responsible for all aspects of making, so there was definitely some pressure.

We have a reputation, history, and tradition built up by our predecessors, so we have to somehow keep that going.

I always had that thought.

Then, as the times changed, the seasonal employment of brewers and brewers began to become full-time, year-round employment.

When I started working, it was like a hybrid type of job.

It was difficult in terms of schedules and interpersonal relationships for a team with different work styles to work together, with seasonal employees living in and having almost no time off for six months, and full-time employees having regular weekends off.

I remember clearly when we first launched Junmai and Junmai Ginjo, a new brand called Shichida, which is characterized by its refreshing acidity and can be enjoyed as a drink with meals.

Originally, there was a brand called ``Tenzan'' and ``Iwa no Kura,'' which was served by the previous president.When I became the current president and launched the new brand ``Shichida,'' I thought together with the president, and we talked about the idea of ​​creating a sake that would stand out because when pairing with food, if it doesn't have a certain level of acidity, it will overpower the food.

Nowadays alcohol with acid is common, but back then, acid was treated as a nuisance.

In such an era
"It's acidic, but it's very delicious."
I was happy when I was recognized for my alcoholic beverages, which went against the grain at the time.

Up until now, we have tried many things, such as malic acid-producing yeast and white koji preparation, but now that we are also making sparkling sake, one thing we would like to do is improve the quality.

Another thing I would like to do is to make sake that takes full advantage of the natural conditions of rice, yeast, etc.

Return to basics. Return to origin. I think that's what it means.