[Saga's Sake Brewery/Yano Sake Brewery] An article introducing Yano's representative director and chief brewer!

Annual production volume350Stone = 1 sho bottle35,000The number of employees is approximately6Name (including part). It's a really small brewery. We manufacture and sell lees pickles and liqueurs (scheduled to be manufactured starting next year), mainly under the brands Takenoen and Hizen Zoshin.

I don't know how the company was founded. It is likely that when the company was founded, it was a landowner who made sake from surplus rice.

Quote: Jalan.net

Kashima City faces the vast Saga Plain, Mt. Tara, which provides abundant underground water, and the Ariake Sea. The area has been a thriving area for sake brewing since ancient times, thanks to its clean, soft-tasting water, consistently harvested high-quality rice, and the ability to transport brewed sake by sea.

In its heyday20At the time, there were about 1,000 sake breweries, but only one currently produces sake in-house.6This is the case. In recent years, Kashima Sake Brewery Tourism has been a success, and Kashima has become famous as the city of sake.

I have an older brother, but he didn't inherit the brewery.

When I was working at the Yokohama Museum of Art, I was exposed to creative things on a daily basis, which made me want to make things myself.

Taira: Sei26Hizen Kuroshin special pure rice brewed in 2016

There is no episode like this. However, it was delicious anyway. Whether it's cold, room temperature, warmed or aged. It had the flavor I was looking for.

It left a more vivid impression on me than the sake that won grand prizes or the highest gold medals at National Taxation Bureau reviews or private competitions.

We believe that sake provides richness to the drinker and is a tool that connects people to harmony.

Our mission is to brew sake that naturally goes well with the glass and creates a peaceful atmosphere.

Additionally, sake is a traditional drink that is deeply rooted in Japanese culture (for example, the price of drinks on special occasions is fixed), and it is important that we take pride in being the bearers of this culture and disseminate this to other countries.

I also believe that brewing sake is a form of expression, and I would like to brew sake that allows people to somehow feel the face and thoughts of the creator, as well as the atmosphere of Kashima.

Of course, the most important thing is not to get complacent and to create sake that customers want and are happy with.

06. Future vision

Basically it's the same as I thought. Originally, sake was a product-out world where people thought, ``I only want people who accept my sake to drink it,'' but I don't think that will be the case from now on.

I think market-in is required more than ever. I would like to respond flexibly.