MATSUMIDORI BREWERY CO., LTD.

代表銘柄

Rokkon

酒蔵について

Shoroku Shuzo has made its living making sake mothers in this area since the Edo period (1603-1868), and sold them to sake brewers throughout Tsugaru. Sake mother is a yeast fungus that is needed in large quantities to ferment sake, It plays an important role in the sake brewing process, and has been called "1 koji, 2 sake mothers, 3 tsukuri" since ancient times. In 1904, the company changed its business to the production of Japanese sake, seeking to brew sake that it aspired to, that is, "sake that can be drunk with peace of mind, loved by the local community, and that one never gets tired of drinking," by being particular about the ingredients and handiwork. Since then, the Shoroku Brewery's origins have been in the art of sake mother brewing, a technique that has been handed down from generation to generation, We continue to brew sake with the mission of passing on the culture and history of sake to future generations by carefully maintaining and preserving the brewery's historic tools and equipment. Shoroku" and "Reibo" are well-loved by the local Tsugaru community, Rokune" is a new sake brewing challenge, Rokune", which is a new challenge in sake brewing, and "Kouji", which is brewed with special care, All brands are brewed by hand in the traditional way.