Eau de vie Syounai

代表銘柄

Kiyoizumigawa

酒蔵について

Sake brewing through the koji business since the Edo period. Chokai, and the sake brewing water is of high quality, and the sake brewed with high quality sake rice and traditional techniques is mild and mild. The sake is mild and mild. The sake is brewed meticulously by hand, using only locally produced sake. The Shonai region of Yamagata Prefecture, where our brewery is located, has been a rich breadbasket since ancient times, with the Mogami River flowing into the Sea of Japan to the west, Chokai Mountain at its northern end, the three religious mountains of Dewa to the east (Gassan, Haguro, and Yudono), and the Asahi mountain range to the south, running east to west. In the Shonai Plain, rice varieties such as "Kame-no-o" were produced in ancient times, and subsequent breeding efforts have produced Yamagata's original varieties such as "Sasanishiki," "Haenuki," "Tsuyahime," and "Yukiwakamaru," which are among the highest quality rice varieties in Japan. The Shonai Plain is the hometown of rice, and if we think of the concept of "terroir (specific region)," a unique vineyard in French wine making, in the Japanese way, the terroir of rice is the Shonai region of Yamagata Prefecture, which has the Shonai Plain. Furthermore, the French term "chateau" means a classified farm in a rural area, and the Shonai Plain is definitely "Chateau Shonai," a regional brand of agricultural products comparable to the Côte d'Or (Golden Hills) in Burgundy, France. The sake brewery in Chateau Shonai is Eau-de-vie Shonai, which has been in business for over 140 years, The brewery's founder and his family have passed down their unique brewing techniques from the Edo period (1603-1867), when they began making miso and soy sauce, to the present day, when the brewer himself has honed his skills as a toji (master brewer) of sake. Eau-de-Vie Shonai has been brewing sake in accordance with the French terroir, and has been making sake with local products. We use rice grown in Shonai, water from the Chokai Mountains, koji mold developed in Yamagata Prefecture, and sake brewed by locally-born toji (master brewers) based on brewing techniques passed down from generation to generation. The brewery, Eau-de-Vie Shonai, is located in Chateau Shonai, where the "water of life" in the name "Eau-de-Vie" comes from the underground water of Mt. Chokai that wells up beneath the brewery, the abundant harvest of high quality agricultural products in the surrounding area, and the brewing techniques that have been cultivated over the years to produce sake with rice, water, technology, and the brewers' skills. We believe that the essence of the Japanese version of "terroir" is to create sake that is the product of the trinity of rice, water, technology, and the brewer.