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HANAIZUMI Sake BreweryFukushima
- The Nango district of Minamiaizu, where the Hanazono Sake Brewery is located, is still one of the heaviest snowfall areas in Japan, with nearly two meters of snow falling every winter. In the past, when roads and distribution systems were not as developed as they are today, the snow closed off the mountain passes, preventing goods from reaching the village and making it difficult to obtain sake. Local people who felt that "if there was no sake available, we would make it ourselves" got together and started brewing their own sake, which is said to have been the beginning of the Hanazono Sake Brewery. This is why, unusually for a sake brewing company, there is no hereditary head brewer. Today, the toji (master brewer) and everyone who works at Hanaizumi is a local from the Nango area. They live here, love the land, and brew sake with harmony and smiles in the midst of the peaceful nature. Sake is nurtured in the rich nature and climate of Minamiaizu. That is Hanaizumi Loman. Using rice grown in Aizu, "Takashimizu" and "Jizosawa Suigen" springing locally, local brewers brew sake with all their heart and soul. The special features are in-house rice polishing and the "glutinous rice four-stage brewing" process used for all brands. Sake is usually brewed in the "three-stage brewing" process, in which water, koji, and rice are brewed in three separate batches, and then steamed glutinous rice is added. The brewers have added their own unique evolution to the traditional method that has been passed down from generation to generation. This process produces a refreshing yet gentle flavor with a full-bodied taste that is unique to Hanazono. Currently, we are said to be the only brewery that uses the "glutinous rice four-stage brewing" method for all of its brands.
- Makoto Hoshi
- Shin Nakamaru
- Fukushima 646-1 Nakata, KAI, Minami Aizu-cho, Minami Aizu-gunGoogleマップで開く
- Goods only] 8:30-16:30 (except 12:00-13:00)
- Saturdays, Sundays, national holidays, and year-end and New Year holidays,