Taiyo Shuzo Co.,Ltd

代表銘柄

Akashi

酒蔵について

We turn the tables on light, dry sake. Believing that it is necessary to do inefficient things in order to make good sake, the brewery sticks to traditional methods: washing rice in small quantities, ginjo-styling at low temperatures, and wooden tank pressing. All rice is polished to at least 60%. All of the rice is made from Hyogo Prefecture-grown Yamadanishiki (Kamiina and Tengumatsu are made from Nojoho), and the pure, unfiltered, raw sake is "dark mellow and dry. It is a perfect match for any dish.