Shiraito Sake Brewery
Fukuoka- 代表銘柄
- Tanaka Rokujugo
- 酒蔵について
- Shiraito Shuzo, which brews sake using Yamada Nishiki rice grown in its hometown, eventually came to enjoy the unparalleled advantage of being a “brewery surrounded by Yamada Nishiki rice fields.” “Shiraito Shuzo is in Itoshima” — This reputation began in 1989, when the brewery started producing sake using Yamada Nishiki rice from Itoshima, carefully cultivated by local farmers. Today, we brew exclusively sake using only Itoshima-grown Yamada Nishiki cultivated by approximately 130 dedicated farmers. For pressing, we employ the traditional “Hane-ki” method, applying slow, gentle pressure using the principle of leverage to carefully draw out the rice’s umami. That is the sake of Shiraito Shuzo. Furthermore, under the slogan “NormCore (The Ultimate Ordinary),” we sincerely engage with tradition, technique, and ingredients while continually asking ourselves, “What does ‘ordinary’ mean to Shiraito Shuzo?” To preserve the “everyday sake (Normal)” that accompanies daily life, we do not shy away from challenges that are at times intense (Hard)—this resolve lies at the very foundation of our sake brewing.
酒蔵情報
- 売店営業時間
- 9:00-16:00
- 売店定休日
- Bon and New Year's
地元おすすめの飲食店
Great work, great hospitality. My favorite restaurant.
ChikamatsuThe sushi is unadorned, but the owner's thoughtful technique and meticulous work
Dynamic, sensitive, and above all, the general's attention to detail is excellent!
A yakitori restaurant nestled in a secluded spot in Haruyoshi. Run by a chef who trained at "Toriji," one of Fukuoka’s most renowned yakitori establishments, the owner sources rare Oshioka Jidori chickens directly from the producers. With a deep understanding of the birds, each skewer boasts a gentle umami and is grilled to perfection—a taste that will win over anyone.
The owner hails from "Warayaki Mikan," a renowned izakaya in Haruyoshi, Fukuoka, and the restaurant boasts a cheerful and lively atmosphere. Furthermore, the gentle and delicate dishes prepared by the owner’s right-hand man—who trained at Kyoto’s renowned "Oto"—are set to redefine the very concept of an izakaya, making this a place to watch in the future.
Sushi Yasukichi reopened last year after several years of closure. The first half of the course features a variety of sake accompaniments crafted by the owner—so exquisite that you won’t be able to put your cup down. Just when you’re thinking, “Please bring me more!” the meal transitions to the nigiri. The rice has the perfect texture, and the fish—clearly prepared with great care—will leave you in absolute bliss until the very end. The palate-cleansing water served in between courses is refreshingly smooth and can only be found here. This is a renowned restaurant that I highly recommend to anyone who visits.
By purchasing entire cattle from Kinoshita Farm in Shiga Prefecture and feeding them sake lees from Shiraito Shuzo during their growth, the meat develops a tender texture, and the offal is of the highest quality, completely free of any gamey odor. The seasonal vegetables served alongside the meat are natural and mild, gently soothing the stomach. Man, I really want some meat.
Mihara Tofu Shop is constantly exploring the possibilities of tofu. Their legendary thick-fried tofu is crispy on the outside and fluffy on the inside, and the sweet soy sauce—a specialty of Kyushu—makes it hard to resist having another serving. In the soy milk hot pot, the gentle, soft silken tofu soothes your stomach, and for dessert, the low-calorie TOFU chocolate is such a treat that you’ll want to eat as many as you can.