The Old Brewery Built in the Edo Era
The Tomita Brewery was constructed in the Edo era.
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It has a brick chimney,
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a water well,
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tools,
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as well as storehouses.
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We would like to uphold the tradition of sake
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as well as
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its surrounding practice as much as possible.
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We are confident that our generation and those after will
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appreciate the preservation of such an invaluable aspect of Japanese culture decades later.
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Sake made from Low-Polished Sake Rice1
Ordinarily, in the process of sake brewing, brewers polish rice quite a bit. Our brewery’s standard is 60% polished rice. (That means 40% of the rice is bran). Sake called "Daiginjo" uses 40% polished rice. Generally speaking, the more we polish rice, the clearer of a taste we can gain from it, but we would like to try brewing with low-polished rice as well.
Sake made from Low-Polished Sake Rice2
We do not want to polish rice that much because farmers put a lot of time and effort into growing sake rice. We would like to try brewing sake with low-polished rice and suggest sake with a rich taste of rice itself.
Sake made from Low-Polished Sake Rice3
“Shichihonyari Low-Polished Junmai 80%”. It has a rich, intense and dry taste. From 2008, we have tried to brew 77% polished rice that is called "Wataribune".
Reproduction of "Wataribune Rice"1
A kind of rice called “Shiga Wataribune No.6” was initially grown in the Shiga Agricultural Experiment Station in 1895. This rice almost went extinct because of the difficulty cultivating it, however, fortunately, seed rice was found there and employees succeeded at increased cultivation. In Shiga, people are trying to make "Wataribune" Shiga's major rice brand that is also a parent line of "Yamadanishiki (one of most popular rice brands for brewing sake)."
Reproduction of "Wataribune Rice"2
Our brewery tries to brew Junmai Daiginjo (brewing with rich-polished rice) and Junmai (brewing with low-polished rice), which have contrasting features.
Blessings of Nature – Water1
Sake is made from rice and water. Sake consists mostly of water.
Blessings of Nature – Water2
In the process of brewing sake, we use a large amount of water. It is said that brewing sake begins and ends with washing our equipment and materials.
Blessings of Nature – Water3
Our brewery uses the water beneath Mount Ibuki from the old well in our brewery.
Blessings of Nature – Water4
We appreciate the gift from nature that the well still supplies water for us for such a long time. Water is the essential ingredient for sake.
