I will continue to make safe and authentic sake without changing. Because it is a small sake brewery, I will challenge various things that I can do because I like sake, what I can do, what I can do because there is Japanese harmony with my colleagues.
Masashi is the chief executive of sake making. Mr. Toshi is responsible for judging and managing rice and microorganisms, as well as ruling the complex process, as well as technology.
In the past, people of the Dusi group who make sake as a migrant worker in the winter of people involved mainly in agriculture · fishery etc. have drunk alcohol. To the extent that it is said to be the next tough group of the military, the positions and responsibilities have been strictly protected.
[Kashira] in charge of directing / supervision / [Kojiya] in front of the manager who is responsible for the production Sendo] In charge of squeezing Because the press was similar to a boat / [Kamaya] The staff responsible for steaming rice cherished teamwork and was brewing with “Wako Ru”.
Today, Du Shi has changed its style with the times, we have become a brewery (owner) Takeshi in our company.
To sake making expressing the power of the mystery of nature
~ Dialogue with rice, according to the rhythm of microorganisms ~
Matsuura Brewery It was the 14th generation of Mr. Masaura Sakebu and it became my first family life since foundation Fumiaki Matsuura.
Born in Showa 44 (Showa). After graduating from university, I heard the voice of consumers and distributors in the Kanto, I went back to my family business after training at a brewery in another prefecture.
I have been sleeping together for about 10 years with my former Mr. Takeuchi, I taught brewing in my body, and since 2002 he took office as Takeshi. Ideal for alcoholic drinks that are gentle to the body and have a sense of taste in three dimensions.
Until now, human taste and smell tended to be easily judged by catching with the tongue and nose with the tongue and nose. However, from now on, I feel that it is important to recognize again that human beings are also a part of the natural world and to taste them with the five senses (whole body).
Expression of taste is difficult to describe, but we aim for alcoholic beverages that the body’s cells are gentle to the body, with love for each grain of rice, exploring infinite taste, and harmony with nature I would like to cherish the taste which I took.
It is good to eat
Shishi no Sato
In the lion’s village, the whole amount, pure rice rice bargain · limited water absorption · bubbles With yeast, we have a gentle scent of sake during eating. We use only the natural scented yeast so as not to hide the delicate taste and aroma of delicious cuisine.
We keep our own style which is not swayed by trends, draw out the umami of rice and value the synergistic effect with cooking.
While appreciating the wisdom of the forerunners and the blessings of nature, we are pursuing food during drinks that you can enjoy with delicious cuisine.
About liquor rice
Sake brewery suitable rice is large grain, white heart, rice with a property with good water absorption.
Suitable rice for sake brewing is divided into two types, late rice (late rice) and quick rice (sushi rice). Literally, late rice literally matures, and quick rice matures quickly.
Dinner rice: a well-ripened, easy-to-dissolve and deeply-flavored taste of alcohol. [Yamada Nishiki · Oimachi · Aiyama etc.]
Hayasaki: Slightly hard, difficult to dissolve, tasty and refreshing taste of taste. [Ishikawa Gate · Hakobun Nishiki · A feathers etc.]