Traditional yet Modern Sake from Kaga (Monday, April 1st, 2013)
Yoshida Shuzoten Co., Ltd.
Commonly known by the brand names Tedorigawa Masamune and Yoshidagura, Yoshida Shuzoten Co., Ltd. was established in 1870 in a castle town in the Kaga region, where sake brewing thrived due to the quality of the water, rice and air there. However, today it is the only brewery in the area that survived numerous economic ups and downs. There are many secrets to Yoshida Shuzoten’s longevity, but some of the important ones are their philosophy of “customer first”, their receptiveness to new technology while preserving tradition, their flexibility in keeping up with the tide of the times and their braveness in being the industry’s forerunner. More importantly, they stay close to their local community by using local rice and water, as well as conducting “kan-zukuri” (cold temperature brewing) to create flavorful sake.
From delicate daiginjo to crisp and full-bodied yamahai, Yoshida Shuzoten produces a wide variety of sake that goes quite well with the local Kaga cuisine and rich food culture. Currently 6 lines are available in the U.S. Kaleidoscope, one of the brewery’s highest grade sakes, is made by aging naturally dripped daiginjo for 2 years at temperatures as low as minus 5°C (23°F ). It boasts a silky texture and an elegantly profound flavor with a beautiful aftertaste. A Thousand Drops of Dew is made by aging naturally dripped daiginjo namazake (unpasteurized sake) for 6 months at minus 5°C, and it has an elegant flavor yet leaves a strong impact in your mouth. Lady Luck has a refined sweetness and a sharpness reminiscent of chic ladies. Kinka is a daiginjo namazake that highlights refreshing sweetness. Chrysanthemum Meadow is a daiginjo brewed with the yamahai method, showing a great balance of elegance and umami-rich flavor. The award winning Silver Mountain is a flavorful junmai sake, also made with the yamahai method. It can be enjoyed both cold and hot.
Although the foundation of Yoshida Shuzoten cannot be separated from their region, they are always looking ahead to the future and the global market. They are striving to produce sake for the world, and are exploring and proposing new ways to enjoy sake.
Yoshida Shuzoten Co., Ltd.
41 Yasuyoshi-machi, Hakusan, Ishikawa
3 things you should know about Yoshida Shuzoten Co., Ltd.
Great Brewmaster and Team Work
It is not an exaggeration to say that the flavor of Yoshida Shuzoten Co., Ltd. is determined by Brewmaster Yamamoto, who has over 50 years of sake brewing experience. He is an expert in brewing yamahai style sake and good at producing elegant and clean sake quality. He is also a great leader who can organize an efficient production while creating a strong team spirit. The harmony of the team results in the best quality sake.
Collaboration of Tradition and Innovation
Yoshida Shuzoten considers valuing traditional technique as well as incorporating advanced technology into their sake production process as being of the utmost importance. They employ painstaking, traditional methods in the koji making process, one of the most important stages in sake brewing. On the other hand, they use the most advanced technology for milling and washing the rice, as well as controlling storage conditions and heat pasteurization.
Thorough Quality Control
The post-filtering stage plays an important role in affecting the flavor of sake. Yoshida Shuzoten has introduced machinery that can pasteurize sake after bottled, allowing them to maintain the delicate flavor captured in the bottle. Also, they use a massive refrigerator that can hold 50,000 1.8 liter bottles at the same time, whose main benefit is to age sake while preserving its great aroma and taste. The introduction of these high technology systems enables them to experiment with a wider variety of sake quality.