厳選した酒米と清冽な水

原料米には静岡県のオリジナル酒造好適米「誉富士」と兵庫県特A地区東条産の「山田錦」を主に使用。いずれも比較的気温の低い時期に登熟期を迎える「晩稲」品種であり、大粒で高精白に耐え、醪によく溶け、熟成に適した当蔵にとって理想的な酒米です。
また、蔵内の地下約50mの井戸から汲み上げられる南アルプスの伏流水は、水質が良いのはもちろんのこと水量も非常に潤沢で、洗米と浸漬、酒の仕込み、割水、用具の洗浄に至るまで全ての醸造工程で使用されます。日本酒の成分の約8割を占める水は、蔵の酒質や個性を決定づける重要な要素の一つです。この適度なミネラルを含む清冽な水なくして当蔵が理想とする旨酒を表現することは出来ません。

Carefully selected Sake Rice and Pristine Water

We mainly use two varieties of sake-specific rice: Shizuoka Prefecture’s original variety Homarefuji, and Yamada Nishiki, grown in Tojo, a Toku-A area of Hyogo Prefecture. Both are late-ripening varieties—ears appear, and ripening begins around the comparatively cooler period following summer—have large grains, can withstand high levels of polishing, dissolve well into the mash, and are suited for maturation, making them ideal for our brewing. The water we use to brew is spring water from the Southern Alps, pumped from a well approx. 50m below the brewery. As there is an abundant supply of this pristine water, we use it in all stages of our brewing process: from washing and soaking to fermentation building, dilution, and washing equipment. 80% of a bottle of sake is water, so it is an essential ingredient that determines the character and quality of our brews. Without this pristine water that contains the right minerals, our ideal sake would be impossible.