{"id":1608,"date":"2021-02-12T20:14:07","date_gmt":"2021-02-12T11:14:07","guid":{"rendered":"https:\/\/www.iiyama-ouendan.net\/en01\/?post_type=experience&p=1608"},"modified":"2021-02-15T22:48:27","modified_gmt":"2021-02-15T13:48:27","slug":"the-story-of-iiyamas-sakes","status":"publish","type":"experience","link":"https:\/\/www.iiyama-ouendan.net\/en\/experience\/the-story-of-iiyamas-sakes\/","title":{"rendered":"THE STORY OF IIYAMA\u2019S SAKES"},"content":{"rendered":"\n

About Tanakaya Sake Brewery and Kadoguchi Sake Brewery<\/h2>\n\n\n\n
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The trend for Japanese cuisine has put sake in the global spotlight, and the demands are only steadily increasing.
Nagano Prefecture’s fame for sake does not come from the quantity it produces, rather, it is the quality that the many small breweries churn out that lands it amongst the nation’s finest.
There are two such breweries within Iiyama: Tanakaya Sake Brewery, known for \u2018Mizuo\u2019 sake; and Kadoguchi Sake Brewery of the \u2018HokkoMasamune\u2019 sake fame.
Despite the general tendency to disregard the local brew, these two breweries have remained extremely popular amongst the local population for over a century. It\u2019s all about the taste, and there are three factors that determine it.<\/p>\n\n\n\n

Water<\/h2>\n\n\n\n
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Water quality is crucial in determining the caliber of a Sake. Iiyama\u2019s untouched nature produces \u201cdelicious\u201d water, as the snow cloaking the mountainous landscape slowly permeates the soil to result in a runoff of pure river water.<\/p>\n<\/div>\n\n\n\n

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Rice<\/h2>\n\n\n\n
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The key raw ingredient of sake is rice. Iiyama\u2019s conditions – pure water, clean air, plentiful sun, and temperate climate \u2013 come together to produce the best rice in Nagano. pristine, large-grained rice most suitable for making sake.<\/p>\n<\/div>\n\n\n\n

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Toji<\/h2>\n\n\n\n
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Sake requires the constant attention of the Toji \u2013 the chief sake brewer. Until the Taisho period Tojis in Nagano were external employees; but Iiyama was among the first to produce a local Toji, living right next to the brewery and able to provide the continual attention good sake demands.<\/p>\n<\/div>\n\n\n\n

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\u25a0Tanakaya Sake Brewery<\/h2>\n\n\n\n
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Established in 1873, the current sixth generation President, Ryuta Tanaka, describes his \u201cMizuo\u201d sake as \u201cMore delicious by the glass – the second glass is even more delicious than the first, the third is even better than the second\u201d. The fine, dry sake has a keen aftertaste, and boasts a diverse fanbase. The ingredients are strictly local and selected for their quality \u2013 the water is from a natural spring in at the foot of Mount Mizuo in Nozawa Onsen Village, and the rice is specially cultivated within a 5km radius of the brewery.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cMizuo, Special Junmai sake, brewed with Kinmonnishiki\u201d – showcasing the characteristics of the rare Kinmonnishiki rice of the Kijimadaira Village<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Tanakaya Brewery President,
Ryuta Tanaka<\/strong><\/p>\n\n\n\n

The people of Iiyama tend to be big drinkers, so they prefer clean aftertastes to overly fragrant or strong-flavoured sake. Mount Mizuo\u2019s spring water yielded the results closest to this ideal. Here we use the same technology to produce our standard sake and our top class Daiginjo. There are easier ways, sure, but machines just can\u2019t beat hands. We are also very lucky to be surrounded by Iiyama\u2019s advanced rice cultivation and technical expertise \u2013 I can convey a general image of the type of grain I want, and they manage to come up with exactly what I was thinking. It\u2019s a wonderful environment.<\/p>\n<\/div>\n\n\n\n

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Tanakaya Sake Brewery Shop<\/strong><\/p>\n\n\n\n

2227 Iiyama, Iiyama City, Nagano Prefecture,
\u3012389-2253
TEL\u30000269-62-2057
FAX\u30000269-62-1203
URL\u3000http:\/\/www.mizuo.co.jp\/<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

\u25a0Kadoghchi Sake Brewery<\/h2>\n\n\n\n
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\u2018The love of the local people is what makes a true local sake,\u2019 is Kadoguchi Brewery\u2019s principle, and it is proved a hundred times over in the popularity of their \u201cHokkoMasamune\u201d \u2013 clean and dry, but with the aroma and \u2018umami\u2019 of rice. The northern-most brewery in the Prefecture taps into the aquifer under Mount Nabekura, spanning Iiyama City to Niigata Prefecture as its water source. Since its establishment in 1869, Kadoguchi has actively pursued new and innovative techniques and methods to create new and exciting discoveries for the people of Iiyama.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cSake of Iiyama\u201d \u2013 Made from Kinuhikari sake rice cultivated in Iiyama, and dressed in Iiyama specialty Washi paper.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Kadoguchi Sake Brewery Shop
Executive Director Toji,
Yuya matsumura<\/strong><\/p>\n\n\n\n

While a good evaluation by an expert at an exposition or show is also important, we place just as much value on creating good quality sake at a price range that can be regularly consumed by the local population. This is the type of sake that through it\u2019s taste, can showcase the local colour and characteristics. Perhaps the biggest defining characteristic of Nagano, and especially Iiyama, is that all 3 crucial factors in brewing a good sake – water, rice and Toji \u2013 can be locally sourced. It might be due to this that we have such a high local consumption rate of local sakes.<\/p>\n<\/div>\n\n\n\n

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Kadoguchi Sake Brewery Shop<\/strong><\/p>\n\n\n\n

1147 Tokisato, Iiyama City,Nagano Prefecture
\u3012389-2412
TEL\u30000269-65-2006
FAX\u30000269-65-4607
URL\u3000http:\/\/www.kadoguchi.jp\/<\/a><\/p>\n\n\n\n

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