Kaba Shuzojo Co., Ltd.
Gifu Prefecture's Hida city has the environment essential for "good sake making" like the mineral-rich snow melted water from the Northern Alps, the high-quality rice grown with that water, and cold climate. Kaba Shuzojo has been making sake there for as long as 300 years. The brewery's representative sake "Shiramayumi" has won the gold prize for the two consecutive years (2017, 2018) in "The Fine Sake Awards Japan", and its name is widely known in Japan. Let's introduce the brewery's history and its commitment to sake making. Gifu Prefecture's Hida city has the environment essential for "good sake making" like the mineral-rich snow melted water from the Northern Alps, the high-quality rice grown with that water, and cold climate. Kaba Shuzojo has been making sake there for as long as 300 years. The brewery's representative sake "Shiramayumi" has won the gold prize for the two consecutive years (2017, 2018) in "The Fine Sake Awards Japan", and its name is widely known in Japan. Let's introduce the brewery's history and its commitment to sake making. Gifu Prefecture's Hida city has the environment essential for "good sake making" like the mineral-rich snow melted water from the Northern Alps, the high-quality rice grown with that water, and cold climate. Kaba Shuzojo has been making sake there for as long as 300 years. The brewery's representative sake "Shiramayumi" has won the gold prize for the two consecutive years (2017, 2018) in "The Fine Sake Awards Japan", and its name is widely known in Japan. Let's introduce the brewery's history and its commitment to sake making.
History
历史
歷史
Famous water from the North Alps and rich grounds spring from all over Hida city. Kaba Shuzojo started when the first store opened in this area in 1704. A big famine broke out in Hida from the effects of the Hoei earthquake in 1707. With the ban on carrying out rice, Toyasu negotiated with the officials to receive permission for "the Toyasu family exclusively to trade freely with the Etchu Province". It triggered business prosperity and Toyasu made a fortune. With this foundation, a full-fledged sake brewing began, and the brewery's representative brand "Shiramayumi" was created.
Famous water from the North Alps and rich grounds spring from all over Hida city. Kaba Shuzojo started when the first store opened in this area in 1704. A big famine broke out in Hida from the effects of the Hoei earthquake in 1707. With the ban on carrying out rice, Toyasu negotiated with the officials to receive permission for "the Toyasu family exclusively to trade freely with the Etchu Province". It triggered business prosperity and Toyasu made a fortune. With this foundation, a full-fledged sake brewing began, and the brewery's representative brand "Shiramayumi" was created.
Famous water from the North Alps and rich grounds spring from all over Hida city. Kaba Shuzojo started when the first store opened in this area in 1704. A big famine broke out in Hida from the effects of the Hoei earthquake in 1707. With the ban on carrying out rice, Toyasu negotiated with the officials to receive permission for "the Toyasu family exclusively to trade freely with the Etchu Province". It triggered business prosperity and Toyasu made a fortune. With this foundation, a full-fledged sake brewing began, and the brewery's representative brand "Shiramayumi" was created.
Sake making
酿酒
釀酒
As a local sake brewer, Kaba Shuzojo stuck to its belief of creating sake in its native land, using mostly local rice for production to make sake that most suitable for the local foods. The whole process of koji making is carried out by hand even today, and with the yeast making process, while utilizing sokujo, a modern and major method to make sake starter today, the "kimoto junmai" is made through a traditional method of "kimoto" brewing. Also, with regards to pressing, for daiginjo and above it is done by the traditional bag-hanging process. It is safe to say that the preservation of these traditional brewing techniques and honest brewing without cutting corners is the true value of Kaba Shujozo's sake making.
As a local sake brewer, Kaba Shuzojo stuck to its belief of creating sake in its native land, using mostly local rice for production to make sake that most suitable for the local foods. The whole process of koji making is carried out by hand even today, and with the yeast making process, while utilizing sokujo, a modern and major method to make sake starter today, the "kimoto junmai" is made through a traditional method of "kimoto" brewing. Also, with regards to pressing, for daiginjo and above it is done by the traditional bag-hanging process. It is safe to say that the preservation of these traditional brewing techniques and honest brewing without cutting corners is the true value of Kaba Shujozo's sake making.
As a local sake brewer, Kaba Shuzojo stuck to its belief of creating sake in its native land, using mostly local rice for production to make sake that most suitable for the local foods. The whole process of koji making is carried out by hand even today, and with the yeast making process, while utilizing sokujo, a modern and major method to make sake starter today, the "kimoto junmai" is made through a traditional method of "kimoto" brewing. Also, with regards to pressing, for daiginjo and above it is done by the traditional bag-hanging process. It is safe to say that the preservation of these traditional brewing techniques and honest brewing without cutting corners is the true value of Kaba Shujozo's sake making.
Commitment
结语
結語
"We are always trying to improve innovation in sake quality, while also respecting and preserving the taste as the local people's daily choice of sake" and that is the commitment of Kaba Shujozo. To that end, they are strongly committed to the local nature's three blessings, local rice called 'Hida Homare', Hida's favorable sake rice, pure underwater water from the Alps, and clear air and cold climate distinctive to the Hida region. And the fruit of such efforts by Kaba Shuzojo is the daiginjo "Shiramayumi". Why not experience the charm of Japanese sake through "Shiramayumi" and think of the far land of "Hida"?
"We are always trying to improve innovation in sake quality, while also respecting and preserving the taste as the local people's daily choice of sake" and that is the commitment of Kaba Shujozo. To that end, they are strongly committed to the local nature's three blessings, local rice called 'Hida Homare', Hida's favorable sake rice, pure underwater water from the Alps, and clear air and cold climate distinctive to the Hida region. And the fruit of such efforts by Kaba Shuzojo is the daiginjo "Shiramayumi". Why not experience the charm of Japanese sake through "Shiramayumi" and think of the far land of "Hida"?
"We are always trying to improve innovation in sake quality, while also respecting and preserving the taste as the local people's daily choice of sake" and that is the commitment of Kaba Shujozo. To that end, they are strongly committed to the local nature's three blessings, local rice called 'Hida Homare', Hida's favorable sake rice, pure underwater water from the Alps, and clear air and cold climate distinctive to the Hida region. And the fruit of such efforts by Kaba Shuzojo is the daiginjo "Shiramayumi". Why not experience the charm of Japanese sake through "Shiramayumi" and think of the far land of "Hida"?
Products of Kaba Shuzojo Co., Ltd.
Kaba Shuzojo Co., Ltd.的产品
Kaba Shuzojo Co., Ltd.的產品
Kaba Shuzojo Co., Ltd. Introduction
Kaba Shuzojo Co., Ltd.的介绍
Kaba Shuzojo Co., Ltd.的介紹
- Kuramoto Name 酿酒厂名称 釀酒廠名稱
- Kaba Shuzojo Co., Ltd. Kaba Shuzojo Co., Ltd. Kaba Shuzojo Co., Ltd.
- Major Brand 主要品牌 主要品牌
- SHIRAMAYUMI SHIRAMAYUMI SHIRAMAYUMI
- Location 地址 地址
- 6-6 Ichino-Machi, Furukawa-Cho, Hida-Shi, Gifu, 509-4234 Japan 6-6 Ichino-Machi, Furukawa-Cho, Hida-Shi, Gifu, 509-4234 Japan 6-6 Ichino-Machi, Furukawa-Cho, Hida-Shi, Gifu, 509-4234 Japan
- Foundation 创建 創建
- Hoei's first year（1704） Hoei's first year（1704） Hoei's first year（1704）