Morishima Shuzo Co., Ltd.
Morishima shuzo(Brewery) is located in a small port town of Kawajiri, Hitachi city which is in the northern part of Ibaraki Prefecture. Our brewery is a mere 30 meters from the Pacific Ocean making its location extremely unique. The water we use for the production of sake comes from the Abukuma mountainous region which runs deep underground containing rich in minerals. Our sake “Fuji Taikan” is crafted from this water source with carefully chosen rice. The climate is also quite mild and consistent throughout the year making it suitable for the production and storing of sake. We have been producing exquisite sake since 1869 through 6 generations for 150 years. Morishima shuzo(Brewery) is located in a small port town of Kawajiri, Hitachi city which is in the northern part of Ibaraki Prefecture. Our brewery is a mere 30 meters from the Pacific Ocean making its location extremely unique. The water we use for the production of sake comes from the Abukuma mountainous region which runs deep underground containing rich in minerals. Our sake “Fuji Taikan” is crafted from this water source with carefully chosen rice. The climate is also quite mild and consistent throughout the year making it suitable for the production and storing of sake. We have been producing exquisite sake since 1869 through 6 generations for 150 years. Morishima shuzo(Brewery) is located in a small port town of Kawajiri, Hitachi city which is in the northern part of Ibaraki Prefecture. Our brewery is a mere 30 meters from the Pacific Ocean making its location extremely unique. The water we use for the production of sake comes from the Abukuma mountainous region which runs deep underground containing rich in minerals. Our sake “Fuji Taikan” is crafted from this water source with carefully chosen rice. The climate is also quite mild and consistent throughout the year making it suitable for the production and storing of sake. We have been producing exquisite sake since 1869 through 6 generations for 150 years.
History
历史
歷史
During World War II in 1945 our house and brewery were hit and destroyed. But despite this misfortune and a lack of supplies for reconstruction, we were able to obtain “Ohyaishi”(a type of pumice brick which is easy to process due to its light and soft characteristics readily used in ancient times for exterior walls for warehouses) and rebuild the brewery and commenced the production of sake within a year. Our 4th generation, Koichiro Morishima was passionate and dedicated to the reconstruction of the local town after the war. During these times he met Taikan Yokoyama, a master Japanese painter who was also from the same Ibaraki Prefecture and became close friends. Yokoyama thoroughly enjoyed drinking our sake and later on allowed Koichiro to use the pseudonym “Taikan” for our sake in honor for its exquisite flavor and Koichiro’s effort to the local township. And hence in 1953 “Fuji Taikan” was born and became the brand name for Morishima shuzo(Brewery).
During World War II in 1945 our house and brewery were hit and destroyed. But despite this misfortune and a lack of supplies for reconstruction, we were able to obtain “Ohyaishi”(a type of pumice brick which is easy to process due to its light and soft characteristics readily used in ancient times for exterior walls for warehouses) and rebuild the brewery and commenced the production of sake within a year. Our 4th generation, Koichiro Morishima was passionate and dedicated to the reconstruction of the local town after the war. During these times he met Taikan Yokoyama, a master Japanese painter who was also from the same Ibaraki Prefecture and became close friends. Yokoyama thoroughly enjoyed drinking our sake and later on allowed Koichiro to use the pseudonym “Taikan” for our sake in honor for its exquisite flavor and Koichiro’s effort to the local township. And hence in 1953 “Fuji Taikan” was born and became the brand name for Morishima shuzo(Brewery).
During World War II in 1945 our house and brewery were hit and destroyed. But despite this misfortune and a lack of supplies for reconstruction, we were able to obtain “Ohyaishi”(a type of pumice brick which is easy to process due to its light and soft characteristics readily used in ancient times for exterior walls for warehouses) and rebuild the brewery and commenced the production of sake within a year. Our 4th generation, Koichiro Morishima was passionate and dedicated to the reconstruction of the local town after the war. During these times he met Taikan Yokoyama, a master Japanese painter who was also from the same Ibaraki Prefecture and became close friends. Yokoyama thoroughly enjoyed drinking our sake and later on allowed Koichiro to use the pseudonym “Taikan” for our sake in honor for its exquisite flavor and Koichiro’s effort to the local township. And hence in 1953 “Fuji Taikan” was born and became the brand name for Morishima shuzo(Brewery).
Sake making
酿酒
釀酒
-We have a custom “Koshiki”(steaming vat) to steam rice to the ideal plump elasticity. -The entrance to the “Muro”(Koji making room) is made narrow and surrounded with Ohyaishi in order to maintain the consistent temperature and humidity to shield the room from the outside. -A strict constant monitoring of the sake temperature is maintained as even a slight change of 0.3 degrees Celsius can affect the flavor of the sake. -Pressing(a process to separate the sake from the sake cake) is done in a refrigerated room to capture the delicate natural flavor produced from the fermentation process. -We have invested in specialized tanks and refrigerated storeroom to keep the sake in its best condition. The taste of sake is ever changing even after the pressing process. So it is crucial to determine the exact moment of bottling and pasteurization in each tank and we pride ourselves to making every effort to produce the highest quality sake. And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker). We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
-We have a custom “Koshiki”(steaming vat) to steam rice to the ideal plump elasticity. -The entrance to the “Muro”(Koji making room) is made narrow and surrounded with Ohyaishi in order to maintain the consistent temperature and humidity to shield the room from the outside. -A strict constant monitoring of the sake temperature is maintained as even a slight change of 0.3 degrees Celsius can affect the flavor of the sake. -Pressing(a process to separate the sake from the sake cake) is done in a refrigerated room to capture the delicate natural flavor produced from the fermentation process. -We have invested in specialized tanks and refrigerated storeroom to keep the sake in its best condition. The taste of sake is ever changing even after the pressing process. So it is crucial to determine the exact moment of bottling and pasteurization in each tank and we pride ourselves to making every effort to produce the highest quality sake. And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker). We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
-We have a custom “Koshiki”(steaming vat) to steam rice to the ideal plump elasticity. -The entrance to the “Muro”(Koji making room) is made narrow and surrounded with Ohyaishi in order to maintain the consistent temperature and humidity to shield the room from the outside. -A strict constant monitoring of the sake temperature is maintained as even a slight change of 0.3 degrees Celsius can affect the flavor of the sake. -Pressing(a process to separate the sake from the sake cake) is done in a refrigerated room to capture the delicate natural flavor produced from the fermentation process. -We have invested in specialized tanks and refrigerated storeroom to keep the sake in its best condition. The taste of sake is ever changing even after the pressing process. So it is crucial to determine the exact moment of bottling and pasteurization in each tank and we pride ourselves to making every effort to produce the highest quality sake. And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker). We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
Commitment
结语
結語
Although the recent upgrade of technology and innovation in our brewery, there are still crucial areas in the process that we have kept untouched that we believe cannot be replaced by machines.
We hold a high value for human judgement, intuition and inspiration crafting our sake.
And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker).
We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
Awards
2019 Gold Award (Annual Japan Sake Award)
Gold medal in 2 categories (IWC International Wine Challenge 2019)
2018 Winner (Annual Japan Sake Award)
2017 Outstanding Award (Kanto Shinetsu Kokuzeikyoku Sake Award)
2016 Gold Award (Annual Japan Sake Award)
Gold Ibaraki Trophy (IWC International Wine Challenge 2016)
Although the recent upgrade of technology and innovation in our brewery, there are still crucial areas in the process that we have kept untouched that we believe cannot be replaced by machines.
We hold a high value for human judgement, intuition and inspiration crafting our sake.
And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker).
We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
Awards
2019 Gold Award (Annual Japan Sake Award)
Gold medal in 2 categories (IWC International Wine Challenge 2019)
2018 Winner (Annual Japan Sake Award)
2017 Outstanding Award (Kanto Shinetsu Kokuzeikyoku Sake Award)
2016 Gold Award (Annual Japan Sake Award)
Gold Ibaraki Trophy (IWC International Wine Challenge 2016)
Although the recent upgrade of technology and innovation in our brewery, there are still crucial areas in the process that we have kept untouched that we believe cannot be replaced by machines.
We hold a high value for human judgement, intuition and inspiration crafting our sake.
And since we are a boutique brewery, the quantity of sake is limited but we pride ourselves in the full control of quality of our sake with our own in-house Toji(a chief sake maker).
We are staffed by highly devoted, honest and motivated sake makers tending to the sake.
Awards
2019 Gold Award (Annual Japan Sake Award)
Gold medal in 2 categories (IWC International Wine Challenge 2019)
2018 Winner (Annual Japan Sake Award)
2017 Outstanding Award (Kanto Shinetsu Kokuzeikyoku Sake Award)
2016 Gold Award (Annual Japan Sake Award)
Gold Ibaraki Trophy (IWC International Wine Challenge 2016)
Products of Morishima Shuzo Co., Ltd.
Morishima Shuzo Co., Ltd.的产品
Morishima Shuzo Co., Ltd.的產品
Morishima Shuzo Co., Ltd. Introduction
Morishima Shuzo Co., Ltd.的介绍
Morishima Shuzo Co., Ltd.的介紹
- Kuramoto Name 酿酒厂名称 釀酒廠名稱
- Morishima Shuzo Co., Ltd. Morishima Shuzo Co., Ltd. Morishima Shuzo Co., Ltd.
- Major Brand 主要品牌 主要品牌
- FUJITAIKAN JUNMAI-DAIGINJO,FUJITAIKAN FUJITAIKAN JUNMAI-DAIGINJO,FUJITAIKAN FUJITAIKAN JUNMAI-DAIGINJO,FUJITAIKAN
- Location 地址 地址
- 1-17-7 Kawajiricho, Hitachi-shi, Ibaraki 1-17-7 Kawajiricho, Hitachi-shi, Ibaraki 1-17-7 Kawajiricho, Hitachi-shi, Ibaraki
- Foundation 创建 創建
- Meiji 2（1869） Meiji 2（1869） Meiji 2（1869）