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2022年10月4日

A new look of Shibata



Established in 1830, our tradition spans eight generations, a history which continues to this day.

Environment
The summers are cool and the winters can be extremely cold. Located in Okazaki City, Aichi Prefecture, Japan, our brewery is surrounded by pristine nature and clean air. The outstanding climate and environment of our local area produces pure and unspoiled groundwater.

Water
Kanzui (“God’s water” in Japanese), the source of some of the softest water in Japan, flows directly from the mountain behind our brewery to our well. We use it in every step of the brewing process to produce an exceptionally smooth sake.

Season
The sake making process begins in early fall when the temperature starts to drop. Then the sake is slowly and carefully matured throughout the spring until the beginning of summer. The four seasons of Japan are distinct, and each plays an important role in producing the delicate and profound flavors of carefully brewed sake.

History
The Shibata Brewery was founded in the late Edo period of 1830, in Shimoyama village of the former Nukata district of Aichi prefecture. The Shibata family was the landowner and the headman of the village at the time, and it all began with producing and selling sake made from surplus rice. There was a fire at the cellar in 1898, and the sake kept in barrels leaked into the nearby river. This drifted far downstream to the town of Okazaki, and the people who lived there learned about the existence of the brewery built deep in the mountains. It is said this is how the name of “Kō no tsukasa” became known widely.



Tasting Note: This is the driest sake in the brewery. Clear and sharp taste, a silky sake with a nice mouthfeel. Then it has crisp finish. Goes well with Sushi, Sashimi, and Shimesaba (soused mackerel).

Type of Sake: Junmai
Rice: Gohyakumangoku
Polish Ratio: 60%
Size: 720ml
Alcohol: 15%
Acidity: +1.4
SMV: +13



Tasting Note: This is the very smooth and rich sake. It has a mild aroma. You can taste the rich “Umami” from the local rice. Goes well with Grilled Chiken or Grilled Lobster, Yakitori with sauce.

Type of Sake: Junmaiginjo
Rice: Yumesansui (Local rice)
Polish Ratio: 60%
Size: 720ml
Alcohol: 15%
Acidity: +1.2
SMV: +1.0



Tasting Note: This is the light and aromatic sake. The flavor is fruity. Also you can taste smooth taste and a little bit of bitterness. Goes well with Nuts or Seafood Salad.

Type of Sake: Junmaidaiginjo
Rice: Gohyakumangoku
Polish Ratio: 50%
Size: 720ml
Alcohol: 15%
Acidity: +1.35
SMV: +0

アクセス

お車でお越しの方

  • 東名高速道路・岡崎I.C.から約30分
  • 東海環状自動車道・豊田松平I.C.から約30分

公共交通機関でお越しの方

  • ささゆりバスご利用/岡崎げんき館前から「下山地区線」で約40分。事前にバス運転手さんに「柴田酒造場で下車」とひと声おかけください。最寄りの場所で停まります。

※ささゆりバスは平日のみの運行です。その他の額田地域のコミュニティバスなど詳しくは、岡崎市Webサイトをご確認ください。

〒444-3442 愛知県岡崎市保久町字神水39番地 TEL 0564-84-2007 FAX 0564-84-2785
営業時間/平日8:00~17:00 土曜・祝日 10:00~16:00
土曜・祝日は不定休です。下記の営業カレンダーをご確認ください

  • 営業日カレンダー

    2022年 11月
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