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Creation of 众 -gin-

Our challenge with brewing traditional Japanese sake began from our profound appreciation and fascination for sake.

The Birth of “Gin”

As a drink for enjoying with meals, I had always felt that sake was light, or slightly lacked a sense of presence compared to wine. At the same time, I believed that traditional Japanese sakes were Junmai-shu with a solid, rich flavor, rather than the more light Ginjo flavor. My personal preference was to rely on the Kimoto/ Yamahai brewing methods, which can develop more natural and wild flavors. However, it was difficult to completely shift from producing regular sakes, as the demand for Omiki, or sake offered to the shrines, remained high. Then one day when I was traveling, I came across a bright, yellow Yamahai Junmai-shu at a meal. “This is what I had been searching for!” I thought to myself. There was no dull sweetness, and the aftertaste was absolutely clear. A rich and profound flavor, with an ever-present acidity and flavor of amino acid, and a strong, refreshing aftertaste. That was the sake I was yearning to make. A sake that can match any meat dish and meet any flavor. Heating the sake would further amplify its taste, and clear the mouth when enjoyed during meals. This was the moment I found the answer to what I had been searching for so long.

Communication

Since the old days it has been said, “Communication is what brews good sake”. No matter how rich the surrounding environment is, good sake cannot be made if there is no communication among the people. At our brewery, we work to unite and bring together the minds of our brewers. The character of “Gin” possesses the meaning of working together under the same roof, and striving to produce world-class sake products.

Origin

The first thing we did for developing a new sake was to rethink about our sake brewing environment from scratch. The cellar was thoroughly cleaned without leaving a trace of even a single grain of rice or dust. We vowed to create world-class Kimoto brew sakes that have solid flavors with presence, and also pure, clear acidity. With this passionate desire in our minds, we named our new cellar the “Ginjogura”

Access

By car

  • Approx. 30 min. from Okazaki I.C. on the Tomei Expressway
  • Approx. 30 min. from Toyota-Matsudaira I.C. on the Tokai-Kanjo Expressway

By public transportation

  • By Sasayuri Bus/ approx. 40 min. on the “Shimoyama district line” from Okazaki Genkikan-mae. Please tell the bus driver you will be getting off at “Shibata Brewery” when boarding the bus. The bus will stop near the brewery.

※The Sasayuri Bus operates only on weekdays. Please confirm the Okazaki City website for details regarding other community buses in the Nukata district.

Kanzui, Aza, Hokkyucho, Okazaki-shi, Aichi 444-3442 TEL: 0564-84-2007 FAX: 0564-84-2785
Open hours/ Weekdays 8:00 a.m. - 5:00 p.m. Weekends & holidays 10:00 a.m. - 4:00 p.m.
The brewery may be closed on weekends or holidays. Please confirm with the calendar below.

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