西暦1886年 明治19年
当蔵は岡山の地酒蔵として、地元の米、水、技の三位一体の酒造りこそ本来の地酒の姿であると考え、特に米へのこだわりは地元岡山県産を全量使用し、仕込水は県内を流れる３大河川の高梁川水系の恩恵を受けた伏流水、そして伝統ある備中杜氏の技術といった造り酒屋にとって素晴らしい環境のもとで明治19年来日本酒を醸しつづけております。
岡山県は風水害や地震等が少なく、晴れの国と呼ばれるほど環境に恵まれた場所柄から、農作物も豊かであり全国から注目される酒造家垂涎の酒米「雄町（おまち）」は全生産量の92％が岡山産です。また、酒米の王と呼ばれる「山田錦」は全国生産量第2位を誇っており、単一県で２大酒米が潤沢に手に入れられるのは岡山県ならでは。また近年県外の蔵元から注目を集める朝日米の他、アケボノ、アキヒカリといった優良な米をすべて県内で安定供給することができるのです。
岡山の豊かな自然の恩恵によるお米の旨味が感じていただけるような美味しいお酒を醸して皆様の元へお届けいたしますので応援の程、ぜひよろしくお願い申し上げます。
OKAYAMA
1886
Our brewery produces Okayama’s local sake in the real sense, out of three elements: rice, water and technical skill. We are especially particular about the rice, which is exclusively locally grown; also, we use underground water benefiting from the Takahashi River system, one of the three major rivers crossing the prefecture; last, we rely on the traditional skills of the Bicchu Toji. All these have made up an excellent setting for us to keep making sake ever since 1886.
Favored by its location not prone to storms, floods, earthquakes or other natural disasters, Okayama Prefecture is blessed with a natural environment deserving to be called the “Sunny Land.” The soil yields good crops, with 92% of the national production of Omachi, a sake rice variety attracting much attention nationwide and sought after by breweries, being harvested here. The prefecture also takes pride in its production of Yamadanishiki, the so-called “king of sake rice,” for which it accounts for the second largest share nationwide. Thus, no other prefecture but Okayama can boast two major brands of sake rice in such abundance. What is more, Okayama can provide a stable supply of Asahimai, which has been drawing attention from breweries outside the prefecture in recent years, and other premium rice brands, such as Akebono and Akihikari.
Thanks to the blessings of the rich natural environment in Okayama, we are able to provide you with savory sake in which you can feel the umami of rice. Please keep rooting for us!
