People in Joetsu are often said to be "modest" and "not enough to push", and Joetsu Sake Brewery's sake is just like that. Although it is not as unique as other sake, it has a gentle taste and a soft mouth, so you can enjoy it for a long time.

That's because the water itself has that kind of taste. Fortunately, the well water that has been used in this sake brewery for a long time does not drip in the rich nature. I want to cherish this environment and leave the taste of sake in the future.

And liquor is made by microorganisms. It is our human job to prepare the environment so that microorganisms can make good sake. Temperature control is very important for that, but the current warehouse uses automation to finely control the temperature. In addition, sake brewing, which was previously only possible in winter, is now possible throughout the year, and fresh rotation is now possible, in which small amounts are brewed, squeezed appropriately, and new liquor is offered to the market as much as possible.

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However, the parts of preparation such as steaming rice, making jiuqu, and brewing are still dependent on human hands and intuition. After all, the harmony between the people involved in sake brewing is important. The brewers unite their hearts toward sake brewing, and I think that is the most important thing for making good sake.

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