About
The Root of Ishimoto Sake Brewery
Even as the times change,
we will not compromise in our pursuit of sake that we deem delicious.
“One drop, one drop.”
Like the winter plum blossoms, which condense their beauty into a single flower while patiently enduring the harsh cold.
We pour all of our skills and spirit that we have cultivated over many years into a single drop.
These words represent the spirit of Koshino Kanbai's sake brewing.
Don't be confused by the changes of the times or get carried away by temporary fads.
We pursue the ideal sake that we think tastes good.
To this end, we do not compromise on raw materials or manufacturing methods.
We put in the skills we have cultivated without hesitation,
We have put our utmost effort into producing good sake.
to master,
be stubborn,
To continue to be Koshino Kanbai.
The ideal sake that Koshino Kanbai would like to master.
It is in everyday life,
It is an alcoholic beverage that, when enjoyed with food, will give you energy for tomorrow.
To that end, we
Although it has a light taste that complements the dishes,
We offer sake with a powerful taste that allows you to enjoy the flavor of rice that is unique to Japanese sake.
We have continued to work hard since our founding.
By enjoying it with food,
Each taste becomes even more delicious.
Pursuing the deliciousness of Koshino Kanbai,
This will never change.
“Ah, that was delicious.”
I brew sake for that one word.
Every year at Ishimoto Sake Brewery, we carefully select each grain of rice to serve as our raw material.
The sake is carefully polished, and brewers with rich experience and sensibilities put all their heart and soul into brewing sake.
While carefully checking the climate and the quality of rice, which change from year to year,
It has a light taste that complements the dishes, and the taste of Koshino Kanbai, where you can feel the flavor of the rice, shines through.
Light yet powerful,
This unique taste, which seems contradictory at first glance,
It can only be created through thorough attention to detail in every step of the sake brewing process.
Enjoy your meal slowly, taking your time before, during, and after your meal.
Koshino Kanbai was created to allow you to enjoy a peaceful and rich intoxication experience.
"Ah, that was delicious."
This is a sake brewed just for that one word.
Ishimoto Sake Brewery's commitment to sake brewing
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Carefully and precisely polish the carefully selected rice.
"For rice, first choose the land." Inheriting the teachings of the first brewer, Ryuzo Ishimoto, we carefully select the rice, paying close attention to both the variety and the region of origin. We use only rice that we have used for many years and whose characteristics we know thoroughly, such as Gohyakumangoku from Niigata Prefecture and Yamada Nishiki from Hyogo Prefecture, and carefully and precisely polish it. Aiming for a rich, umami flavor, we have achieved the goal of using rice suitable for sake brewing for all of our raw materials since 2016.
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Only water that produces clear sake is used.
The taste and mouthfeel of sake changes depending on the water used. All of the water used to prepare Echino Kanbai is made from soft water from the Agano River system, which originates from the Echigo Mountains. Taking advantage of the characteristics of this soft water, we are able to create a light yet powerful taste of Koshino Kanbai.
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With aging,
Bring out the maximum flavor.Koshino Kanbai is not shipped immediately after brewing. Ishimoto Sake Brewery places great emphasis on aging in order to consistently bring out the light yet rich and powerful flavor. The regular sake ``White Label'' is aged for more than half a year, and longer products are aged for two years at low temperatures. The condition of all sake stored in aging tanks is constantly monitored and shipped in the best condition.
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Commitment to Ginjo brewing,
Pass on that skill."Bold, meticulous, and thoughtful." This phrase, which has been passed down to the Ishimoto family, means ``to prepare everything carefully, pay close attention, and boldly take on the challenge of building.'' With this mindset in mind, Ishimoto Sake Brewery has been studying and accumulating ginjo-brewing techniques while brewing a large number of ginjo-shu and daiginjo-shu every year. Ginjo is a sake brewery that ferments highly polished sake rice at low temperatures over a long period of time to produce clean sake with a beautiful aroma and no unpleasant tastes. All Koshino Kanbai varieties are based on this Ginjo brewing method. In order to continue preserving this Ginjo brewing style, which requires skilled techniques and sensibilities, Ishimoto Sake Brewery not only provides on-site training by experienced employees, but also establishes various in-house training venues in an effort to improve teamwork and pass down techniques. .
Journal
What drives Ishimoto's
sake brewing?
And what is it that we hope to
bring to the future of the world
and sake through our brewing?
"Believe in sake,
believe in the world."
That is the concept that unites
the ongoing initiatives and
new ideas we are now pursuing.
