origin

A long time ago, rice ears
given by the messenger
of Amaterasu Omikami became
the origin of rice
cultivation in this area.

In addition to the "Three Sacred Treasures,” Takamanohara rice ears are said to have been given to the gods in mythology, and the shrine with the rice ear as its sacred crest is called “Imizu Shrine.”
Yoshino Tomo Sake Brewery’s “Kisaki” is a sake approved by the shrine as a gift from the gods.
The sake was served in a hallowed sanctuary where normally no one was allowed to enter, and a sacred ceremony was held in a solemn manner.
“Kisaki” is sake made by the blessings of farmers, sake brewers, and the gods.
Traditionally, sake was meant to be an offering to the gods.

We are a "domaine," which
means that all processes
of sake making
are done by ourselves.

We continue to be a domaine. We cultivate sake rice in our own rice fields and gently polish it. The rice fields are enriched with water from the Jinzu River, and the sake is brewed with groundwater from the Takayama mountain range. The sake is brewed by skilled master brewers and the “Kisaki series” is a true masterpiece of sake made by our own hands and crafted to perfection.

• 1

  Sake rice cultivation

  The sake rice for Yoshino Tomo Sake Brewery’s “Kisaki” is grown mainly from high-quality Yamada Nishiki, produced by farmers' cooperatives in fertile soil and water from the Jinzu River, which flows into Toyama Bay from its source in Takayama City, Gifu Prefecture. Although Kisaki has a high degree of rice polishing, proper sake rice cultivation is an important factor in making sake that retains the flavor of the rice. Making high quality sake rice by hand is one of the reasons why Kisaki is so highly regarded.

• 2

  Sake rice polishing

  Rice polishing at Yoshino Tomo Brewery is carried out using a state-of-the-art diamond roll polisher. The rice is polished slowly and gently at a low temperature to prevent the rice from being blemished.
  This process, which can take more than two weeks, requires a great deal of attention to detail by the craftsmen, including the identification of the rice, the speed of rotation, and temperature control.

• 3

  Sake brewing

  A single master brewer crafts the tastes of Yoshino Tomo’s “Kisaki series” of sake. Some are more tart, some are more fruity, and some have a more pronounced rice flavor. Even if the ratio of rice polishing is varied, each sake has its own personality and characteristics, and all of them can play a leading role, which is the charm of “Kisaki.”

• 4

  The water used for brewing

  Toyama Prefecture is one of the rainiest regions in Japan and especially experiences a lot of snowfall in winter. This region, where the source of water comes from the snow that has accumulated on the 3,000-meter-high mountains, is a place where you can drink delicious water from the tap. The Kisaki series is brewed using subsoil water from the Takayama mountain range, which is covered with snow all year round.
  In order to communicate the fact that tap water is delicious, especially to an international audience, we invite you to visit the Yoshino Tomo Brewery in Toyama and have a taste of the tap water and brewing water. You will instantly understand why the Kisaki series is so delicious.