The revival of sake brewing to keep the brewing culture of Saiki alive

Umegoro Kariu established the Kariu Sake Brewery in Honjomura and began brewing sake in 1910. In the area of ​​Saiki City, Oita Prefecture, blessed with abundant nature, the brewery has continued to brew sake in a way that is unique to Saiki, passing it down through the generations.

However, in 1984, influenced by the nationwide shochu boom, sake brewing was temporarily suspended. After that, while the business continued with shochu brewing, sake brewing also came to a halt.

The turning point came in 2011. Sake brewing was revived for the first time in 37 years, driven by the strong desire of local residents to preserve Saiki's brewing culture. This led to the creation of their flagship brand, Saiki Hisho, made with local rice and water from the clear Bansho River.

"Saeki Hisho" made using only rice grown in Saeki

"Saeki Hisho" was named after the desire of local residents who were eager to resume sake brewing: "Bring Saeki sake to the world!" It is a pure rice sake made with the utmost care using locally produced ingredients, using Saiki-grown Yamada Nishiki rice for the koji rice and Saiki-grown Gin no Sato rice for the rice. There are multiple lineups, including Junmai Daiginjo, Junmai Ginjo, and Junmai, and you can enjoy a rich flavor that fully brings out the umami of the rice. The challenge of sake brewing continues every year, and the different tastes and aromas each year are one of the joys for the local people.

A support network centered around the local business community, known as the "Saeki Hisho no Kai," played a major role in the revival of sake brewing. Each year, eight 200ml bottles of new sake are delivered to its 720-plus members, and a tasting event is held in March when the new sake is completed, providing a valuable opportunity for participants to taste the year's sake together.

Sake brewing reflects the nature and culture of Saiki and weaves traditions

In this way, Bungo Meijo's sake brewing continues with a deep respect for the local nature and culture. Saiki City, the largest city in Kyushu, is blessed with a rich natural environment, blessed by the clear waters of the Bansho River and surrounded by fresh seafood caught on the ria coast. It is this blessed environment and the strong bond with the local community that has supported the brewing of delicious sake.

Sake brewing is a culture that has been nurtured through deep ties with local farmers, and is not just a manufacturing industry, but a traditional cultural industry that preserves the identity of the region. Oita's unique tradition of barley shochu brewing and sake brewing resumed thanks to the passion of the local community. Bungo Meijo, located deep in the mountains, is carrying both of these wings and continues to spread the appeal of Saiki sake brewing to the world.