
Tanzan Kijoshu
Nishiuchi Sake Brewery | Nara Prefecture
Nishiuchi Sake Brewery
Nishiuchi Sake Brewery is a small sake brewery founded in 10 in Sakurai City, Nara Prefecture, close to Tanzan Shrine. Using local water and local rice, they continue to make sake that is loved and enjoyed by many.
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Nishiuchi Sake Brewery was founded in 10 near the first torii gate of Tanzan Shrine, famous for its autumn leaves, in Mt. Tonomine, Sakurai City, Nara Prefecture. This area was once home to a large temple called Myoraku-ji, which is said to have produced delicious monk's sake that was on par with Shoreki-ji, the birthplace of sake. Nishiuchi Sake Brewery's sake is made using underground water that flows from where the temple once stood. They also produce sacred sake for Tanzan Shrine and Tomiya Shrine.
The underground water flows from the land of Tanzan, where Sobo Sake was once made. Nara rice was bred to suit the local climate by Nakamura Naozo, who was counted among the three great farmers of the Meiji period. Tanzan is made using this "good water" and "good rice." With the motto "Sake brewing is a new year every year," the work is done with care and attention to detail, from preparation to cleaning of the equipment.
Tanzan has a rich lineup of sake, including sake made with flower yeast and sake made with ancient rice.
In particular, Kijoshu and Ruijoshu, which are rare even in Nara Prefecture, are representative of this. "Tanzan Kijoshu" uses aged sake instead of brewing water, and has a taste reminiscent of noble rot wine and ice wine.
In addition, Tanzan Kijoshu Ruijoshu, which is brewed using kijoshu instead of water, has won numerous awards, including gold medals at IWC 2023 and 2024, the Aged Sake Trophy at IWC 2017, and the Nara Aged Sake Trophy at IWC 2024.
Both methods are made using a method known as the Shiori method, and it is said that the sake used by Susanoo no Mikoto to slay the Yamata no Orochi was made using this method.
Tanzan is produced in Nara, the birthplace of sake, making full use of the rice and water that this area is proud of, while inheriting ancient manufacturing methods. Not content with the good old days, we pursue new "good sake", and will continue to brew sake with our soul, now and in the future.