Taking on the challenge of sake brewing with a new master brewer

Founded in 1893 (Meiji 26) in Kumano-cho, Hiroshima Prefecture. The sake produced by Bajo Sake Brewery, which has been in business for over 130 years, is rarely available outside the local area and has been called "phantom sake." However, the production volume, which was about 900 koku at its peak, gradually decreased. After the death of the master brewer in 1995, the fourth-generation brewer, Bajo Hideo, took on the role of master brewer as well, and the couple continued to brew small amounts of sake. After deciding to close the business due to aging and the lack of a successor, the brewery's new master brewer, Murakami Kazuya, was appointed. Kumano-cho's only sake brewery is beginning to spin a new chapter in its history.

We want to create something uniquely [Umajo Sake Brewery]

Having trained at sake breweries in Hiroshima and Kansai, the new head brewer Murakami joined the brewery with the desire to "give back to Hiroshima." Together with the brewer, he aims to make sake that people will smile and say is "delicious." Using local water and rice, they brew a flavor that is characteristic of the new Bajo Sake Brewery. The brewer's previous concept of sake brewing and the new head brewer's concept of "making the most of the environment and ingredients" have come together to create a sake that is different from anything that has come before, a rich flavor with a sharp acidity. The label has also been changed to a Bajo cup design, and the new sake is dashing.

Producing healthy sake using traditional tools

The brewery is still equipped with traditional tools that are not found anywhere else. Sake is brewed using these tools and traditional methods. Japanese kettles and wooden steamers are used for steaming the rice, and the steamed rice is cooled naturally instead of using a cooling machine. Koji is also made using the traditional futa koji and box koji, and the jozo is pressed using a vat. Although it takes time and effort, this simple method encourages the natural process of fermentation. However, modern technology is used to ensure hygiene and safety. The brewery is serious about brewing healthy sake.

Expanding fields and challenges

In addition to their flagship brand "Daigorei," they are supported by AZE Co., Ltd. in Hokkaido and are brewing sake using Hokkaido sake rice varieties "Ginpu" and "Kitashizuku." Their sake brewing field and challenges are expanding more and more.