
Kaze no Sato "Sakurahime" Junmai Ginjo Sake
Yoro Sake Brewery | Ehime Prefecture
Yoro Sake Brewery
Yoro Sake Brewery was founded by the great-grandfather of the current third-generation owner in the upper reaches of the Hijikawa River, a first-class river located in the southwestern part of Ehime Prefecture. Since its founding in the Taisho era, the brewery has continued to carry on the traditions of the Ikata Toji brewers while remaining committed to "sake brewed by hand" through its unique sake brewing methods.
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On cold winter mornings, the Hijikawa River is the site of a natural phenomenon known as the Hijikawa Storm, in which cold air flows down the river with strong winds and into the Seto Inland Sea. Yoro Sake Brewery began as a sake brewery in a place blessed with the pure water of the Hijikawa River and a warm climate. The brewery pumps up the abundant water from the Hijikawa River from about 10 meters underground inside the brewery, and produces local sake made by hand without relying on machines.
In 2006, the current third-generation head of the family became the head brewer himself, and has worked closely with the wife of one of the brewers to make the brewery flourish. After that, the brewery suffered extensive damage in July 3 when it was completely destroyed by the heavy rains in Western Japan, and his eldest son returned home to take over as the brewer. The three breweries, the workshop, and the adjacent home were flooded to a height of about 2018m, and the brewing tools were scattered everywhere, but thanks to the efforts of his family, friends, and local volunteers, the brewery was able to recover.
They want to pass on the passion and tradition of sake brewing that their predecessors have protected for 100 years, and the sake brewery beloved by the local community, to the next generation. Having experienced the hardship of preparing for closure, they are now forging ahead with sake brewing with a strong desire and gratitude for the revitalization of the local area.
At the heart of Yoro Sake Brewery is the Ikata Toji, a group of brewers based in Ikata Town on the Sada Misaki Peninsula, one of the oldest breweries in Japan. Aiming to make delicious sake that inherits the traditions of the Ikata Toji, they have been particular about using sake rice produced in Ehime Prefecture and using hand-made methods.
The soft underground water of the Hijikawa River is thoroughly managed, and the rice and koji are monitored as if they were their own child. A Japanese-style sake that carries the brewer's thoughts on the wind and delivers them to the drinker. The brand "Kaze no Sato" created by the current owner is a brand that embodies the sake brewing of Yoro Shuzo. It is brewed with a flower yeast for sake brewing separated from a new variety of Sakurahime born in Ehime, and is characterized by a light and sharp mouthfeel that allows you to enjoy the delicacy of the sake ingredients.
"Ushu" is made with ingredients from Ehime Prefecture, from rice, yeast, and water, and has a gorgeous flavor. It is the first Junmai Daiginjo sake brewed by Yoro Shuzo since its founding, and is named after "Ukai," a specialty of Ozu City.
The eldest son, the young successor, is also looking to the future and is eager to develop a new brand following "Kaze no Sato." He is continuing the traditions of the brewery with new challenges, such as commercializing products such as Ozu vegetables pickled in sake lees, which are made using the by-product of sake lees.
Good sake is born through the efforts of all involved, from the master brewer and brewers to those who supported the reconstruction and the drinkers. Yoro Sake Brewery's "Wajo Ryoshu" teaches us that the warmth and subtle emotions of these people are also important in making delicious sake. With the mission of becoming a flagship for the disaster-stricken area in mind, sake brewing at this small family-run sake brewery continues.