
Kotsuzumi Junmai Daiginjo Michiarika Peach Blossom
Nishiyama Sake Brewery | Hyogo Prefecture
Nishiyama Sake Brewery
Tamba City, Hyogo Prefecture, is the hometown of Tamba Toji, one of the three greatest brewers in Japan. In this land rich in nature, he continues to make sake that provides healing and relaxation, just as he has done in the past, while also committing himself to meeting the diverse needs of the modern age.
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Founded in 2 in Tamba, Hyogo Prefecture, the brewery prospered as it gained a reputation for its sake made using the natural beauty of Tamba and the excellent skills of its Tamba brewers. The brewery was also used as a salon where writers and artists, including haiku poet Takahama Kyoshi, gathered, and three buildings on the premises are currently registered as national tangible cultural properties. Nishiyama Ryozo, the third-generation owner of the brewery, was also a haiku poet and Takahama Kyoshi's top disciple. It is said that Kyoshi also named the signature brand, "Kotsuzumi." Due to this connection, Kyoshi wrote the haiku "Here lies a fine sake, called Kotsuzumi," and promoted it extensively in the haiku magazine Hototogisu, which led to an expansion in the customer base.
People change with the times, but we continue to brew sake with the concept of "developing people who can create products that consider the joy of the customer." Under this theme, the brewers come together to deliver what they produce in the blessed environment of Tamba in a way that meets the diverse needs of today. From traditional sake to non-alcoholic drinks that make use of fermentation, we offer the same soothing drinks as we have always offered.
Their sake brewing is made with three key elements: locally grown rice from Hyogo Prefecture, super soft well water from the premises, and the skills of their Tanba toji brewers. Their seasonal brewing process ensures a steady supply of fresh sake throughout the year. "Kotsuzumi" has a soft flavor that complements the food, making it an excellent sake to drink with meals. Rather than making "a legendary sake," they aim to make "a lifelong sake that you'll want to drink again and again."
They are not limited to just sake, but are also actively involved in the creation of foods and snacks that utilize their fermentation techniques. They are also planning to open a complex called "Koden" that will house sake, fermentation, and the arts, renovating an old storehouse. They are currently working to meet the needs of people who do not drink alcohol, convey history, culture, and techniques, and deliver delicious and healthy products.