
AWASAKE
Daiichi Sake Brewery | Tochigi Prefecture
Daiichi Sake Brewery
Daiichi Sake Brewery in Sano City, Tochigi Prefecture, is the oldest sake brewery in the prefecture, founded in 1673. They are particular about producing designated sake, and make sake with care, taking advantage of the merits of small batches.
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Tochigi Prefecture's oldest sake brewery, Daiichi Sake Brewery, was founded in 1673 during the reign of the fourth Tokugawa Shogun, Ietsuna. Sano, where the brewery is located, flourished as a sake-producing region in the Kanto region at the time, and the sake was transported to Edo via the Watarase River, Tone River, and Edo River as a local transport for the so-called "Eight Provinces of Kanto." After the era of national isolation, in 8, the brand was named "Kaika" in honor of "civilization and enlightenment," and in 1875, the trademark was changed to "Kaika." This is the current main brand, "Kaika." Also, since the brewery was founded as a farming family, rice cultivation and sake brewing have been integrated since then. Even now in the Reiwa era, the brewery owns its own rice paddies, and its employees, the brewers, do everything from rice planting to harvesting.
In their long history of over 350 years since their founding, Daiichi Shuzo has always sought to evolve. The belief of Daiichi Shuzo is that the sake they drink now is the most delicious in 350 years, and that the sake they will drink in the future must be even more delicious than now. In order to ensure that all of their "Kaika" sakes are delicious, they transitioned to designated name sakes in 10. Furthermore, they have set their own standards that are stricter than the legal standards, and have embodied their beliefs through carefully selected ingredients and meticulous craftsmanship.
Daiichi Sake Brewery's 350-year history is also the history of rice cultivation. They own their own rice paddies, and the brewers are responsible for everything from growing the rice to making the sake, making it a distinctive agricultural and brewing operation. Furthermore, Sano City is home to the high-quality water of Izuruhara Benten Pond, which has been selected as one of Japan's XNUMX famous waters, and the brewing water also boosts the rice. The brewers, who have proven skills and are first-class sake brewing technicians and Shimotsuke Toji brewers, are responsible for transforming the raw materials into sake. In addition, some of the finished sake is pressed without pressure using a centrifuge, one of the few in the country, and they are particular about the ingredients, the hands, and the equipment, making it possible to brew sake in small batches.
Daiichi Sake Brewery offers a variety of activities that even beginners can enjoy, including tours of the brewery, displays of materials related to sake brewing in a gallery hall converted from a brewery, and sales of sake by weight. In addition, the facility also hosts cultural events such as mini concerts and art exhibitions.
The wealth of ideas for getting to know and enjoy "Kaika" makes the drinker feel closer to the sake brewery. "Kaika", which was born with the Westernization of Japan, continues to be updated and blossom even in the Reiwa era.