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"Aged sake" made at a World Heritage Site
[Obata Shuzo/Manotsuru]'s passion for "Sado Kinzan Aged Sake"

Obata Sake Brewery is working on storing and aging sake at the Sado Gold Mine, a registered World Heritage Site. It may seem impressive to age sake in the tunnels of a gold mine, but it is actually a very suitable place for aging sake. We spoke with Obata Rumiko, the brewery owner, about her efforts and her thoughts on the project.

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Sado Gold Mine was registered as a UNESCO World Heritage Site in July 2024. Obata Sake Brewery has been brewing aged sake in the mine tunnels for the past 7 years. What is the passion behind aged sake, which is cultivated in the perfect environment for sake brewing?

I spoke to this person

Rumiko Obata, Managing Director of Obata Sake Brewery
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Born as the second daughter of the owner of Obata Sake Brewery. After graduating from university in 1995, she took over the brewery and has been involved in its management as the executive director. In 2014, she started the "School Brewery Project," which renovated an abandoned school in Sado into a brewery. She brews sake using local resources that promote biodiversity and renewable energy from solar panels.

Sado Gold Mine: The perfect environment for aging sake

Obata Sake Brewery was founded in 1892. Their motto is the three main elements of sake brewing: rice, water, people, and the place of production, Sado. They brew sake with the four treasures of "Shiho Wajou" (four treasures of sake brewing). They mainly use rice from Sado, such as Koshitanrei, which is "certified rice for living with Japanese crested ibises" and is grown using oyster shell farming methods, as well as Gohyakumangoku and Yamada Nishiki from Sado.

Obata-san: "One type of sake that can only be made on Sado is aged sake stored at the Sado Gold Mine. For the past 30 years, we have been brewing aged sake in the unused tunnels of the Sado Gold Mine. The temperature inside the mine is kept at about 10 to 11 degrees all year round, and no light comes in. It's the perfect environment for aging sake. It also doesn't use electricity, making it an eco-friendly natural cellar unique to Sado Island. We are able to produce sake that is unique to Sado Island, thanks to our world-class high-quality water, clear water, and the Sado Gold Mine. We hope that the opportunity to become more aware of Sado Island, not only within Japan, but also overseas, will lead to more people becoming aware of the island."

Sado Gold Mine was selected for UNESCO World Heritage registration in July 2024, but the Sado Gold Mine and sake brewing on Sado have had a close relationship since ancient times. During the Edo period, the large amount of gold extracted from the Sado Gold Mine brought many people and techniques from Edo to the island (the Gold Rush). The population is now less than 7, but it is said that at the time there were 5 people just around the gold mine and over 5 on the island. As the population grew, rice was needed to eat, and land reclamation spread. The many rice terraces on Sado Island are a remnant of this. With good rice and a large population, sake brewing inevitably flourished, and by the end of the Edo period there were more than 10 sake breweries.

Sake aged at Sado Kinzan is one of a kind, nurtured not only by the skills of the master brewers and sake brewers, but also by the natural force of time.

Sado Kinzan Aged Sake

Obata-san: "The temperature stays around 10 to 11 degrees all year round. What's more, there is no sunlight, making it the perfect environment for sake brewing, which makes it easy to make good sake and has been very well received. I would like to use this Kanayama Koshu to spread the appeal of Sado's sake. The term "koshu" can mean a variety of types, from sake that has been aged until it turns brown to lighter types. Our company focuses on Junmai Daiginjo and Daiginjo, which have layered and complex aromas. They can be paired with a wide range of dishes; for example, in terms of Western cuisine, I think they go well with heavy meat dishes.

Aged sake stored in Sado gold mine "Manotsuru Daiginjo BY2019"

Aged Daiginjo sake aged in the tunnels of the Sado Gold Mine.
A limited edition liquor that offers the taste of aged fruits such as apple honey, honey, cinnamon, and nutmeg, with a layered feel.
Classification: Daiginjo Alcohol content: 16% Sake meter value: -1 to +1 Rice used: Koji rice: Yamada Nishiki Rice used: Koji rice: Yamada Nishiki Rice polishing ratio: 35%

Sake Brewery NFT

Aged sake stored in Sado Gold Mine "Manotsuru Daiginjo Genshu BY2018"

Aged Daiginjo unprocessed sake aged in the tunnels of the Sado Gold Mine
This is a rare limited edition liquor that offers complex layers and flavors of ripe fruits such as apple nectar, blackcurrant, nutmeg, and fig.
Classification: Daiginjo Alcohol content: 17% Sake meter value: -1 to +1 Rice used: Koji rice: Yamada Nishiki Rice used: Koji rice: Yamada Nishiki Rice polishing ratio: 35%

-At Sake World NFT, the sake is aged in an ice-cold storage facility at minus 5 degrees. What do you think about this, Mr. Obata?

Obata-san: "The low temperature slows down the rate of change. Therefore, as a brewer, we can maintain the flavor we want for a long time, which is an appealing point."

-How do you think Obata Sake Brewery's sake will taste if it is stored in a Sake World NFT?

Obata: "I think that storing it in an ice-cold storage room will keep the sake close to the state it was when it was first born. One of the attractions is that the flavor changes over time, but another big attraction is that it stays fresh for a long time. You can try both, and I would love for many people, including wine lovers, to try it."

Sake has no borders! Let's connect with the world and spread the deliciousness of sake!

-What are your goals for the future?

Obata: "Since the Sado Gold Mine was registered as a UNESCO World Heritage Site, it has been attracting attention from both within Japan and overseas. In addition to the taste of our sake, we want people to learn about the history and culture of Sado through the Sado Gold Mine. Sado may seem like a small island, but it has diversity in nature, culture, and history, and is said to be a miniature version of Japan. I think that if you drink it after learning about Sado, it will taste even better. I also want to continue making sake that conveys the charm of this island."

-Will you be expanding your sales channels further globally?

Obata-san: "Sado is a remote island, so both the mainland and overseas are overseas (laughs). What's interesting is that sake crosses borders and connects you with people from all over the world. It's wonderful to see a direct door to the world open and the number of connections growing. We currently export to 15 countries, and it's wonderful to see connections to all kinds of countries around the world growing. Recently, there has been an increase in people overseas who want to learn about different ways to enjoy sake, such as 'try warming up some junmai sake,' and the culture of sake. I think that in the future, sake culture, along with its flavor, and ultimately the unique appeal of Japan, will continue to spread."

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"Shiho Wajo" sake brewing, which combines the four treasures of "rice, water, people, and Sado". [Obata Shuzo/Manotsuru] takes on the challenge of sustainable regional development
#Niigata

Writer Rie Hadano
A PR lady who loves Japanese sake and has the ambition to spread Japanese sake more overseas.
A bilingual announcer who has lived in Singapore for 9 years and also promotes sake overseas.
We deliver a wide range of interesting information about alcohol, including alcohol entertainment information and overseas situations.
Special skills: Shorinji Kempo, English conversation, German (a little)
Favorite type: Kimoto type, old sake

Obata Sake Brewery Co., Ltd.

Obata Sake Brewery Co., Ltd.

Start a business
1892
Representative stock
Manotsuru
Address
449 Manonishimachi, Sado City, Niigata PrefectureOpen with Googlemap
TEL
0259-55-3171
HP
https://www.obata-shuzo.com/home/
Opening hours
9:00-16:00 (Sake brewery shop)
Closing days
Open all year round (brewery shop)

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