“The deep, romantic passion of our chief brewer”
In sake brewing, the character and devotion of the brewer is reflected in his product.
And for this reason, each year we endeavor to brew with renewed focus, making sure to never forget the intensity and spirit of challenge required. We listen to the voices whispering from the koji and moromi, so that we can harness the unique elements in the ingredients, and put our heads together in discussion as we focus all of our efforts into creating the best possible brew.
Funasaka Sake Brewery Chief Brewer Seiji Hiraoka
From Rice to Saké
The brewing process has been handed down through many generations, using unique techniques to steam rice to make koji(malted rice), and through the reading of the behavior of invisible microorganisms.
More than anything, we endeavor and dedicate ourselves to brewing sake, to devote our deep love and heart into creating each single drop, in our ambition to make “truly delicious local sake.“
Creation of Funasaka
Kazuomi ARISU becomes chief executor
Expansion of the shop, Daiginjo yotsuboshi sales debut
Creation of the Aji no yohei restaurant
Relocation of the bottling process factory
Disposal of the factory to Eikoku company
Hiroki ARISU becomes chief executive
Start and sales debut of Junmai daiginjo kurasu
First successful attempt of brewing along all a year
Reorganization of the restaurant to host groups