Umeshu Kumamoto cup

Managing Director Kentaro Yoshimura is closely involved in the making of Zuiyo sake. He works with local rice growers to cultivate sake rice used to make their famous Sukun Junmai Ginjo, winner of numerous awards in Japan and abroad. Keen to produce a sake that uses rice at its natural best, Yoshimura has developed brewing recipes that use fertilizer-free and low-polish rice. Because of last year's earthquake, many farms didn't achieve the expected yields, but rice production is up overall. « We are trying out different varieties, including Kumamoto rices like Ginnosato and Akimasari, as well as Yamadanishiki and new Hananishiki varieties.

Many of the brewery's buildings were damaged by earthquakes, including Tohigura where akazake is made, but fortunately brewery found strength to continue thanks to the outpouring of support it received from all over the country. Fortunately, Aso groundwater quality we receive has not changed since earthquake. I'm very grateful to be able to continue making sake here, as it's a very important place in Kumamoto's sake history. My goal is to diligently study sake making, to protect the traditions that need to be protected, to innovate in areas that need to change, and to continue making sake that resonates with the character of Kumamoto," says Mr. Yoshimura. Mr Yoshimura also says that he has rediscovered the appeal of Kumamoto yeast, which ferments vigorously, and his next goal is to brew with Kumamoto yeast to produce a bright, full-bodied yet balanced sake - one that will be the perfect complement to an enjoyable meal.