To correctly pass on the cultural tradition of sake brewing, we wish to share the history, thoughts and spirit of the breweries to as many customers as possible. There is a saying valued at sake breweries - ‘WA-JOU-RYOU-SHU’. It literally means, ‘making good (RYOU) sake (SHU) is to brew (JOU) with harmony (WA).’ Our hope is to familiarize sake more and reach out to everyone, creating ‘WA’ between the breweries and the consumers.
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TANAKA BUNGO SHOTEN, Inc. |
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Bungo Tanaka |
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March 2010 |
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Sales of sake, shochu and other alcoholic beverages, operation of sake brewery, import/export of food and beverages. |
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Azakura "Kanjikomi Junmai Daiginjo Genshu Misato-Nishiki Jikomi"
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2011 Tohoku Seishu Kanpyoukai ‘Junmai’ Category, Sendai Regional Taxation Bureau Director’s Award Winner. This is superior sake with rich, full-bodied aroma and a sharp taste.
- Rice: Misato-Nishiki
- Alcohol: 16%
- Price: 1800ml 10,500yen / 720ml 5,250yen
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Fuji Takasago "Yamahai Jikomi Daiginjo"
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This Dai Ginjyo is made by ‘Yamahai’ method, a process used today only for specialty brews due to its longer production time. Using Mt. Fuji’s groundwater, the Tōji spends much time, labor and care in making this sake.
- Rice: Yamada-Nishiki
- Alcohol: 15%
- Price: 1800ml 5,097yen