In 1987, we were the first in Japan to attempt to store sake under snow by burying the tanks in the snow. By storing freshly squeezed raw sake, A unique aging process has taken place, making the meat softer and more flavorful while retaining its freshness.
Snow cleans the air. Clean air is important for sake brewing, which uses microorganisms such as koji mold and yeast. In addition, winters in Ojiya, Niigata, are cold with high humidity and low, stable temperatures. The temperature in the storehouse remains fairly constant at around 5°C throughout the day, with no extreme temperature changes. The sake is brewed at low temperatures for a long period of time under the supervision of the master brewer and brewers, and develops gently and naturally.
"Echigo Hatsuume Snow Storage Sake" is a sake that skillfully utilizes the outstanding skills of the Echigo Toji brewers and the unique environment of this snowy country. The result is a soft, fine-grained, light and mellow taste.
This sake is brewed by making the most of the favorable environment.
We aim to make sake that is pleasing, comforting, and safe to drink, and we use 100% rice produced in Niigata Prefecture, especially "Koshitanrei" rice grown in terraced fields in Ojiya City. We make sake with a clean, refreshing taste that makes use of Ojiya's rich nature and melting snow water, and we are always striving to improve the quality of our sake by incorporating new brewing methods while preserving tradition.
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