～The challenge of young brewers～
A strong desire to pass on traditional brewing culture to future generations, passion to revive sake brewing, which was the starting point. . . Our new challenge began when strong mind of the current chairman, the predecessor, and passion of the young successors overlapped.
With supports of local people in 2011, during the time when the production of shochu was the mainstream, the challenge of sake “Saiki-hisho” started. Sake brewing is profound and its taste changes depending on rice, koji and yeast. What we put our especial emphasis is to make it with local rice, which is to make sake rooted in Saiki and to pass it on to future.
The “Saiki-hisho” project is still evolving and we are taking on challenges every year.
Savoring the difference in taste and aroma that vary each year is also a real pleasure for consumers. We are grateful to provide this year’s newly brewed fine local sake to everyone who looks forward to it every year.
～Saiki-hisho Association～
Mainly in the local business community, many people gave supports to the revival project of sake brewing. That is the Saiki-hisho Association which has currently about 200 members. Anyone is welcomed to join the Association with the annual membership fee (10,000 yen), and the membership is renewable every year. Every member is entitled to receive newly brewed sake of the year 10 bottles of 720ml. Also, the members are invited to a tasting party held in March when the new sake is finished to share the celebration and to savor the fresh-brewed “Saiki-hisho”.
