President and CEO Takayuki Kariu
Saiki City, where “BUNGO MEIJYO Co., Ltd.” is located, is a region blessed with rich nature in the southern part of Oita Prefecture.
Since Saiki City merged with suburban five towns and three villages in 2005, the area is now the largest municipality in Kyushu.
The scenic saw-toothed coast line area that gives fresh and rich seafood to us is one of Saeki’s prides.
Also the Banjogawa River which flows out of the vast Sobo-katamukiyama mountain range is known as one of Kyushu’s best clear streams.
Ever since 1873, BUNGO MEIJYO has been making sake and shochu in a place blessed with such outstanding environment. Brewing is a traditional culture industry and has long been closely associated with the locals. Above all, it has a deep connection with agriculture harvesting rice and barley which are used as raw materials for sake and shochu. Farmers are so important to the brewhouse. Meanwhile, in fact, the development of distribution has diversified the choice of raw materials. Rice and barley are now possible to obtain not only from the local area but also from various areas. Certainly, many high-quality raw materials besides the local area are available, and it is one of the most important duties for a business to seek the ones. However, it is concerned that the relationship with the local community has diluted, and the locality and individuality that originally existed have been shadowed. Nowadays, as globalization progresses, the world has become smaller than in the past. Conversely, it means that there increased opportunities to spotlight the local areas. From that point of view, it would be necessary once again to build closer relationships with the locals and create local products together with the local people.
Brewing is a traditional culture industry rooted in the local area and living with the local community. Crops grown from the soil of Saiki, water from the clear stream of the Banshogawa River, and culture that has long been inherited since ancient time, we are willing to continue making sake and shochu that reflect a unique atmosphere of Saiki.
Also, Brewing is, so to speak, succession of culture. Not to mention taste, we want to dedicate our earnest mind to making sake/shochu so that it resonates with all consumers. We believe it is the obligation that we should convey the mind to the next generation.
