Challenges for this season [106th term]

This year marks my tenth year as the master brewer since 2016.

I've decided to try something new every year, and I continue to take on challenges.

We're announcing a new initiative for this season!

1. Start of the Tsukiyoshino Membership System

To commemorate our 130th anniversary, we launched a membership program with the hope of "making the Shioda Plain, where our brewery is located, feel more familiar to people" and "creating an opportunity to directly express our gratitude to everyone who supports us."

This is a new endeavor for us, but we will continue to experiment and refine our approach to ensure that everyone who participates feels that it was worthwhile.

2. Production of low-alcohol sake

As we create new products every year, we wondered what we should make this year.

We decided to create a sake that can be enjoyed during the long summer.

"A junmai sake with low alcohol content (13-14%), a refreshing aroma, and a pleasant acidity."

That's the only thing that's been decided, but who knows what it'll taste like...

The preparation is now complete and it's the 9th day of the fermentation period, but already

"Even if this works out, we won't be able to make the same sake next year!" That's the situation!

We will finish it while observing the process to ensure it tastes delicious.

This is scheduled to be released in May.

If it hadn't been released, you can probably guess that it wouldn't have worked out.

3. New challenges in a new country

Last year, the brewery underwent renovations during the summer, which meant I wasn't able to go out much during the break in sake brewing.

So, once things settle down this year, I'd like to get out as much as possible and look forward to gaining new knowledge and meeting new people.

Amidst all this, thankfully, negotiations with new business partners are progressing, and some of them are international clients.

(We currently export to the United States, Singapore, and Taiwan, and we plan to add France, South Korea, and Spain to our list!!)

We launched a new project with one of those companies as a partner last fall, and we plan to sell it under a new brand.

I can't reveal the details yet, but each of the things we'll be bringing is innovative and the content is very interesting, so I'm already looking forward to it.

Above all, we are very happy that you show respect for the sake we produce and that you appreciate its quality and concept.

Even if we live in different places or cultures, when I find that our thoughts, goals, and values align with mine, my excitement levels instantly rise.

And it's exciting.

In that case, progress will be rapid.

I hope that through this challenge, I can improve my skills and be able to make even more delicious sake.

Now,  we have completed half of the total amount of sake brewing and are now at the halfway point.

Sake brewing will continue until the end of June, but thanks to the refrigeration equipment, low-temperature fermentation can be carried out without any stress.

I truly believe that the investment in equipment was worthwhile, as it has created a better environment for both the sake and the brewers.

"Tsukiyoshi Sakura Unfiltered Unpasteurized Sake," which was released in March, has been upgraded to have an even cleaner taste than last year.

Tsukiyoshi Sakura Unfiltered Unpasteurized Sake

¥1,870.00

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This is a recommended bottle for when the cherry blossoms are in bloom.

Please do take it with you when you go cherry blossom viewing.