Sake brewing is started

From last week, we started sake brewing!

Moromi=Koji+steamed rice+water+yeast

This season, we have refrigeration facilities, so we started brewing sake in September, and until the new rice arrived, we used sake rice from last year's harvest.

And last week, we had our first pressing of sake made from old rice.

By the way, new sake refers to new sake made from new rice within the brewing year (July to June of the following year). (Source: Japan Sake and Shochu Makers Association)

Dealer owners taste the first batch of new sake from each brewery and make judgments such as, "This brewery is good this year," or "I wonder what the taste trends for sake this year will be like?", so the pressure on the first product to be released is immense.

Every year I get a stomach ache.

Tsukiyoshino's new sake is made in this way, and will be available to retailers around the end of November.

However, we would love to show you the first sake brewed this year! So we will be releasing "Tsukiyoshino Sakura First Press" exclusively in our stores and online shop.

If you want to get a taste of new sake early, please check it.

On a different note, we have decided to take on the challenge of doing something new every year.

Last year,

①All ingredients must be produced in Nagano Prefecture

②Create a new product

③ Revive brewery tours

We have set out three goals:

Yamada Nishiki rice, which was previously purchased from Hyogo Prefecture, is now being grown by farmers within the Nagano prefecture, and a new product called "Tsukiyoshino Murasaki" has been added. Starting this fall, tours of the brewery will be available as a set with a sake tasting experience.

Once we have achieved all of this, we will set goals for the 106th term!

① Return to the origin

②Increase the value of the product

③ Hold events to promote the appeal of the brewery and the region

I will write about the details in a future blog post.

2026 marks the 130th anniversary of the founding of Wakabayashi Brewery, and for me personally, it will mark my 10th year as master brewer.

As mentioned in the article in the Shinano Mainichi Shimbun this morning(local newspaper), we will continue to strive to return to our roots and make delicious sake!