Yamanashi Prefecture, Japan
Sasaichi Shuzo brewery is located in Otsuki-shi, in the heart of Yamanashi Prefecture. It was founded in 1661 under the name Hanadaya and renamed Sasaichi Shuzo in 1919. Like most of Kuras, it was modernized very quickly during the 20th century with the integration of numerous equipments designed to facilitate the sake making process, and then moved irrevocably towards mass production.. However, very recently, in 2013, and under the impetus of the young generation, all this equipment was discarded in favor of a more qualitative and humane production approach. The transition is made through the implementation of equipment designed not to automate production, but to take better care ingredients preparation (example among others, the use of the latest generation of rice washing machines, capable of producing "dry steam"). The emphasis is on the preparation of koji, and on each step of the sake making process, which is done manually.
About ingredients, Sasaichi Shuzo uses underground water from Mount Fuji, the brewery having its own spring called Gozensui. Similarly, rice strains are ultra-quality with the use of locally grown Yamadanishiki, Omachi and Yumesansui. The return to artisanal production methods was a real surprise and Sasaichi Shuzo is on the way to become one of the greatest successes in the sake world. No one imagined such a return to quality, but it was without counting on the talent of the young Toji Masakazu Ito, trained in the greatest kuras of the country and very much involved in his mission.
Dan means "beginning", like a resurrection for this brewery. A very interesting approach because when creating new products, the toji thinks above all about associations with food! Thus, all Sasaichi Shuzo's sake is more about typicity than expressiveness, the fruity accents being very reasonable. In short, the ideal qualities to pleasantly accompany a meal.