Introduction of Tosatsuru Shuzo (Tosatsuru Sake Brewery)
Tosatsuru Shuzo is located in Yasuda-cho, Aki-gun, in the eastern part of Kochi prefecture, where you can see Cape Muroto from a distance.
History and background
Tosatsuru has a long history, dating back to the Anei era of the Edo period (November 1772 - March 1781). During the Warring States period, the Hiromatsu family were chief retainers to the lord of Tosa’s (former name of the Kochi prefecture area) Yasuda township. Towards the Edo period, they braved the rough seas of the Pacific Ocean with a dozen ships, going as far as Edo (former name of Tokyo). In 1773, they started brewing sake with rice produced in their own rice field.
After that, the family’s confidence in brewing grew with each passing generation. In 1845 they finally decided to specialize in this trade, and began to firmly carve a path towards becoming a famous brewery. Since then, despite the torrents of the times and many hardships, the company motto "Quality above all - create quality products to be proud of" has been consistently passed down to the present day.
Tosatsuru’s present is especially coloured by the process of perfecting the essence of our products: ‘a smooth and refreshing delicious dry taste’.
Origins of the company name
To go back to the distant past, after laying down their duties as a Tosa provincial governor, Ki no Tsurayuki (a poet in the Heian period), on his way to return to the capital, came upon scenes of flocks of cranes dancing around blue waters and pinegroves, and composed a song that was full of longing for Tosa. Tosatsuru was named after the auspicious cranes of this song.
Tosatsuru Brewery’s essential ingredients
Yanase, one of Japan's three major cedar forests, spreads out upstream of the Yasuda River. The bountiful forest and abundant summer rainfall provide a high-quality, plentiful supply of water that can be called the "essence of sake brewing." The water pumped from the brewery’s well is categorized as a soft water, and contains a well-balanced amount of minerals that promote a healthy and strong fermentation of yeast.
We carefully select our raw materials, such as rice produced in Kochi prefecture perfect for brewing a smooth and refreshing ‘ginjo’ sake, and "Hyogo Yamada Nishiki", considered a top variety that is widely used for brewing. We’re also flexible in using the right yeast to bring out the characteristic qualities of each type of sake. We have an extensive collection of yeast, so not only the Brewery Society’s yeast, but also ‘Ginjo Kumamoto’ and our original Tosatsuru yeast are used according to which is the most suitable for the rice type and will create the desired sake quality.
Tosatsuru’s sake rice
The magnificence of Tosa’s nature is eternal. Tosa’s people who dearly love sake and dreams. The spirit of Japan’s Tosa region has lived on for thousands of years and is still very much alive today. Tosatsuru imbues each cup with the romance of the Heian period (in the spirit of the song that inspired our name), and we hope this will always keep reaching people’s hearts.