DAISHINSYU SAKE BREWERY
Daishinsyu.
Heaven's blessing sake
The view from the brewery is of the majestic Northern Alps mountains and rice fields with ears of rice swaying in the wind. The low humidity environment fosters healthy rice that is free from diseases, and the difference in temperature between day and night condenses the flavor. The earth is moistened by snowmelt water from the Northern Alps. The soft and refreshing taste is due to the fact that it has spent many years traveling underground. By the time the mountains turn white, a freezing cold blankets the area, signaling the arrival of the sake brewing season.
Brewing sake means merging with the nature that surrounds the brewery. People never rebel, they just focus on quietly harmonizing. Water, rice, nature, and people come together to form a single drop. That one drop is nothing short of a godsend. We express our gratitude for the blessings of the land of Shinshu and will continue to brew the "Blessed Sake of Heaven."
Hands full
We give thanks for the gifts of nature, listen carefully to its voice, and brew sake with all the human resources we can. Mechanization could make the quality of sake more homogeneous and save labor. However, you will never be able to make outstanding sake from this process. This is because sake brewing is a manufacturing process with infinite possibilities depending on the power of nature and people. In pursuit of that infinite possibility, we put in the effort and time. The name ``Tempai'' reflects this attitude, and it is a symbol of the brewery. Kinmon Nishiki from Nagano Prefecture is carefully cultivated by contracted farmers and polished at a rice polishing rate of 38% koji rice and 45% kakemai. The more you polish the rice, the more refined the flavor and aroma of Japanese sake will become, but by not polishing the sake too much, we aim to achieve the perfect balance between sophistication, lightness, and the flavor of the rice. "Hands full" is located at the center of our coordinate axis, and the others line up. It is no exaggeration to say that this sake is a business card that brings out the real face of the brewery.
Inheritance of culture
The sake we make is ``hands full'' sake, in which we have put so much effort into every step of the process that we can't do anything more. It is truly a hand-made sake that is brewed by people who interact with nature, people, and alcohol. Some manual tasks may be mechanized. However, we believe that sake, which is made by humans based on manuals and mechanized even the essence in the pursuit of efficiency, is simply processed food that is an industrial product and cannot be called culture. I believe that sake can only become ``culture'' if it is brewed using ``skills'' cultivated through experience, rather than conventional ``techniques,'' and reflects the local climate.
It is only natural to achieve something that is simply delicious. We live in a frigid brewery, aiming to create "deliciousness" as a culture that lies ahead.
President Ryuichi Tanaka
