Yokoyama Goju and Yokoyama SILVER 7 Japanese Sake From Omoya Shuzo on Iki Island in Nagasaki Prefecture
Main office（Shochu brewery）
Hours：8:00-17:00
Closed：Sunday, Obon (mid-August), New Year's period
Email:inquiry@omoyashuzo.com
Yokoyama brewery（Sake brewery）
Hours：8:00-17:00
Closed：Sunday, Obon (mid-August), New Year's period
Email:inquiry@omoyashuzo.com
Shared by the Island of the Gods
The Island's Landscape and Uniqueness Connecting Heaven and Earth
Our sake brewery is situated on Nagasaki Prefecture's Iki Island, a place with fertile soil that fosters top-quality produce, and fishing thrives here on the island thanks to the forest nutrients that flow from the earth.
As the fifth island created in Japan according to the Japanese chronicle of myths called the Kojiki (Record of Ancient Matters), this island has also been called "Ameno-hitotsu-bashira," which refers to a travel route connecting heaven and earth.
By utilizing the water and rice fostered by this island, we brew unique sake that showcases the natural landscape of Iki Island.
- Water
- Water is an essential element when it comes to brewing Japanese sake.
Even with the richly bountiful nature here in Iki, we faced a great deal of trouble finding the right water.
During the construction of our sake brewery, we drew from as many as 20 different water sources before we finally came across soft water that was suitable for brewing Japanese sake.
- Rice from Ikishima Island
- Iki Island has fertile soil that is rated as "Special A Class" even among the rest of Nagasaki Prefecture. Kyushu's sake-brewing rice variety, "Gin no Sato," has also received the Special A Class rating. By making use of the island's water, as well as sake-brewing rice fostered by this water, we seek a taste that can only be crafted by us here on the island.
A First Glass of World-renowned Sake
Our Japanese sake, produced with ingredients nurtured by Iki's fertile natural landscape, offers a fresh, juicy taste and a rich aroma.
Our brewery's motto is "non-stop trial and error every day," which is how we seek to achieve sake that makes a name for itself around the world.
We take extraordinary care whenever we make yeast as well, and we utilize high-level brewing technology to craft our Japanese sake, which has a potential that we firmly believe in.
- Water and Rice
- Nagasaki Prefecture's Iki Island is the central island of Iki-Tsushima Quasi-National Park.
Therefore, the water has largely been left untouched by people, and the mineral-rich water that gushes forth here is well-suited to brewing sake. Furthermore, the mild climate here facilitates growing produce, and this is connected to fostering amazing rice, which is the basis for delicious Japanese sake.
- Techniques and Equipment
- Our brewery makes use of a variety of analysis devices and the latest equipment to brew an ideal taste.
We always keep our brewery's interior at no higher than 5°C to manage the yeast in an optimal environment.
By bottling it at -5°C or lower without letting it come in contact with the air, we take great care to prevent oxidation and temperature fluctuations to ensure the fresh-made taste is delivered to our customers.
- Science and Analysis
- We value not just traditional brewing techniques, but a perspective that takes science into account as well. We constantly bring in data from our meticulous analysis, including precise temperature changes, yeast-related variations, and more. We believe in working hard to consistently craft an ideal taste.
- Notions and Enthusiasm
- Japanese sake brewing in Iki ceased for a moment in our father's generation.
"We want to revive Japanese sake in Iki and brew something that our own fathers would drink." This is the notion that we started from, and now we have also started making sake-brewing rice in Iki to craft sake that condenses the natural landscape offered by Iki.
