Commitment to sake

"Choose rice and scrutinize the water."

Water and rice are extremely important main ingredients of sake. For rice, we use rice called sake rice made for sake. Suitable rice for sake brewing includes Yamada Nishiki, Omachi rice, etc. Many of these varieties have a choice of climate and climate, and the production area and production volume are limited, but these are suitable with the cooperation of local farmers. Rice is used at our brewery.

As it is said that there is famous sake in places of famous water, delicious sake cannot be made without good quality water. It is no exaggeration to say that the taste of sake depends on the quality of the water. Hayashi Sake Brewery has a well that draws underground water from Mt. Hiko. The condition of famous water suitable for sake brewing is water that helps the action of aspergillus and yeast. It is generally said that hard water makes dry and sharp sake (male sake), and soft water makes sweet and mild sake (female sake). Ensuring good quality water is an important condition for sake brewing. The water of Hayashi Sake Brewery is hard water. The best water for sake brewing constantly springs from the well.

Sake during meals

"As sake during meals-Sake is with food and still opens the flowers of food"

Sake is originally a liquor during meals and is served on the same table as the food. All of the sake at our brewery does not deviate from the basics, and by tasting it together with the food, you can feel the taste of the food firmly and the sake will be more delicious.

AWARENESS

Local sake

"Local sake can only be said to be local sake if it is loved and loved by the locals."

I have been struggling to make sake that will please the locals. Local farming associations and agricultural cooperatives and breweries are working together to brew sake. In the current severe fluctuations of the liquor industry, many companies are reviewing raw materials with a priority on cost, and we are currently considering not only the cost and quality of rice but also the impact on the region.

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COMMUNITY

SUSTAINABILITY

future

"I want to spread alcohol that can be enjoyed, not just alcohol that is good if you get drunk."

In order to continue to be a sake that can be loved by the region, we are working hard every day to become a local sake from Fukuoka, a sake from Kyushu, and even a sake from Japan.