Sumikawa Sake Brewery 澄川酒造場
Sumikawa Sake Brewery will celebrate its 100th anniversary in 2021.
Since Yoshifumi Sumikawa became the 4th brewery master brewer, his commitment to sake brewing is unrivaled.
Even though he was hit by a catastrophe that threatened to put him out of business, he took a new step forward with his comrades.
We will continue to evolve while combining inheritance and innovation.
“Royal sake brewing” We are strongly aware of making 100% sake in terms of both taste and quality, without worrying about eccentricities.
We are particular about making sake that resonates with Japanese DNA, with the roundness, sweetness and umami of rice.
In addition, with the goal of “from 0 to 1 cups”, we are conscious of the gorgeous and fruity flavor that people who have never drunk sake can enjoy.
In 1921 (Taisho 10), the Sumikawa family, which was a rice wholesaler, took over the sake brewery of relatives and founded it.
As for the brand, they are only trying to make sake with “Toyo Bijin”, which the first head of the family named after his late wife.
Yoshifumi Sumikawa, the 4th brewery master brewer, is the owner of Takagi Sake Brewery, whom he met during an off-campus training while studying at Tokyo University of Agriculture.
He is heavily influenced by Akito Takagi. What I learned under Mr. Takagi was not only technical aspects,
It is an attitude that challenges sake brewing. “Sake brewing that cuts down on lives” while trying to rebuild the harsh management
Impressed by his struggles, he still strives to make sake with the same feelings of those days with his staff.
At the end of July 2013, due to the torrential rain that hit Hagi City, the brewery was flooded above the floor, and machines such as steamers
It was unusable, and more than 10,000 bottles of sake that had been stored in the refrigerator were spilled, causing catastrophic damage.
However, more than 1,500 colleagues who learned of the disaster joined the recovery work and decided that they could no longer manufacture.
The said sake brewery achieved a miraculous revival.
In 2014, a new sake brewery with three floors above ground was constructed. Equipped with the latest machines and technology,
By multiplying the “sensitivity” that Yoshishi has accumulated through countless experiences,
While taking the quality of sake to a new level, we have inherited the culture of sake brewing.
2021年で創業100年を迎えた澄川酒造場。
澄川宜史が4代目蔵元杜氏になってからの日本酒造りのこだわりは他の追随を許さない。
廃業の危機を考えた大災害に見舞われても、仲間と一緒に新たな一歩を踏み出した。
継承と革新を掛け合わせながら、これからも進化し続ける。
『王道の日本酒造り』 奇をてらわず、美味しさと品質両面で100%の酒を造ることを強く意識している。
お米の丸み、甘み、旨みを持った日本人のDNAに響く日本酒造りにこだわっている。
また『0杯から1杯へ』を目標に、日本酒を飲んだことのない人にも親しんでもらえるような華やかでフルーティーな香味も意識している。
1921年(大正10年）、米問屋だった澄川家が親戚筋の酒蔵を引き受けて創業。
銘柄は、初代当主が亡き妻を思って名付けた「東洋美人」のみで日本酒造りに挑んでいる。
4代目蔵元杜氏澄川宜史は、東京農業大学在学中の学外実習で出会った高木酒造の当主、
高木顕統氏の影響を多分に受ける。高木氏の下で学んだのは、技術面だけではなく、
酒造りに挑む姿勢だ。厳しい経営を立て直そうと身体を張りながら「命を削る酒造り」に
奮闘する姿に感銘を受け、今でもその頃の気持ちとを同じくスタッフと一緒に酒造りに邁進している。
2013年7月末、萩市を襲った集中豪雨によって、酒蔵は床上浸水、蒸し器などの機械は
使用不可、冷蔵庫に瓶貯蔵していた1万本以上の日本酒がながされるなど壊滅的な被害を被った。
しかし、被災を知った1500人以上の仲間が復旧作業に加わり、もう製造は出来ないと
言われた酒蔵が奇跡の復活を果たした。
2014年に地上3階建ての新酒蔵を建設。最新の機械や技術を搭載しつつ、
宜史が無数の経験で積み重ねて発揮される「感性」を掛け合わせることで、
酒質を新たな領域へと引き上げるとともに、酒造りの文化を継承している。