Family history

1880
Main brand was Sakurafubuki, started off making mostly futsushu (ordinary sake).

1994
We struggled to keep enough staff willing to work on the traditional seasonal basis. We introduced new equipment to automate liquefaction of rice, which allowed us to greatly reduce staff numbers while maintaining quality.

2003
We decided to return to more labour-intensive methods, and to making sake with more distinctive characteristics. We abandoned our previous attempt at automation and brought back brewing by employees. We launched the new label Kamokinshu.

2020
Most of the brewery buildings were officially recognised as a Registered Tangible Cultural Property.

Geography and topography

Higashihiroshima is located south of central Hiroshima prefecture, surrounded by low mountains. Sharp differences in elevation between the coast of the Seto Inland Sea and the mountains form a number of small hollows scattered around the Saijo Basin, the largest in the prefecture.

The climate is similar to that of the Seto Inland Sea, but as the basins are farther inland there is a larger difference in daytime/night-time and summer/winter temperatures. The north and south are also at different altitudes, which creates differences in winter temperatures and snow fall. Overall, the climate is generally moderate, with little year-round temperature variation in areas facing the Seto Inland Sea.

Local history, culture and industry

Saijo in Higashihiroshima is one of Japan’s great sake brewing centres, alongside Nada and Fushimi. Nearby Akitsu is where the ginjo style of brewing was first developed. These historic brewing areas have sakagura-dori, roads lined with sake breweries on either side, walls that are whitewashed or namako-kabe construction (a traditional style with square tiles joined with raised plaster) and red brick chimneys rising overhead. Higashihiroshima is also a research centre, home to four universities, a range of companies and the Japanese National Research Institute of Brewing.

Kagamiyama Park, famous for its 500 or so cherry trees, lies at the foot of the historic ruins of Kagamiyama Castle. It’s also home to Matsuo Jinja, a shrine venerating one of the three Shinto gods of sake. The shrine was built by the Saijo Brewers Association (currently the Higashi Hiroshima Brewers Association) as a branch shrine of Matsuo Taisha in Kyoto's Higashiyama district, which venerates the god Oyamakui-no-kami.

Local products, aside from sake, include fish and shellfish (oysters, ice gobies), loquats and Saijo persimmons.

Water
We use water from a spring on our own grounds. The water is moderately hard.

Rice varieties
Omachi, Senbonnishiki, Hattannishiki, Yamadanishiki 79% from Hiroshima Prefecture, 20% from Okayama Prefecture, 1% from Hyogo Prefecture

• Omachi

Often used to make koji, which greatly affects the quality of the final sake.Thought to be the oldest sake-specific rice variety, Omachi has roundedand complex flavours. The brewery uses rice from Akaiwa, the mostfamous Omachi growing area in Okayama Prefecture.

• Senbonnishiki

An exclusive Hiroshima sake-specific rice produced by crossingYamadanishiki and Hiroshima's Nakateshinsenbon.Selected to match many factors in Hiroshima’s environment, it has lessprotein than Yamadanishiki. This results in lower amino acid content andclear flavours that make it suited to brewing daiginjo.

• Hattannishiki

Hiroshima's most iconic sake-specific rice, Hattannishiki has clean andbalanced flavours.

Rice cultivation

We grow 2% of our own rice (Omachi). The rest is purchased from Hiroshima, Okayama and Hyogo Prefectures.

Approach to rice cultivation
Although we have a limited area for cultivation, we would like to grow around 10% of the rice we need.
We are trying new ways to improve the soil, eliminate pesticides and focus on growing rice for quality rather than yield.

Yield
Varies by year

Special brewing equipment, etc.
Every stage of the process from brewing to storage is done at low temperature so we can bring our concept of fresh, fruity aromas and juicy flavours to life, and deliver our sake to customers as fresh as when it was just pressed.

Tank size, yeast, etc.
Brewing is usually in 1-ton batches (total 1 ton of rice brewed in 4,000 litre tanks).
Hiroshima Prefecture yeasts, Brewing Association yeasts #6 and #7

Master brewer (toji)
Fifth generation owner Hideki Kanemitsu
Working as a master brewer for 17 years, recipient of merit award from the Hiroshima Association of Master Brewers (placed in top 10 for three successive years)
Studied at Tokyo University of Agriculture, then returned to the family
brewery. Pursued self-study to turn the company away from making
futsushu (ordinary sake)and towards their current approach making
smaller quantities of high-quality sake.

Label

We look for playful, eye-catching designs that communicate the great flavour of the sake, with classical Japanese elements in a modern style.

Awards and recognition

• Annual Japan Sake
  AwardsSakurafubuki Daiginjo won 8 gold prizes in the last 10 years
• SAKE COMPETITION
  Sakurafubuki Daiginjo took 4th place in the Ginjo category in 2019
• KURA MASTER
  Kamokinshu Tokubetsu Junmai won a gold medal in the Junmai division in 2019
  Kamokinshu Junmai Daiginjo 40 won a platinum medal in the Junmai daiginjo/Junmai ginjo division in 2018

Products

• Junmai Daiginjo 35
• Junmai Daiginjo 40
• Sakurafubuki Junmai Daiginjo
• Junmai Ginjo Omachi
• Tokubetsu Junmai
• Tokubetsu Junmai 13

Philosophy

To bring the delight of great taste, body, texture and flavour to our customers through our sake, and to bring happiness to the company and its employees.

Vision

• Aim for the highest honours at assessments and competitions, and be rated as the best brewery in the prefecture.
• Bring our customers peace of mind, delicious taste, body, texture and flavours, and excitement.
• Ensure the sustainability of the industry.
• Aim to be a company people are happy to work for.
• Aim to grow together with our business partners.
• Make efforts to improve the working environment.

Employees
7 full-time, 2 part-time, 1 seasonal brewer

Total production volume
110 kilolitres (around 620 koku)

Export markets
Korea, Taiwan, Hong Kong, China, England, Germany