AWARDED:

2024
KURA MASTER Junmai shu category: pratinum/ Junmai Ginjo Itookashi
Annual Japan Sake Awards: Gold

2023
MILANO SAKE CHALLENGE BRONZE MEDAL/ Junmai Ginjo Gin no Yume SAKE COMPETITION Junmai shu category SILVER/ Tosakinzo Tokubetsu Junmai
KURA MASTER Junmai shu category: pratinum / Tosakinzo Tokubetsu Junmai
INTERNATIONAL WINE CHALLENGE: GOLD MEDAL/ Junmai Ginjo Itookashi
INTERNATIONAL WINE CHALLENGE: SILVER/ Junmai Daiginjo Ryuso

ETC…

Geography: Toyonoume is located in Akaoka town, about 20 km east from Kochi- city.

The topography of Akaoka, which is easy to see from the sea, made it a base for the naval forces of the Chosokabe family, feudal lords in the Warring States period. In the Edo period (1603-1867), the town flourished as a post town for the Chosokabe family, the feudal lords of the Warring States period, and for coastal shipping routes. This situation led to the emergence of merchants who made a large profit from the shipping business involved in trade with Kyoto and Osaka.

However, with the development of the postwar transportation network, Akaoka gradually lost its momentum as it was no longer able to take advantage of its geographical location.

Today, merchant houses and warehouses stand side by side along the old roads of Akaoka, which still retain vestiges of their former prosperity, and historical sites are scattered throughout the town.

Although Akaoka has become one of the quieter towns in the region, there are a few times a year when people from inside and outside of the prefecture flock to the area. These are the "Dorome Festival" and the "Ekin Festival.

Dorome refers to “young sardine”. Akaoka is a famous production area for Dorome. People in there eat Dorome regularly while they drink.

The third generation of Takagi shuzo, He created to a special festival using “Dorome” and also organized “competition drink up” Toyonoume, Male: 1800ml/ Female 900ml by very big special cup.

The Ekin Matsuri, known as one of the "two biggest festivals in Akaoka" along with the Dorome Matsuri, began in 1977. Held every year on the third Saturday and Sunday of July in the town's shopping district, the festival is filled with gold and silver paintings on folding screens and food stalls, and the town is filled with energy and vitality

TOYONOUME …

HOWWETHINKABOUTSAKEMAKING

What is Tosa Taikan Jizake and its specialties?(Tosa means Kochi prefecture, Taikan means “Feel”) Sake breweries throughout Japan have created fascinating local cultures along with the local food, climate, and people.

Sake is not a boom, but an essential Japanese attraction that will always remain unchanged. What we can do is to put down firm roots and create "Tosa Taikan Jizake" as a culture of Kochi, full of the charms of Kochi..

The key points of Tosa Taikan Jizake that we are aiming for are

Kochi ingredients
Careful handcrafting
Rich individuality
Refined quality
The four points are

・TOYONOUME uses rice from Japan.

We are still trying to achieve our goal of brewing the best sake using 100% Kochi yeast and Gin-no-Yume and Kochi yeast, seeking refined quality.(Gin no Yume, Sake rice was created in Kochi pref.) We have already achieved several successes, including a gold medal in the National New Sake Competition and the highest gold medal in the Junmai Sake Grand Prix 2013.

In 2008, "Tosa Urara" was born as an improved variety of "Kazenaruko", a sake brewing rice produced in the prefecture. It is an early rice that can be grown widely and we intend to actively use Tosa Urara in the production of Junmai Shu , a sake-like rice with a Kochi-like flavor.

・The meticulous handcrafting of sake is one of the specialties of our small company. Fortunately, the fifth generation was able to work closely with Mr. Arisawa, the last Tosa Toji, for more than 10 years to produce sake suited to the Tosa climate. In 2007, with the toji's retirement, the fifth generation became the toji himself, deepened cooperation with the Industrial Technology Center, and worked on "meticulous handcrafting as a company technology" based on both the toji's skills and analytical data. In 2018, the sixth generation became the new toji and began the challenge of brewing sake in a new era.

Product:

Junmai Ginjo Gin no Yume
Rice: Gin no Yume
Polishing ratio: 50%
Alc: 16%
SMV: +2
Acidity: 1.7
Serving temperature: cool

Junmai Ginjo Itookashi
Rice: product from Kochi
Polishing ratio: 60%
Alc: 14%
SMV: -10
Acidity: 1.8
Serving temperature: chilled

Tosakinzo
Tokubetsu Junmai
Rice: Tosa Urara
Polishing ratio: 60%
Alc: 15%
SMV: +2
Acidity: 2.1
Serving temperature: cool, room temperature, luke warm, hot