ISOKURA Sake Brewery is located Inasato in Kasama city, the place called “Inenosato-the home of rice-.“ We brew the sake “INASATO”, which has original taste and aroma of rice, using only local water and local rice.
We live with the microbes in brewery like a mother caring baby, to provide “the perfect taste”. We change our way of brewing to adapt to changing quality of the rice and climate, to create “the same taste” every year.
Everyone has their own sense of taste. It depends on what they have eaten and drunk in their life. Sense of taste also varies depending on the physical condition of the person at the time of tasting, the temperature of the sake, and the foods which go with sake. In other words, taste is a unique thing that cannot be shared by anyone.
Materials, ways, and sake labels are not so important to choice tasty sake. Which food do you like go with sake? ...What is the temperature of the sake? ...Who are you drinking it with? ...What kind of space? ...What kind of time do you want to spend? ... ...and the environment in which you will be drinking the sake, and then use your own tongue, your own "taste buds," to determine whether it tastes good or not.
Just we'd like to tell you. “Don't think. Feel!” It's Bruce Lee's words. This is the most important thing when you drink sake. Please use your own sense of taste to judge. All of us at the sake brewery sincerely hope that our "TASTE" is the "TASTE" you want.
What is Good water and Good rice? -We think that the water and rice that make it easy to create the flavor we are aiming for. That is why ISOKURA Sake Brewery uses "Ishi-Transui," as brewing water, which exudes from Japan's largest granite bedrock in Inada. We also use this water to brew sake rice, which has pure starch and a wide variety of minerals, in local rice paddy fields. We growing the rice with skilled farmers in a face-to-face relationship.
The first step in the brewing process at ISOKURA Brewery is making sure that our ideal taste. Next, we select rice, koji, ways of polishing, washing, steaming rice, and so on to make the taste. This method has been used since the first year of the Meiji Era (1868-1912). It allows us to reproduce the same "desired taste", even if quality of rice, temperature, and other factors change every year. We believe that this way will result in "deliciousness" that we proud of. The most important things for "good sake" is not its history, tradition, ingredients, techniques, time, effort, purity, rarity, limitations, or other "particulars". At Isogura, we always remember that. Most important thing we believe is created the taste we are aiming for.
Every sake is made from rice. The taste of sake has its original taste. It has a strong sweetness that comes from rice, but also has a richness and sharpness that is woven together by the bitterness, astringency, and acidity that come from the various minerals which keeps our sake from being too sweet or boring. The unique aroma of rice, which is similar to that of "freshly cooked rice" , Japanese people love.
Our ideal sake must have good aroma and taste come from rice, and we call it “rice-y”. We continue to seek "rice-y" sake, by traditional rice-based brewing.
Sake is with the people･･･We brew sake（brewery） that is rooted in the lives of Japanese people, along with their emotions.
Treasure every encounter, for sake brewing･･･We value encounters and make sake (brewery) that grows through relationships with people.
This is exactly what sake is･･･We make sake with the taste and aroma of rice, which is found only in rice-based sake.
Authentic Local Sake･･･Local brewers make sake from local ingredients. Making sake (brewery) that is loved by the locals.
Sake as it is･･･Based on the history of our brewery, we will make "sake (brewery) that is typical of Isogura," without stretching or pretensions.
| The first 『Water』 | We believe that water is the most important factor in making sake here. |
| The Second 『Rice』 | We believe that sake rice grown in a face-to-face relationship is ideal. |
| The third 『Brewing』 | We believe that the basis of sake brewing is traditional handcrafting. |
| The fourth 『Taste』 | We believe that sake that tastes like rice is the best. |
| The Fifth 『Fragrance』 | We believe that the unique aroma of our brewery is important for sake brewing. |
| The Sixth 『Color』 | We believe that sake has an inherent color. |
| The Seventh 『Salty-sweet』 | We believe that it is important for people to try the sake first and then judge it according to their own standards. |
| The Eighth 『Distribution』 | We believe that it is important to make the local people happy first. |
| The Ninth 『Sake』 | We believe that sake is rooted in the life of the Japanese people, along with their emotions. |
| The Tenth 『people』 | We believe that sake is with the people. |