Ebisu Shuzo Sake Brewery
Located near the border of Fukuoka and Oita Prefecture, Ebisu Distillery is 50 km southeast of Fukuoka City. Amid lush greenery, They are surrounded by a mountain range and the Chikugo River, the biggest river of Kyushu Island. A wide variety of fruits, such as persimmons, grapes, and pears, grow on the hills, enjoying lots of sunlight. The great grain belt, Chikugo Plain, spreads along the Chikugo River, from where they collect fresh water to make their Shochu. The barley used by them comes mainly from local producers and is harvested in Chikugo Plain. Distillation techniques brought from overseas were uniquely modified and adapted to produce Japanese Shochu. Today, its quality is widely recognized in the world. We hope that our authentic Shochu products, inspired by our strong passion, will be appreciated and enjoyed by Shochu fans around the world.
Representative: Katsumi Tanaka
Address: 680-3 Hakihayashida Asakura-shi, Fukuoka
Foundation (year) 1885
Visit Ebisu Shuzo Sake Brewery Website
Fukuoka Sake Breweries
Fukuoka Prefecture is located on the island of Kyushu. It borders Saga Prefecture to the southwest, Kumamoto Prefecture to the south and Oita Prefecture to the southeast. The story of “Fukuoka’s sake is delicious” dates back to the days of Genroku and Tsunayoshi Tokugawa, the fifth shogun in Edo. Kaibara Ekken, a Confucian scholar in Chikuzen (now Fukuoka Prefecture), described Fukuoka’s sake in the late Genroku period as “excellent, superior to the fine products of the upper country”. The Itoshima district in the west of Fukuoka City is thriving, and the temperature difference between day and night around this area is suitable for growing rice in order to make sake for local production and consumption. Yamada Nishiki, the rice suitable for sake brewing began to be cultivated in Fukuoka in the 1945s, and its production is still the second-largest in Japan.
Fukuoka is a treasure trove of agricultural products brought about by abundant water and the blessings of the earth. There are classics such as rice, wheat, and soba, as well as sesame, carrots, green tea shochu using Gyokuro (which is a specialty of Yame), sunflower shochu and sweet potato shochu. In the case of shochu, raw materials such as wheat, rice, and potatoes are fermented together with the jiuqu. Until around 1970, the main role of shochu in Fukuoka was rice shochu made from rice jiuqu, but after that, barley shochu made from barley jiuqu was the most produced.
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