Kenjo Sake Brewery
The brewery is located in the central and southern parts of Fukuoka Prefecture, Tachiarai-cho, Mii-gun is about an hour’s drive south of Fukuoka City. With the Mino Mountains in the background, there is the Chikugo River that flows magnificently through the fertile and vast Chikugo Plain, and the ginseng shochu “Mezurashi” is made from ginseng and running water cultivated in the rice fields and fields along the Chikugo River. In addition, the Tsukushi Plain is a region where double cropping is popular, and wheat cultivation is also carried out along with rice cultivation, making it one of Japan’s leading wheat cultivation areas after Hokkaido. We have also developed our own roasted barley shochu using barley harvested in the Tsukushi Plain, and are currently selling representative brands such as “Owl”. We manufacture shochu with unique characteristics and aim to make shochu that has been popular for a long time.
VIDEO: Kenjo Sake Brewery
Representative: Toshimitu Koga
Address: 1089 Sakaeda, Tachiarai-cho, Mii-gun, Fukuoka
Foundation (year) 1983
Visit Kenjo 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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