Koshuzo Sake Brewery
It consisted of Koyasu Sake Brewery Co., Ltd., which was founded in 1890, and became independent as Koshu Brewery Co., Ltd. The brewery started manufacturing and selling full-scale shochu. It is a quiet brewery near Hakata Station and Fukuoka Airport, with the JR single track (Sasaguri Line, Fukuhoku Yutaka Line) running behind the factory. The representative brand “Hakata Kojoro” was named after the doll Joruri “Hakata Kojoro Nami Pillow” by Chikamatsu Monzaemon in the Edo period. We continue to make full-scale shochu by making full use of the traditional sake brewing method of Hakata shochu brewing and the refined storage method, and further adding Mr. Mori’s ingenuity. We always aim to be “real” (meaning genuine in Hakata dialect), and we will only deliver products that customers are confident that they will find delicious.
Representative: Shinichiro Mitsuyasu
Address: 6-12-20 Chojabaruhigashi, Kasuya-cho, Kasuya-gun, Fukuoka
Foundation (year) 1992
Visit Koshuzo 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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