Sengetsu Sake Brewery
Our founder, Jisuke Tsutsumi, created Sengetsu in 1903. He came from a family of soy sauce brewers, thus he already had knowledge of brewing techniques that he then utilized in making shochu. He named his shochu “Jisuke Shochu” and it was quite popular back then. On the 100th anniversary of our founding, we changed the name of our company from Mine-no-Tsuyu Shuzo, which had been our name for a quarter century since the time of Jisuke Tsutsumi, Jr., to our current name of Sengetsu Shuzo to mark our first step into a new era of shochu-making. Thanks to the careful work since our founding of all our master distillers and staff, Sengetsu has been able to maintain a high level of distilling skill, letting us continue to create shochus of unwavering quality and flavor, just as we have for over 100 years.
VIDEO: Sengetsu Sake Brewery
Representative: Masahiro Tsutsumi
Address: 1 Shinmachi, Hitoyosi-city, Kumamoto
Foundation (year) 1903
Visit Sengetsu Shuzo Brewery Website
Kumamoto Sake Breweries
Kumamoto Prefecture is located on the island of Kyushu. It borders Fukuoka Prefecture to the north, Oita Prefecture to the northeast, Miyazaki Prefecture to the southeast and Kagoshima Prefecture to the south. The mountains of Kyushu and Aso, with its immense caldera, act as the sources for the huge reserves of groundwater that bubble up through the Kumamoto earth. It is believed that there are at least 1000 freshwater springs within the borders of Kumamoto Prefecture. Akazake (meaning “red sake”) is a kind of alcohol unique to Kumamoto, a region with both hot summers and cold winters. For hundreds of years, Akazake was the only alcohol allowed in Kumamoto and sake could neither be produced here nor brought in from outside.
Great changes in Japanese society in the second half of the 19th century, like the Meiji Restoration and the Satsuma Rebellion, led to the legalization of alcohols other than Akazake, and brewers in Kumamoto began experimenting with sake. In 1903, a man named Nojiro Kinichi was assigned to work in the Kumamoto Tax Office. Nojiro would go on to be called the “God of Sake” through his work in instructing the breweries throughout the prefecture on brewing techniques and offering advice on improving the quality of sake. He also helped the breweries work even more closely together, leading to the start of the Kumamoto Prefecture Sake Institute in 1909 and its incorporation in 1918 by the breweries of Kumamoto.
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