Yesterday, I exhibited at a tasting and exhibition in Nagoya. Junmai Daiginjo Sake Satonohomare Unfiltered and Raw Storage unpasteurized Sake, Junmai Daiginjo Sake Satonohomare Unfiltered and onetime pasteurized Raw, Sake, Junmai Daiginjo Sake Kazan Unfiltered and Unpasteurized Raw, Sake Junmai Daiginjo Sake Yusura Unfiltered and Unpasteurized Raw, Sake Kimoto Junmai Daiginjo Sake Satonohomare Unfiltered and Raw Storage onetime pasteurized Sake, Junmai Daiginjo SatonohomareI enjoyed the unfiltered black gold and onetime pasteurized Raw Sake, were especially popular. Yusura won the gold award at both the Osaka Japanese Sake Festival and the Tokyo Japanese Sake Festival, and Robert Parker praised the raw wine as “Burgundy White” in his book, and won the highest gold award in Catador. I was invited to a national event by Archduke Albert of the Principality of Monaco. The following year, Gonohiro Kurokane won the gold award. To this day, we have won various awards overseas. In 2007, Satonohomare won the Gold Award, Yukinomai Snow Dancing Nigori won the Silver Award, and Kimoto was selected as a recommended product, and won the first trophy in the IWC sake category for its great quality superiority.
In Japan, the treasure of Shoso-in has been paid for 1200 years. The fact that it is not an unearthed item has its greatness. I think Japanese food culture is a treasure. Our raw brewing method has been handed down for about 900 years since around 1100 in the late Heian period. It is not shaped like the treasure of Shoso-in, but it is an intangible treasure. There is a theory about raw 酛 in the Edo period, but our raw酛 has been passed down to this day as a successor raw酛. It’s too familiar because it’s in everyday life, but it’s too familiar, but when you see the sake that has been an offering from generation to generation in our company, or it’s because we’re making raw koji-making, Masakura I can’t help but think that it is an intangible treasure that is not surprising even if it is placed in the hospital. From now on, we will focus on the inheritance and cultivation of the essential fundamental value of sake every day so that it can become a product that can be passed down for 100 years, 200 years, 500 years, and 1000 years. And someday, I hope I can become a treasure of Shoso-in🥂
