We, TANAKA SYUZOTEN Inc.,
have inherited over 200 years of traditional brewing methods (yamahai and kimoto brewing), with the use of quality rice and water. Our adherence to handmade sake such as making koji by koji tray method, using a traditional tub (koshiki) to steam rice, and applying cedar warmer for shubo making etc., motivating us to produce an "assertive sake texture" to gain continuous trust and love from local community to demonstrate the true will of "Manatsuru".
We hope to go back to the origin of sake brewing with the revival of kimoto brewing. Our aim is to review sake brewing from the ground up, polishing the traditional techniques and learning while continuing the research and development of new sake in line with diversifying consumer needs.
|Name||TANAKA SYUZOTEN Inc.|
|Chief Executive Officer||Mr. Toshihiko Tabata|
|Type of Business||Sake Brewery|
|Address||88-1 Nishimachi, Kami, Kami District, Miyagi Prefecture (Zip code 981-4251)|
|Year||New Sake Appraisers Association of Japan||Sake Appraisers Association of Miyagi||Sake Appraisers Association of Tohoku|
|2014||Gold Award||Chief Award of Miyagi Industrial Technology Institute|
|2011||Gold Award||Miyagi Governor Award||Distinct Award|
|2010||Gold Award||Miyagi Governor Award||Distinct Award|