About Hiroshima Prefecture
Hiroshima Prefecture is in the south west part of Honshu, along the Sea of Japan. The name Hiroshima "Wide Island" originated from the natural shape of the land, which is a combination of large delta islands.
Hiroshima is famous for its delicious foods like Oysters, Tree onion and Figs. Hiroshima is renound to be one of the three major city of producing sake,Surrounded by the Chugoku Mountains, the Seto Inland Sea and basins. As so Hiroshima is blessed with a mild climate and produces a variety of different kinds of sake with distinct features, from sweet, to dry, to highly fragrant.Having existing high quality brewy's such as Aihara shuzo, Suishin yamane honten, and Kirie shuzo With numerous sake breweries in Japan, the Prefectural Industrial Technology Center is developing a new ginjo sake. Yamagata Sanga is the unified brand of Yamagata Prefecture, with its Junmai Daiginjo made using Dewa TheSansan rice. This title is reserved for sake that passes rigorous screening. Yamagata produces various sakes like "Jyuyo Dai" with a rich flavor and "Kudoki Jozu," which emphasizes taste and label aesthetics. Dewazakura is one of the delicious sakes, known for its enhanced crispness when chilled.
About Nakao Jozo
Established in 1871, Nakao Jozo is located in Takehara City, Hiroshima prefecture, One of the city's with the old background of the Edo period.
Nakao Jozo crafts their sake by seamlessly blending technology with the expertise of human hands. Their guiding principle is said to be "When human touch is essential, we employ human hands; when innovation is required, we harness our intellect to refine our sake. ""After 14 years of testing yeast, our exploration has led us to evaluate over 2,000 different yeast strains. Among these, we stumbled upon a remarkable find - a yeast emitting an exceptional aroma reminiscent of ginjo. This encounter felt nothing short of miraculous, as this yeast boasted an ideal blend of robust alcoholic fermentation capabilities and the ability to generate refreshing acidity.
What's even more extraordinary is its unique characteristic of fermenting without producing bubbles, a rarity at the time. This exceptional yeast, collected from the skin of an apple, was later named 'apple yeast'
