About Yamaguchi Prefecture
Yamaguchi Prefecture, located in the southwestern part of Japan's Honshu island, along the Seto Inland Sea and the Sea of Japan, is known for its rich history and stunning landscapes. The name "Yamaguchi" means "mountain entrance," reflecting its varied terrain, including coastal regions and mountainous areas. The region is home to significant historical sites such as the iconic Kintai Bridge and the ancient Ruriko-ji Five-Storied Pagoda.
Yamaguchi is famous for its culinary delights, especially fugu (pufferfish) and kawara soba (noodles served on a heated roof tile). The prefecture is divided into several areas, each with unique products and traditions. Yamaguchi's sake brewing tradition is noteworthy, with a history that dates back centuries. The region's high-quality water, sourced from its pristine rivers and mountains, contributes to the distinctive flavors of its sake.
Among the notable sake breweries in Yamaguchi is the Sumikawa Brewery, renowned for producing handcrafted small batch premium sake, utilising advanced techniques and local rice varieties. Yamaguchi's sake, such as the elegant Toyo bijin Junmai Daiginjo, is celebrated for its refined taste and craftsmanship. The Yamaguchi Prefectural Sake Research Institute continually innovates in sake production, ensuring the preservation and enhancement of its sake brewing heritage.
Yamaguchi's blend of historical significance, natural beauty, and culinary excellence makes it a captivating destination for travelers seeking a rich and immersive experience.
About Toyobijin
Founded in 1921 by the Sumikawa family, a family of rice wholesalers, who took over a relative's sake brewery. The brand name, "Toyo Bijin" ("Eastern Beauty"), was chosen by the first head of the family in memory of his late wife.
The fourth generation toji, Takafumi Sumikawa, was greatly influenced by Akitsuna Takagi, the head of the Takagi Shuzo brewery, whom he met during an off-campus internship while attending the Tokyo University of Agriculture. He learned both technique and attitude toward the art under Takagi. The staff, impressed by the way Sumikawa sacrificed everything to brew his sake and put his body on the line to rebuild the business, have remained at his side, sharing in his efforts, to this day.
Brewery Toji
Takafumi Sumikawa Born in 1973 in Hagi City (formerly Tamagawacho), Yamaguchi Prefecture.
After graduating from the Brewing Department of Tokyo University of Agriculture, he joined the family business, Sumikawa Shuzo, and made Toyo Bijin into a popular brand. He received practical training at Takagi Shuzo, a brewing company in Yamagata, as a student. He was trained under the tutelage of Akitsuna Takagi, the managing director and chief brewer of Juyondai sake. His passionate approach to sake brewing, which is second to none, has earned him a reputation within the industry. The taste and quality of the sake his passion produces are highly regarded both in Japan and abroad.
