YAMAZAKI Goshi

Founded in 1903 in the village of Hazu, at the foot of Mount Sangane (Aichi Prefecture), Yamazaki Goshi has since dedicated itself to producing exceptional sake using exclusively rice grown under contract by neighboring farmers and pure spring water fed by Mount Sangane.

While remaining committed to traditional brewing methods, successive Toji (master brewers) of Yamazaki Goshi draw their inspiration from the lush nature of Hazu. Since April 2011, this village has been part of the city of Nishio. The Hazu district, including Mount Sangane, the vast Mikawa Bay, and the surrounding islands, is part of the Mikawa-Wan Quasi-National Park 三河湾国定公園. This site, encompassing the coastal areas of the Atsumi and Chita peninsulas, is designated a protected landscape (category V) by the International Union for Conservation of Nature (IUCN) for its diverse topography and remarkable natural beauty.

At Yamazaki Goshi, the rice is polished on-site with meticulous care. This slow polishing process, punctuated by pauses, is essential to prevent the grains from becoming brittle, thus ensuring the superior quality of the sake.

Furthermore, the koji preparation relies on delicate artisanal techniques, carried out entirely by hand.

To go from the starter culture (Shubo) to the final brew (Moromi), the brewery systematically increases the volume of the wort in four stages, instead of the usual three. While this more gradual process requires more time, it results in cleaner and more balanced sake.

In 2002, Yamazaki Goshi, in its unique approach to showcasing local ingredients, launched the "OKU" series. These sakes are crafted using Yume Sansui rice, a cultivar specifically selected for its adaptation to the microclimate of the Aichi mountains. The rice is purchased directly from contract growers in Oku-Mikawa.

More recently, in 2015, continuing its ongoing dialogue with nature to enrich the flavor of its brews, the brewery introduced DREAM Junmai Daiginjo Genshu, an exceptional sake brewed with Yume Ginga rice, a variety cultivated in Aichi Prefecture, whose name means "dream fragrance."

DREAM Junmai Daiginjo Genshu is crafted using pure groundwater from Mount Sangane, a remarkable site within the Mikawa-Wan Quasi-National Park. This location is famous as a migratory stopover for the Parantica sita, the only butterfly capable of crossing the ocean.