Koyama Honke Shuzo Co.,Ltd.(Nishi-ku,Saitama-shi,Saitama)
The largest sake brewery in eastern Japan, which fused traditional techniques and the cutting-edge technology
Koyama Honke Syuzo provides high-quality sake stably, by automating the sake production process utilizing the good points of manual production, conducting thoroughgoing centralization, and managing production while incorporating the latest technology, based on the inherited techniques of chief sake makers.
In its premises whose area is about 10,000 tsubo (33,000 m2), there are over 170 storage tanks and buildings with state-of-the-art bottling and blending lines. It boasts a top-class production capacity in this field.
History of Koyama Honke Syuzo
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The founder Matabee Koyamaya mastered sake brewing techniques in Nada and Fushimi, discovered good-quality water springs in Shimogo, Sashiougi Village, Kita-adachi-gun, Musashi Province (present: Sashiougi, Nishi-ku, Saitama-shi) in 1808, and started brewing sake.
Since the start of the business, Koyama Honke Syuzo has treasured the established sake brewing technology, met various needs of customers under the motto of “Quality First,” and made efforts to offer reliable, safe, delicious sake at reasonable prices.
Characteristics of Koyama Honke Syuzo
Climate
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In Saitama Prefecture, the Arakawa River and the Tone River run, and there are 4 springs of famous waters included in the 100 best waters in the Heisei period. Their water quality is said to be at the highest level in Japan.
During the winter season, in which sake is produced, air temperature fluctuates considerably. This is very suited for sake brewing. Accordingly, high-quality sake has been produced there since the Edo period, and Saitama Prefecture is always top-ranked in the shipment of sake.
Rigorous selection of ingredients
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In the sake production at Koyama Honke Syuzo, better steamed rice and koji can be produced by using the natural water upwelling from 180 m underground in the water system of the Arakawa River, whose source is in the Chichibu Mountains, and the (flat) rice polished carefully along the rice shape.
Koyama Honke Syuzo rigorously selects water and rice, with the aim of producing delicious sake.
Tradition × the latest technology
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In Koyama Honke Syuzo, the processing of ingredients and koji production were mostly automated, and temperature and humidity are controlled by computers.
Automatic koji production equipment is used, and an optimal environment is actualized through the computer-aided control of temperature and humidity.
The koji preparation tank has a dual structure in which cold water and hot water flow, so as to control the temperature of koji meticulously.
These processes are controlled by computers in the central control room, but Koyama Honke Syuzo do not merely leave the control to machinery, but the staff make final judgments and manage the processes based on the knowledge and techniques of chief sake makers, which have been nurtured so far, according to ambient temperature and the conditions of rice.
Description of major products
Kinmon Sekaitaka Ginjo 50 (Dealt in exclusively by Saitama-syuhan)
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A reasonable but high-quality product that requires time and effort like Daiginjo-shu as it’s fermented over a long period at a low temperature.
It has an easy-to-drink fruity flavor with a sharp aftertaste, which will satisfy a wide range of customers’ tastes from Sake beginners to experts.- Well-matching foods
- Japanese food such as Sashimi and Tempura. Carpaccio and fish grilled with salt.
| Sweet | Mildly sweet | Medium | Off-dry | Dry |
| On the rocks 0 to 6℃ |
Chilled around 7℃ |
Normal temperature around 20℃ |
Warm around 45℃ |
Hot around 55℃ |
| Product | Size | Price | JAN code | Alcohol content | Sales areas |
|---|---|---|---|---|---|
| Kinmon Sekaitaka Ginjo 50 | 300ml | 402 | 4971686 353475 | 15 | Limited to Saitama prefecture |
| Kinmon Sekaitaka Ginjo 50 | 720ml | 852 | 4974686 343476 | 15 | Limited to Saitama prefecture |
| Kinmon Sekaitaka Ginjo 50 | 1800ml | 1,800 | 4971686 313479 | 15 | Limited to Saitama prefecture |
*Prices are the suggested retail prices excluding the consumption tax
Tengu no Toburoku
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A full-bodied unrefined sake that retains the rice Umami with a rich sweetness. You can enjoy the good old plain Umami of Japanese Sake and its authentic taste.
- Well-matching foods
- Dairy products such as cheese, broiled eels
| Sweet | Mildly sweet | Medium | Off-dry | Dry |
| On the rocks 0 to 6℃ |
Chilled around 7℃ |
Normal temperature around 20℃ |
Warm around 45℃ |
Hot around 55℃ |
| Product | Size | Price | JAN code | Alcohol content | Sales areas |
|---|---|---|---|---|---|
| Tengu no Toburoku | 720ml | 690 | 4971686 349232 | 14 | Nationwide |
| Tengu no Toburoku | 1800ml | 1,374 | 4971686 319235 | 14 | Nationwide |
*Prices are the suggested retail prices excluding the consumption tax
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ADDRESS 1798 Sashiogi, Nishi-ku, Saitama-shi, Saitama, 331-0047, Japan TEL 048-623-0013 FAX 048-623-1315 URL http://www.koyamahonke.co.jp Customers cannot enter the breweries except the event in which they are open to visitors once a year.