吉田屋株式会社

合資会社吉田屋 · Yoshidaya Co.

長崎県创立 1917年款 13营业中

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吉田屋创业于大正6年（1917年），2017年迎来百年纪念，位于以名水著称的岛原半岛南部有家町。酿造用水取自自有水井，以云仙山麓地下水为水源，酿造时采用传统的"玉搾"榨酒技法，并使用从花卉中分离培育的花酵母。虽为年产90石的小型酒造，但始终秉持"凡所能及，勇于挑战"的精神不断探索。

最低价与店铺数：日本地区

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1843Kojina Yukishige, the 8th head of the main family, inherited the household and renamed himself Yoshida Kosuke.
1863The family began a wax-pressing business.
1870Acquired a 150-koku sake brewing license from Ichibei Kataoka of Urakami village, Nagasaki, and began the long-desired sake business.
1917Chiyokichi Yoshida, the 9th head of the main family, founded 'Sake Brewing Yoshidaya'. The first year's brew of 300 koku found almost no buyers.
1922The brand name, originally 'Chiyogiku', was found to be already trademarked, so it was renamed 'Bansho' and newly registered.
1944The brewery and residence were damaged by a direct bomb hit during a WWII air raid; after repairs, brewing resumed.
1947The business was reorganized into a limited partnership company (goshi gaisha).