Tomita Shuzo
冨田酒造有限会社

Conhecer
Cervejaria com mais de 460 anos de história às margens da estrada do norte, ao pé do monte. O conceito é valorizar o caráter local do sake, e em parceria com agricultores da região, dedica-se genuinamente à produção de sake com o arroz, a água e o ambiente de Shiga.
- Fundada em
- 1534
- Marcas principais
- Shichihonyari
- Tipos de saquê
- Junmai · Junmai Daiginjo · Junmai Ginjo
- Localização
- Mais saquê de Shiga →
- Oficial
- 7yari.co.jp · Instagram · Facebook
Visitar
- Endereço
- 1107 Kinomoto Kinomotocho Nagahama Shiga
- Horário
- 9:00-17:00
- Visitas
- Não
- Loja
- Sim
Comprar
Menor preço e lojas: Japão
Shichihonyari
16 sakês · ★ 3.8 (3 avaliações)- ¥3,300〜2 lojas
- ¥1,980〜6 lojas
- ¥3,190〜5 lojas
- ¥6,600〜1 loja
- ¥3,850〜3 lojas
- ¥2,145〜4 lojas
- ¥2,200〜2 lojas
- ¥858〜7 lojas
- ¥3,740〜1 loja
- ¥1,980〜2 lojas
- ¥1,430〜1 loja
- Sem preço
- Sem preço
- Sem preço
- Sem preço
- Sem preço
Trajetória
- 1532〜1555Founded in the early Tenbun era (1532-1555); the first-generation Takayasu left samurai status and began brewing sake in Kinomoto.
- 1744After a fire in Kinomoto, the 7th-generation Tadayoshi relocated a building from western Omi to rebuild the main house; registered in 2019 as a national Tangible Cultural Property, among the oldest townhouses in Kinomoto.
- 1812The 9th-generation Tadayuki rebuilt the brewery storehouse; the same well water is still used for brewing today.
- 1878During Emperor Meiji's tour of Hokuriku, Tomobumi Iwakura, part of the imperial entourage, stayed at the Tomita residence.
- 1907The Kohoku Library near Kinomoto Station opened, one of Japan's oldest surviving private libraries; the 12th through 14th generations of the family served as its directors.
- 2002The 15th-generation Yasunobu joined the brewery, transforming it into an 'owner-toji' brewery where the owner brews the sake himself.
- 2005Began exporting overseas under the philosophy of bringing Japanese sake to the world as 'SAKE'.
- 2016Expanded the brewing storehouse using traditional construction with old and local timber, restarting aged sake storage, kimoto brewing, and wooden-vat fermentation.