吉田屋株式會社

合資会社吉田屋 · Yoshidaya Co.

長崎県創立 1917年款 13營業中

了解

吉田屋創業於大正6年（1917年），2017年迎來百年紀念，位於以名水著稱的島原半島南部有家町。釀造用水取自自有水井，以雲仙山麓地下水為水源，釀造時採用傳統的「玉搾」榨酒技法，並使用從花卉中分離培育的花酵母。雖為年產90石的小型酒造，但始終秉持「凡所能及，勇於挑戰」的精神不斷探索。

最低價與店鋪數：日本地區

13 款 · 暫無評分

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).