Around Hizenhama Station in Kashima City, Saga Prefecture, there is an area called Hizenhamajuku where many white-walled storehouses and thatched-roof townhouses remain. This town dates back to the Kamakura period, when it flourished as a port town and post town due to its proximity to the Ariake Sea. Blessed with conditions such as abundant water from Mt. Tara, rice from the Shiroishi plains in Saga, and shipping routes along the Ariake Sea, the brewing industry of sake and soy sauce flourished from the Edo period to the Showa period. Centered around Hizen Hamashuku, there are six sake breweries in Kashima City that continue to brew sake today, one of which is Fukuchiyo Sake Brewery, known for ``Nabeshima.''

Fukuchiyo Sake Brewery's keyword for sake brewing is "natural sake." It's not just fragrant or spicy, it gently stimulates and soothes the five senses. We are aiming for that kind of sake. Because sake is carefully brewed to find the individuality of each brand, the annual production volume is by no means large. Using high-quality water from Mt. Tara and carefully selected rice, they pursue quality rather than quantity. The foundation of this philosophy lies in the events that took place in the late 80s, when the third generation, Naoki Iimori, began brewing sake.

In the late 80s, sake was at a major turning point. Due to the relaxation of liquor licenses, cheap sake became available in supermarkets and convenience stores, forcing small liquor stores and breweries to go bankrupt or go out of business. Iimori felt the need to change, so he started by reviewing his previous methods. After talking with like-minded liquor stores in the area, they came up with the idea of ​​producing Nabeshima, a specialty local sake that the local community could be proud of. He then signs exclusive agent contracts with local liquor stores that support Nabeshima and develops it. Fukuchiyo Sake Brewery does not sell directly or online. In this way, a three-way win-win situation was created for brewers, liquor stores, and consumers.

When Nabeshima first started, there was no recognition and there were times when sales were difficult, but as it gradually gained support from sake lovers, it won the IWC (International Wine Challenge) Sake Category in 2011. However, when Nabeshima Daiginjo won the Champion Sake award, the tide changed dramatically. While most people in the Tokyo metropolitan area think that Kyushu is a shochu-producing region, the world's best sake was born in Saga Prefecture. Kashima City and six breweries in the Hizenhamashuku area collaborated to form the Kashima Sake Brewery Tourism Promotion Council to receive the award for Nabeshima. Kashima Sake Brewery Tourism has been held every year since 2012, and in 2019 it had grown into a major event that attracted approximately 9 visitors. The people of Kashima City took part in leveraging Nabeshima's breakthrough to revitalize the region. In addition, the Kashima Sake Brewery Tourism Promotion Council in Kashima City, Saga Prefecture won the top prize (Prime Minister's Award) at the 9 Hometown Development Award, which is given by the Ministry of Internal Affairs and Communications to organizations and individuals who are working hard to improve their hometowns across the country. .

22 years have passed since "Nabeshima" was born. And now, the next plan is about to take shape. They plan to renovate an old folk house near the storehouse and open a lodging facility with a restaurant attached. Through Kashima Sake Brewery Tourism, they have not only increased the momentum for regional revitalization, but are now creating a new trend. Fukuchiyo Sake Brewery is a group of people who continue to pursue their dreams and make them come true in order to create an unseen future.

2 recommended bottles from Yoshie Hiraide’s “Nabeshima” selection

Nabeshima Daiginjo
The one that made "Nabeshima" known to the world. ``First of all, you will be healed by the aroma of the fruit.The taste is elegant, with a gentle and refined sweetness and flavor.''
Type: Daiginjo sake
Raw material rice: Yamada Nishiki from the Special A area of ​​Hyogo Prefecture
Rice polishing rate: 35%
Sake level: Undisclosed
720ml 000 yen (excluding tax)

Nabeshima special pure rice sake
Normally, sake is pasteurized once instead of twice, and you can feel the gasiness of freshly squeezed raw sake. ``It's different from just tanrei dry, you can feel the freshness and flavor of the rice, and you can also enjoy the aroma of ginjo.''
Type: Pure rice sake
Raw material rice: Sake rice such as Saga no Hana, Oyama Nishiki, and Yamada Nishiki is used as appropriate.Iimori himself selects the sake rice he uses every year.
Rice polishing rate: 55%
Sake degree: +2
720ml 1,428 yen (excluding tax)

◆Nabeshima Fukuchiyo Sake Brewery Co., Ltd.
1244-XNUMX Hamacho, Kashima City, Saga Prefecture
0954-62-3727

Toshie Hiraide

Born in 1962. Representative director of Corpo Kou Co., Ltd., which aims to internationalize sake and attract inbound tourists to regional areas. He is the sake samurai coordinator. IWC Ambassador. Shoryudo Ambassador (Inbound Ambassador for XNUMX prefectures in Chubu and Hokuriku)

Premium X   With pride in sake brewing. Sake and brewery selection recognized by the world

``Sake Samurai'' was started in 2006 by the Japan Sake Brewery Youth Council, a national organization of young brewers, in order to restore the pride of sake and spread the culture of sake not only within Japan but also to the world. Sake Samurai Coordinator Yoshie Hiraide, who is working to realize the dream of turning Sake into a tourism-based nation, will introduce unique sake breweries that Japanese sake lovers should visit at least once, and the sake they want to taste there.

(Titles omitted)