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The appearance is a pale golden color with a sense of transparency and brilliance. The fruity aroma of pear and white peach, and the fresh and gentle taste, sweetness and light bitterness are harmoniously harmonized to create an elegant and elegant taste. It is recommended for the first cup as an aperitif from a toast.
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The appearance is reminiscent of crystal with a sense of transparency and brilliance. The fruity scent of fresh pears and peaches, the light acidity and elegant sweetness in the mouth, and the light bitterness harmoniously create an elegant taste. It is recommended as an aperitif from a toast.
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When you put it in your mouth, it has a light sourness and a clean umami spreads in your mouth. The last lingering sound is beautiful and elegant like Toyokuni. Recommended for refreshing dishes such as cold dishes.
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The appearance is transparent and bright. The fruity scent of green apples, the refreshing texture of Miyama Nishiki, and the image of a thin and long-lasting translucence until the end, giving it a supple finish.
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Yamagata Prefecture is the number one producer of cherries in Japan, and Sagae City, located in the center of the prefecture, is known as a production area for cherries. In addition, it is a fruit-growing kingdom with one of the highest production volumes of grapes, apples, and pears in Japan. To the west, you can see the 1,980-meter-high sacred Mt. Gassan, a mecca for summer skiing. increase. In recent years, many tourists have visited Jion-ji Temple, a famous temple that has been designated as a national historic site. Although it is a small city with a population of about 40,000, it is developing a lively town.
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Toraya was founded in the early 1700s (mid-Edo period) in present-day Yamagata City by the founder Sozaemon Onuma. At the end of the Tokugawa shogunate, the family's fortunes declined, but in the era of Yasukichi Onuma, the eighth generation, Kotobuki's reputation increased, and at that time he was able to create an astounding 4,500 stones. Two factories were set up in Yamagata, and in Sagae, the Ishiyama brewery, which was founded at the end of the Genroku era, was taken over and expanded and remodeled to operate as the Sagae Factory. In 1922, this Sagae storehouse became independent and became the current Chiyojutoraya Co., Ltd.
The reason why Yasukichi moved to Sagae was that hard water, called Miyamizu of Tohoku, was gushing everywhere in Sagae at that time. It depends on the fact that it was the production area of It was well known in the industry that Sagae water was excellent for sake brewing. It is especially suitable for brewing ginjo, and it is said that during the days of the Toraya Factory No. 2, the water was brought from the warehouse in Yamagata almost every day without hesitation.
Entering the period of rapid economic growth, the number of sake produced increased steadily, and in 1975, the long-standing goal of 5,000 koku was finally exceeded. However, after this time, as the consumption of sake decreased, the number of manufactured stones continued to decrease.
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On the other hand, in 1990, he finally obtained seed rice from his passion for "Toyokuni", which is also the starting point of the company's founding. Since then, we have been involved with local sake rice farmers from the beginning of rice cultivation, and now we work with two groups of sake rice producers, the “Toyokuni Farmer’s Association” and the “Oe Sake Rice Study Group,” to select and select the best sake rice that is the raw material. We are making sake from rice. In 2001, we stopped using "Yamada Nishiki", and all the sake rice used to brew "Chiyo Kotobuki" is from Yamagata Prefecture, and we are proud to be Yamagata's local sake.
Around 1992, full-scale overseas exports began. Shipments to the West Coast of the United States began. In the 2000s, a small amount of shipments to Asia, including Thailand and Singapore, began. Started shipping to Europe in 2010. To date, the shipment volume has been steadily increasing and we are exporting to more than 10 countries around the world.
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Rice polishing begins in mid-October when new rice arrives. We polish all the rice in-house with a flat rice polishing program using an automatic rice polishing machine. The rice is washed and soaked the day before preparation. A rice washing machine is used, and most of the rice is soaked with limited water absorption considering the type of sake rice and the rice polishing ratio.
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Traditional koshiki is used. In order to make steamed rice that is easy to handle and hard on the outside and soft on the inside, dry steam is applied at the end. Use simulated rice on the bottom of the koshiki and steam it for about 50 minutes while adjusting the time of steaming.
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The steamed sake rice is adjusted according to the climate at that time and the subsequent processes by using a cooling machine or natural cooling, and the temperature and texture are adjusted, and then divided into koji, shubo, and kakemai.
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The koji starter is sprinkled on the steamed rice, the temperature and humidity are controlled, and the process is repeated by hand. Several types of koji starter are used according to the purpose.
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Basically, we use a lot of fast-brewed shubo. Depending on the desired sake quality, we use Kyokai Yeast and Yamagata Yeast. Depending on the product concept, we also manufacture and use Kimoto and Yamahai Shubo
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We mainly prepare 600kg to 1,500kg of total rice. The focus is on old-fashioned brewing using open tanks. Preparation is carried out during the winter, and fermentation progresses slowly through low-temperature, long-term fermentation with a mash period of 25 days or longer.
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After the fermentation period is over, the moromi (moromi) is squeezed with an automatic press or bag hanging, pasteurized at the appropriate time, and bottled for commercialization
| Company name | Chiyo Kotobuki Toraya Co., Ltd. |
| address | 2-1-16 Minamimachi, Sagae City, Yamagata Prefecture 991-0032 |
| TEL | 0237-86-6133 (main) |
| FAX | 0237-86-9644 |
| URLs | http://www.chiyokotobuki.com |
| info@chiyokotobuki.com | |
| representative | Toshihiro Ohnuma |
| Toji | Masahiko Kanno (born in Nishikawa Town, Yamagata Prefecture) |
| Founding | 1922 |
| Suppliers | Japan Premier Sake Association [Okanaga Co., Ltd.] Yamagata Prefecture liquor wholesalers Overseas trading companies, etc. |
| group company | Gassan Toraya Winery Co., Ltd. Toraya Nishikawa Factory |
In 1972, we started producing cherry wine made from cherries, a local specialty. In 1982, we inherited the sake brewery in Nishikawa-cho and the Takasago seal, and as Gassan Toraya Winery, we manufacture and sell “Gassan Sanroku Jozo Toraya Wine” made from grapes in addition to the conventional cherry wine. In 2019, we received the honor of winning two gold medals at the Japan Wine Competition, and in recent years we have won many awards in various competitions, and we are focusing on producing high-quality wine using grapes from Yamagata Prefecture.