TOSATSURU

In the south of the island of Shikoku, Tosatsuru have combined the finest rice, water and brewers to produce its celebrated sake for over two centuries. Pure mineral-rich river water is drawn from wells within the brewery and a range of top sake rices are used, including Yamada Nishiki. In the making of the brewery's daiginjoshu, the rice is polished to the maximum possible degree, to around 30% of its original size. Long-serving chief brewer Kenshi Ikeda's passion for producing the finest sake has only increased over the years and his uncompromising, strict training has created a younger generation of equally committed brewers. Ikeda’s success is demonstrated by the record 32 National New Sake Tasting Awards the brewery won up to 2005. Tosatsuru aims to produce sake which transcends passing fashion and captures people's hearts.