Yasunobu Tomita
15th Generation President, Co-owner & Toji
The sake industry is rooted in many traditions and history. And when you manage a brewery that is generations old, it is difficult to balance the old with the new. Tomita san does this brilliantly by upholding the traditions of how his family has brewed sake for 15 generations and innovating by being one of the first to focus on locality; local rice, local water and developing new strains of sake brewing rice. Our biggest impression of Tomita san is his commitment to his community and the love of his land.
SHICHIHONYARI'S STYLE
A rustic taste with a light touch of wood, a mouth full of grains and beautiful body, their sakes are very versatile and food friendly. It can be nicely enjoyed with German and Austrian cuisine.
WATER SOURCE
In the middle of the small brewery stands a well almost 200 meters deep filled with natural spring water from Mount Ibuki.
ALL LOCAL.
The brewery has been using all local ingredients before the Shiga GI was established. They support local pesticide-free organic rice growers, including the Nagahama High School of Agriculture. Tomita meticulously selects the rice that is used including prefectural rice varieties such as Tamasakae, Wataribune and Shiga Asahi. By supporting the growth of pesticide-free organic rice, the local rice paddies have seen a resurgence of fish and crabs.
Nagahama & It's Surroundings
Nagahama is located by the north east shore of Lake Biwa, the largest lake of Japan, and Mount Ibuki. Shiga Prefecture is luscious with greenery, water canals and castles. And if you have a chance to visit, try the famous funazushi and Omi beef, one of the best beef of Japan.
