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Masuichi-Ichimura Sake Brewery 807 Obuse, Nagano 381-0294 TEL: 026-247-2011 FAX: 026-247-6369
E-MAIL: info@masuichi.com
Q: What month is this year's new sake put out in the store?
Q: How many koku are produced?
Q: What is the round thing in the entrance?
Q: What is so hard to use about wooden barrels as opposed to modern methods?
Q: Can I taste the sake at the store?
Q: Where can I buy Masuichi sake?

Q: What month is this year's new sake put out in the store?
A: At Masuichi, in order to improve the taste of the sake, it is sold after being matured, so the sake made this year will be sold from next autumn. Fresh sake has an unformed flavor, so it is left to rest for 9 months to a year to round out the taste.
Q: How many koku are produced?
A: About 300 koku (54,000 liters, or around 30,000 1.8 liter bottles) are produced each year. There are 97 breweries in the prefecture, and Masuichi is one of the smallest.
Q: What is the round thing in the entrance?
A: It is the symbol of a brewery, called a sugidama or sakabayashi. It is made from cedar branches stuck into a globe-shaped iron netting and trimmed until it is round. The green cedar turns red with the season, reflecting the maturation of the sake.
Q: Why is it so hard to use wooden barrels as opposed to modern methods?
A: Compared to enameled tanks, maintenance, cleaning, and controlling the moromi temperature is very difficult.
Q: Can I taste the sake at the store?
A: Yes. Customers can taste the different sake at the counter called a teppa.
Q: Where can I buy Masuichi sake?
A: After quality control, the sake is sold only at the Masuichi store. However orders may be placed by telephone, fax, or in the Shopping section of this website.