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GOCHODA Brewery

The basic method is “ginjo”.
Ginjo sake, which is fermented slowly at low temperatures where the yeast is less active, is the most difficult to manage, and the production method teaches us both the harshness and the enjoyment of sake brewing.

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In 1988, Gochoda Shuzo took on the challenge of cultivating Yamadanishiki, a type of sake rice that was hard to come by in Saga Prefecture at the time,
and through a process of trial and error, including devising new methods for raising seedlings and managing water and fertilizer,
they succeeded in achieving a harvest yield and quality that was sufficient for making ginjo sake.
Our company will also be celebrating its 100th anniversary next year.

At Gochoda Shuzo, while we have introduced machinery, we also value the traditional techniques and tools,
as well as the craftsmanship and intuition of our toji and kurabito.
The traditional techniques that have been refined with a spirit of improvement continue to support our sake making today.

2081 Gochoda Ko, Ureshino City, Saga Prefecture 849-1425
TEL 0954-66-2066 FAX 0954-66-5470

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