Brand introduction

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  The brewery's vision

  Founded over 210 years ago in 1808, this brewery is one of the oldest in the prefecture and is committed to using only rice produced in Toyama Prefecture and brewing sake made in Toyama Prefecture.

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  From the village of Owara in Etchu Yao, every drop is filled with sincerity

  Located in the southwest of rice-producing Toyama City, Yatsuo Town is known for the Etchu Yatsuo Owara Bon Festival. Tamaasahi Sake Brewery is located in this hilly town, steeped in traditional houses and steeped in a deep sense of atmosphere. Founded in 1808, the brewery has been beloved by locals and customers from both within and outside the prefecture for over 210 years. As one of the prefecture's leading sake breweries, it uses soft groundwater, a bounty of the Tateyama mountain range in the Northern Alps, and all of its sake is made with Toyama-grown rice. Furthermore, the brewery is committed to brewing sake made by local brewers. Instead of mass-producing, the brewery strives to be a place where each bottle is handcrafted with care and handed directly to the customer. Through our sake brewing, we aim to continue to provide our customers with the same excitement they felt when they first witnessed the Owara Bon Festival.

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  Squeezing yeast starter from home-grown rice

  All of our sake is made with rice grown in Toyama Prefecture. This is rare even within Toyama Prefecture, and we use varieties such as Oyama Nishiki and Yamadanishiki, as well as the non-glutinous rice Fufufu, and are particular about the taste that is unique to Toyama. What we want to sell is not sake, but culture. Our brewers come together and share ideas to create new sake. Shubo-shibori is a new type of sake that is pressed at the shubo stage before the main brewing. Compared to the amount that will be produced in the main brewing, only about 10% can be obtained from the shubo-shibori method. Only a few breweries nationwide use this shubo-shibori method. MOTHER grows their own rice and is particular about this shubo-shibori method, which allows umami, sweetness, and acidity to resonate with each other. The oldest sake brewery in Yao Town, where tradition and elegance live on

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  A flavor that continues to be loved along with Owara and the festival

  Yao Town is known for the Etchu Yao Owara Bon Festival, which attracts 200,000 tourists every year with its beautiful dances and melancholic music. The locals' love of festivals, such as Owara and floats, continues to this day, and as a result, our sake is loved not only by local people but also by people from outside the prefecture and even the world.

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  Brewing delicious sake in a cold, snowy region

  After the Owara Bon Festival and the rice harvest, the harsh winter arrives. Yao Town is known for its low temperatures and heavy snowfall, even within Toyama Prefecture, and it is said that our ancestors took advantage of this local characteristic and started sake brewing here. As part of efforts to revitalize the region, we also began growing rice in 2013. We will continue to produce even more delicious sake rice next year and the year after.

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  Becoming a shining light on the region

  The origin of the name Tamaasahi. Tama (ball) is a symbol of generosity, and it expresses the desire to be a sake brewery that is loved by everyone. "Asahi" (asahi) represents the hope that the sake will be a drink that "illuminates" the food that accompanies it, the Owara dancers, and the floats at festivals.