Originally reserved for ceremonies,@sake gradually started to spread among common folk in japan around the end of the 17th century.
This prompted breweries throughout the country to compete in producing better SAKE.
One such player was Wakatakeya Sake Brewery in Fukuoka Prefecture, which started producing sake back in 1699.
Maintaining a quality second to none for almost 300 years has helped Wakatakeya outlive more than a few competitors; it also explains the name of the company's premium WAKATAKEYA ("Young bamboo") brand SAKE.
Hao Chang all rights reserved.
Wakatakeya Sake Brewery is located in the town of TANUSHIMARU, through which runs the majestic Chikugo River, at 143 km the longest in Kyushu.
Mineral-rich water from the nearby Mino mountains flows into the Chikugo , and also finds its way into WAKATAKEYA.
Mino mountains and Chikugo River
But clear water is only part of the equation to produce great SAKE.
A brewery also needs rice with special characteristics: large grains, a higher proportion of core white and a lower ratio of protein and fat.
Of about two dozen kinds of rice specially cultivated for this purpose, the most precious is Yamada Nishiki.
Paddy of Yamada Nishiki
Although it requires a lot of attention and yields less than the other varieties, Ymada Nishiki is the rice of choice because it best satisfies the above conditions.
Wakatakeya Sake Brewery has a special contract with a local veteran farmer to grow this rice at the foot of the verdant Mino mountains, a site with the ideal Hayashid manufactures the traditional Japanese alcoholic beverage from fermented rice.
highland climate for the task.