Wada Sake
Wada Sake Brewery is a small Japanese production reality dedicated to the crafting of delicious artisanal sake according to the established local tradition. This sakagura, a term that indicates the "sake cellars", was founded back in 1797 in Yachi, Kahoku Town, within the Yamagata prefecture, in the northern part of the largest Japanese island. This area has been known since ancient times for the exceptional quality of its rice, particularly that of the Kairoshinko variety, once the only one suitable for sake production. Wada Sake is one of the oldest sakagura still in operation, initially engaged in the marketing of rice and safflower oil but soon specializing in sake production. To understand the sublime quality of the products from this artisanal reality, it suffices to know that since 2003, the year Wada Sake began participating in the Japanese Sake Review Board competition that annually announces the best Japanese sake, this sakagura has won three gold medals.gold.
In the production of its sake, Wada Sake Brewery exclusively uses local rice and pure water from the glaciers of nearby Mount Gassan, which gives the product remarkable freshness. The sake masters involved in the production process all come from the area of the sakagura and therefore know the local tradition very well. The foundation of the production philosophy is the pursuit of the highest possible quality, rejecting any compromise with the market. Thus, a rather limited selection of bottles is born, characterized by extraordinary quality standards.
The production of Wada Sake Brewery is divided into two selections: ‘Aratama’ and ‘Gassanmaru’. The former takes its name from the Japanese equivalent of “New Year” and is distinguished by the typical umami taste of its sake. On the other hand, the ‘Gassanmaru’ line is named after a famous Japanese sword and represents the highest qualitative expression of Wada Sake Brewery's sake.
Wada Sake Brewery is a small Japanese production reality dedicated to the crafting of delicious artisanal sake according to the established local tradition. This sakagura, a term that indicates the "sake cellars", was founded back in 1797 in Yachi, Kahoku Town, within the Yamagata prefecture, in the northern part of the largest Japanese island. This area has been known since ancient times for the exceptional quality of its rice, particularly that of the Kairoshinko variety, once the only one suitable for sake production. Wada Sake is one of the oldest sakagura still in operation, initially engaged in the marketing of rice and safflower oil but soon specializing in sake production. To understand the sublime quality of the products from this artisanal reality, it suffices to know that since 2003, the year Wada Sake began participating in the Japanese Sake Review Board competition that annually announces the best Japanese sake, this sakagura has won three gold medals.gold.
In the production of its sake, Wada Sake Brewery exclusively uses local rice and pure water from the glaciers of nearby Mount Gassan, which gives the product remarkable freshness. The sake masters involved in the production process all come from the area of the sakagura and therefore know the local tradition very well. The foundation of the production philosophy is the pursuit of the highest possible quality, rejecting any compromise with the market. Thus, a rather limited selection of bottles is born, characterized by extraordinary quality standards.
The production of Wada Sake Brewery is divided into two selections: ‘Aratama’ and ‘Gassanmaru’. The former takes its name from the Japanese equivalent of “New Year” and is distinguished by the typical umami taste of its sake. On the other hand, the ‘Gassanmaru’ line is named after a famous Japanese sword and represents the highest qualitative expression of Wada Sake Brewery's sake.
