Our Passion
Passion for Sake Making
"People, Rice, and Process come together to make a great sake."
This is the ideal and belief of Gochoda brewery.
Climate
We are located in the southwestern region of Saga, near the Ariake ocean. Surrounded by mountains on three sides and with its high temperature differential, Shiota town in Ureshino city is famous for its farming, with rice being the leading crop. The Gochoda region where the brewery is located, has had high quality rice paddies for a long time, and is great for rice farming.
We are located in the southwestern region of Saga, near the Ariake ocean. Surrounded by mountains on three sides and with its high temperature differential, Shiota town in Ureshino city is famous for its farming, with rice being the leading crop. The Gochoda region where the brewery is located, has had high quality rice paddies for a long time, and is great for rice farming.
History
1922
We Branched off from Setoh Brewery and established Gochoda Brewery.
（2022 is our 100th anniversary）
1988
We started to cultivate Yamadanishiki, a specialized rice varietal suitable for sake. Rare in Saga prefecture at the time. The brewery is surrounded by rice paddies, and we the brewers farm our own rice with the cooperation of the local farmers.
We started to cultivate Yamadanishiki, a specialized rice varietal suitable for sake. Rare in Saga prefecture at the time. The brewery is surrounded by rice paddies, and we the brewers farm our own rice with the cooperation of the local farmers.
Brand
The name: Azumaichi was chosen to symbolize our aim to become the "best sake in the east."
Initially our only brand was Nihonichi (the best in Japan) but the new name was chosen, and we strive to become the best not only in Japan, but in a much wider area.
The name: Azumaichi was chosen to symbolize our aim to become the "best sake in the east."
Initially our only brand was Nihonichi (the best in Japan) but the new name was chosen, and we strive to become the best not only in Japan, but in a much wider area.
Passion for Sake Making
From rice farming to sake making.
Commitment to high quality sake rice, "Yamadanishiki."
In the year Showa 63 (1988) We began to cultivate Yamadanishiki, a type of rice suited for sake making that was rare to find in Saga at the time. The brewers themselves were in charge of figuring out how to farm this special rice: sprouting the rice, adjusting water and fertilizers... Now we are able to get a steady supply of high quality Yamadanishiki; enough to prepare batches of Ginjo sake.
In the year Showa 63 (1988) We began to cultivate Yamadanishiki, a type of rice suited for sake making that was rare to find in Saga at the time. The brewers themselves were in charge of figuring out how to farm this special rice: sprouting the rice, adjusting water and fertilizers... Now we are able to get a steady supply of high quality Yamadanishiki; enough to prepare batches of Ginjo sake.
The techniques of the master brewer,
passed down from previous generations.
At Gochoda Brewery, we rely on a combination of modern machinery and the generational knowledge and intuition of the master brewer. The techniques refined in tradition continue to support our sake production.
At Gochoda Brewery, we rely on a combination of modern machinery and the generational knowledge and intuition of the master brewer. The techniques refined in tradition continue to support our sake production.
