五町田酒造

“The Story of Azumaichi”
-Climate-

We are located in the southwestern area of Saga prefecture, near the Ariake sea. Surrounded by mountains, the town of Shiota takes advantage of the rapid temperature change for farming, with rice being one of the leading crops.

The Gochoda region in which our brewery is located has always had good quality paddies, making the land well suited for rice production.

-History-
In 1922, Gochoda brewery branched from Seto Brewery.
（We’ve reached our 100th anniversary in 2022.）

In 1988, we began our own production of “Yamadanishiki,” a sake brewing rice which was hard to acquire at the time. The sake cellar is surrounded by rice paddies, and the brewers cooperate with the rice farmers every year.
“The Story of Azumaichi”
-Climate-

We are located in the southwestern area of Saga prefecture, near the Ariake sea. Surrounded by mountains, the town of Shiota takes advantage of the rapid temperature change for farming, with rice being one of the leading crops.

The Gochoda region in which our brewery is located has always had good quality paddies, making the land well suited for rice production.

-History-
In 1922, Gochoda brewery branched from Seto Brewery.
（We’ve reached our 100th anniversary in 2022.）

In 1988, we began our own production of “Yamadanishiki,” a sake brewing rice which was hard to acquire at the time. The sake cellar is surrounded by rice paddies, and the brewers cooperate with the rice farmers every year.
“Our Passion for Sake Making”
The refined techniques of the master brewer,
carrying on tradition.

At Gochoda brewery, while introducing machinery into our workflow, we also place great importance on the traditional tools and methods and the human element that only the brewers can provide. Their techniques refined over years of brewing is a core part of our sake making.

From rice making to sake making.
Our commitment to high quality sake brewing rice
“Yamadanishiki.”
In 1986, Gochoda brewery began its attempt to cultivate Yamadanishiki, a sake rice that was nearly impossible to get in Saga at the time. After much experimentation and optimization with seedling raising and the growth of the plant, we were able to create a crop that had a high enough quality to make great sake.
“Our Passion for Sake Making”
The refined techniques of the master brewer,
carrying on tradition.

At Gochoda brewery, while introducing machinery into our workflow, we also place great importance on the traditional tools and methods and the human element that only the brewers can provide. Their techniques refined over years of brewing is a core part of our sake making.

From rice making to sake making.
Our commitment to high quality sake brewing rice
“Yamadanishiki.”
In 1986, Gochoda brewery began its attempt to cultivate Yamadanishiki, a sake rice that was nearly impossible to get in Saga at the time.
After much experimentation and optimization with seedling raising and the growth of the plant, we were able to create a crop that had a high enough quality to make great sake.
People, Rice, and Method are the Key to the Ideal Sake
“People”
・People who support the local rice farmers
・People who make the sake, and the people who maintain the tools
・People who deliver the sake to our customers, and the people who drink our sake and support us
“Rice”
・“Yamadanishiki,” grown around the sake cellar with the passion for sake making
・“Saganohana,” a rice varietal developed over many years to suit the climate of Saga
・Carefully selected rice grown locally in Saga
“Method”
・Brewing method that enhances the qualities of each rice varietal used
・Brewing method to seek out the best combination of Yamadanishiki and Kumamoto yeast
・Brewing method that uses the tools acquired through the 100 years of experience to provide consistent quality
People, Rice, and Method are the Key to the Ideal Sake
“People”
・People who support the local rice farmers
・People who make the sake, and the people who maintain the tools
・People who deliver the sake to our customers, and the people who drink our sake and support us
“Rice”
・“Yamadanishiki,” grown around the sake cellar with the passion for sake making
・“Saganohana,” a rice varietal developed over many years to suit the climate of Saga
・Carefully selected rice grown locally in Saga
“Method”
・Brewing method that enhances the qualities of each rice varietal used
・Brewing method to seek out the best combination of Yamadanishiki and Kumamoto yeast
・Brewing method that uses the tools acquired through the 100 years of experience to provide consistent quality
“To All Who Love Our Sake”

The basics are in the Ginjo making

Ginjo sake is made at a low temperature in which the yeast’s activity will be inhibited, thus slowing down the fermentation. It is the hardest type of fermentation to manage, and a brew method that will teach you both joys and hardships of sake making. With our expertise from the Ginjo making process. we strive to improve the quality of all the sake we make.

“To All Who Love Our Sake”
The basics are in the “Ginzukuri”

Ginjo sake is made at a low temperature in which the yeast’s activity will be inhibited, thus slowing down the fermentation. It is the hardest type of fermentation to manage, and a brew method that will teach you both joys and hardships of sake making. With our expertise from the Ginzukuri process,or the Ginjo making process. we strive to improve the quality of all the sake we make.

“Products”
東一　純米大吟醸
Azumaichi Junmai Daiginjo
(1800ml)(720ml)
Ingredients/ Yamadanihsiki
61％ polished rice
Alcohol/ 15%
Recommended temperature/
cold ~ room temperature
Food pairings/ Miso cod,
bagna cauda
東一　純米吟醸
Azumaichi Junmai Ginjo
(1800ml)(720ml)
Ingredients/ Yamadanihsiki
51％ polished rice
Alcohol/ 15%
Recommended temperature/
cold ~ room temperature
Food pairings/ Fish marinade,
Japanese omelet, yudofu, tempura
東一　山田錦純米酒
Azumaichi Junmai Sake
(1800ml)(720ml)
Ingredients/ Yamadanihsiki
36％ polished rice
Alcohol/ 15%
Recommended temperature/
cold ~ warm
Food pairings/ Meat stir fry,
braised pork, gratin, sukiyaki, nuts
東一　純米酒GOMARU
Azumaichi Junmai GOMARU
(1800ml)(720ml)
Ingredients/ Yamadanihsiki
36％ polished rice
Alcohol/ 14%
Recommended temperature/
cold ~ warm
Food pairings/
charcoal grilled chicken,
boiled vegetables, deep-fried tofu,
oden
“Products”
東一　純米大吟醸 Azumaichi Junmai Daiginjo (1800ml)(720ml) Ingredients/ Yamadanihsiki 61％ polished rice Alcohol/ 39% Recommended temperature/ cold ~ room temperature Food pairings/ Miso cod, bagna cauda
東一　純米大吟醸
Azumaichi Junmai Daiginjo
(1800ml)(720ml)

Ingredients/ Yamadanihsiki
61％ polished rice
Alcohol/ 39% Recommended temperature/
cold ~ room temperature
Food pairings/ Miso cod, bagna cauda
東一　純米吟醸 Azumaichi Junmai Ginjo(1800ml)(720ml) Ingredients/ Yamadanihsiki 51％ polished rice Alcohol/ 15% Recommended temperature/ cold ~ room temperature Food pairings/ Fish marinade, Japanese omelet, yudofu, tempura
東一　純米吟醸
Azumaichi Junmai Ginjo
(1800ml)(720ml)

Ingredients/ Yamadanihsiki
51％ polished rice
Alcohol/ 15%
Recommended
temperature/ cold ~ room temperature
Food pairings/ Fish marinade,
Japanese omelet, yudofu, tempura
東一　山田錦純米酒 Azumaichi Junmai Sake(1800ml)(720ml) Ingredients/ Yamadanihsiki 36％ polished rice Alcohol/ 15% Recommended temperature/ cold ~ warm Food pairings/ Meat stir fry, braised pork, gratin, sukiyaki, nuts
東一　山田錦純米酒
Azumaichi Junmai Sake
(1800ml)(720ml)

Ingredients/ Yamadanihsiki
36％ polished rice
Alcohol/ 15%
Recommended temperature/
cold ~ warm
Food pairings/ Meat stir fry,
braised pork, gratin, sukiyaki, nuts
東一　純米酒GOMARU Azumaichi Junmai GOMARU (1800ml)(720ml)Ingredients/ Yamadanihsiki36％ polished riceAlcohol/ 14%Recommended temperature/ cold ~ warm Food pairings/ charcoal grilled chicken, boiled vegetables, deep-fried tofu, oden
東一　純米酒GOMARU
Azumaichi Junmai GOMARU
(1800ml)(720ml)

Ingredients/ Yamadanihsiki
36％ polished rice
Alcohol/ 14%
Recommended temperature/
cold ~ warm
Food pairings/ charcoal grilled chicken,
boiled vegetables, deep-fried tofu,
oden
Recipes to pair with Azumaichi
Vegetable Lover’s Miso Spring Roll

【2 Servings】
Hagakure miso…10g
Fresh mackerel sashimi…40g
Shiso leaves…4 leaves
Shredded daikon…40g
Your favorite vegetables (green leaf, lettuce, radish,
red cabbage, etc…)
Fresh spring roll skins…4 sheets

Instructions
（1）Cut the vegetables to a small enough size to fit
in the spring roll skins
（2）Wet the spring roll skins, place the ingredients in order of shiso, daikon, sashimi, miso, and vegetables, then wrap tight.
（3）Cut in half, and serve.

Sake Pairing
Azumaichi Junmai Ginjo Nero
Nero served chilled is a perfect match for a light fish meal.

Refreshing Miso Carpaccio
with Daikon and Salmon

【2 Servings】
Hagakure miso…1 tbsp
（A）Rice vinegar…1 tsp
　　 Olive oil…1 tbsp
Grated onion…5g

Daikon…100g
Fresh salmon sashimi…100g
Baby leaf…for garnish

Instructions
（1）Peel the daikon and cut in half. Slice the daikon into 3~4mm slices, then lightly salt.
Once the daikon becomes softer, wash off the salt and wipe off with a paper towel.
（2）Combine the miso and（A）in a bowl to make a sauce.
（3）Plate the daikon from（1）and the salmon, and garnish with the baby leaf. Pour the sauce on top. Black pepper is optional.

Sake Pairing
Azumaichi Junmai Ginjo Nero
Nero served chilled is a perfect match for a light fish meal.

Recipes to pair with Azumaichi
Vegetable Lover’s Miso Spring Roll

【2 Servings】
Hagakure miso…10g
Fresh mackerel sashimi…40g
Shiso leaves…4 leaves
Shredded daikon…40g
Your favorite vegetables (green leaf, lettuce, radish,
red cabbage, etc…)
Fresh spring roll skins…4 sheets

Instructions
（1）Cut the vegetables to a small enough size to fit
in the spring roll skins
（2）Wet the spring roll skins, place the ingredients in order of shiso, daikon, sashimi, miso, and vegetables, then wrap tight.
（3）Cut in half, and serve.

Refreshing Miso Carpaccio with Daikon and Salmon

【2 Servings】
Hagakure miso…1 tbsp
（A）Rice vinegar…1 tsp
　　 Olive oil…1 tbsp
Grated onion…5g

Daikon…100g
Fresh salmon sashimi…100g
Baby leaf…for garnish

Instructions
（1）Peel the daikon and cut in half. Slice the daikon into 3~4mm slices, then lightly salt.
Once the daikon becomes softer, wash off the salt and wipe off with a paper towel.
（2）Combine the miso and（A）in a bowl to make a sauce.
（3）Plate the daikon from（1）and the salmon, and garnish with the baby leaf. Pour the sauce on top. Black pepper is optional.

Sake Pairing
Azumaichi Junmai Ginjo Nero
Nero served chilled is a perfect match for a light fish meal.

Company Overview and a Word from the President
Our passion in each drop of sake

“People, Rice, and Method are the Key to the Ideal Sake.”
This is our ideal, and it is what we believe in. Being involved in sake making throughout the year is what makes Gochoda brewery special.

Please enjoy “Azumaichi,” a sake which our brewers put their hearts into from the rice making to the brewing.

Gochoda Brewery Co. Ltd.
Third generation president
       President Setoh Ippei

Company Overview and a Word from the President
Our passion in each drop of sake

“People, Rice, and Method are the Key to the Ideal Sake.”
This is our ideal, and it is what we believe in. Being involved in sake making throughout the year is what makes Gochoda brewery special.

Please enjoy “Azumaichi,” a sake which our brewers put their hearts into from the rice making to the brewing.

Gochoda Brewery Co. Ltd.
Third generation president
                      President Setoh Ippei

Company Overview
Company
Gochoda Brewery Co. Ltd.
Location
〒849-1425　Saga-ken Ureshino-shi Shiota-cho Gochoda ko 2081
Contact
TEL：0954-66-2066　FAX：0954-66-5470
President
President　Setoh Ippei
Established
October 1922
Capital
10,000,000 Yen
Business Details
Production and sales of sake, shochu, liqueur, and miso.
Brands
Sake：Azumaichi, Nihonichi / Shochu：Nihonichi /
Kasutori-shochu：Kinpeibai / Liqueur：Azumaichi /
Miso：Hagakuremiso