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In 2012, the company began brewing sake under the brand name "Satsushu Masamune" in a dedicated facility on the premises. This is the first time in 40 years since 1972 that sake has been brewed and produced in Kagoshima Prefecture. The challenge of producing sake, something they had no experience in, was said to be to apply the technology they had acquired to shochu production. Training for preparation began in 1996, and the students traveled to breweries in the Chubu region to acquire the skills. This sake is sold only within Kagoshima Prefecture. There are two types of sake: a rich-tasting junmai sake made with "Tsukushihomare" sake rice and a fruity-tasting junmai ginjo sake made with "Yamadanishiki" rice.
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