Toraya Honten won a gold medal for IWC sake Junmaiginjo class and 2 of Junmaidaiginjo classes in 2018. In 2017, they received a trophy from IWC. Toraya Honten is a regular winner of this competition.
When we visited the brewery in April, we were very surprised by the location, which is in the center of Utsunomiya city, and the very squeezed brewing space. Each sake tank gave off a very fruity and gorgeous aroma. We interviewed them to ask their thoughts on the competition and their concept of brewing. But, please be aware that the brewmaster is the typical craftsman and a man of few words. Please feel the words delivered from him.
Gold Medal Winners of IWC 2018
1. About IWC 2018
Q. What do you feel about winning a gold medal for IWC sake Junmaiginjo class and two of Junmaidaiginjo classes?
It is very honorable and gratifying, but we were very confident to get the higher grade, so it is a bit regrettable as well.
Q. Do you have any conditions for the sake you send to the competition?
We participate in the competition to become a champion. So all our Sake sent to the competition are the ones we are strongly confident will win.
Tank Room
Q. Do you think what is the critical point to determine the win or lose?
It is simple, the taste is the most important thing, after all.
Q. To be the champion, do you have anything to improve?
It is necessary to elevate the level of the brewery itself up to the next phase.
Steam of Rice
2. About Brewery
Q. What made you become the brewmaster? How long is your career?
I had been longing to produce something with my hands. There were lots of paths but Sake was the most familiar to me. I have been involved in brewing sake for 14 years, working as a brewmaster for 9 years.
Q. What is the most particular point of brewing?
The good sanitation is the base of brewing. Without this, we cannot make any high-quality sake, even though we use any high-quality ingredients.
Q. The sake of Toraya Honten has very good reviews from customers. What attracts foreign drinkers?
The first impression of our sake is fruity and sweet. However, what makes us different is the umami influenced by brewer's rice. The most important point is the balance of taste and aroma.
Makoto Tenmaya, Brewmaster
Q. We will offer the winning labels, Shichisui Junmaiginjo 55 and Junmaidaiginjo Tochiginobenigiku for SAKEMARU customers. Please tell us the point and the recommendation to enjoy of labels.
・Shichisui Junmaiginjo 55
– Very roundish umami and clear aftertaste
– Chilled is the best
・Junmaidaiginjo Tochiginobenigiku
– Crystal clear umami
– Chilled is the best