Are you familiar with Japanese sake? Juzhengzong is an old brand. The wine produced by it has a richer and more mellow taste, with a slowly spreading aroma of mixed rice and fir wood. It is a popular wine. Today let’s take a look at whether Kikumasamune sake is delicious and the historical development of Kikumasamune sake.
Kikumasa yeast, one of the high-quality sake yeasts, was developed by the Japanese sake merchant "Kikumasamune Co., Ltd." It is produced using the "Shenggen brewing method", an ancient brewing method passed down from the Edo period in Japan, so the brewed sake has the characteristics of strong vitality and strong fermentation power. Therefore, this yeast can maximize the conversion of glucose in sake mash into alcohol. As a result, the alcoholic fermentation proceeds thoroughly, giving the sake a sharp aroma and a long aftertaste that you will never tire of drinking.
In 1659, during the era of Tokugawa Ietsuna, the fourth Tokugawa shogunate, the local businessman of Mikage Village, Jiro Taifu Sotori Kano, got involved in the brewing industry, which was the cutting-edge manufacturing industry at the time. Since then, the history of Juzhengzong for more than 350 years has started. Since its establishment, Kiku Masamune has been adhering to the line of "authentic Japanese sake that you can never tire of drinking, and that can induce the delicious taste of dishes". From ancient times to the present, it has focused on the production of strong spicy wine.
The current Kiku Masamune Shuzo Co., Ltd. was formerly the Honkana Store. It was founded in 1659, the era of Tokugawa Ietsuna, the fourth generation of the Tokugawa Shogunate. At that time, Nada Gogo had not yet become a sake-producing place. At the end of the 17th century, Nada no Sake, known as "Celestial Sake" by the citizens of ancient Tokyo, was extremely popular. As a result, the beach wine industry developed rapidly. Among them, the more popular "Nada wine" is the wine from "Honjana family".
In the Meiji Era (1868-1912), Kano Akihyon, the eighth generation descendant of the Honkano family, adhered to the principle of "making only good wine" and invested heavily in efforts. Improve wine quality and improve technology. Therefore, the pursuit of quality excellence has created the foundation of today's enterprise. In addition, Kano Chouxiang Ong also worked hard as the founder of "The Cradle of Elites (Private) Tan Middle School".
During this period, the "Ju Zhengzong" trademark was officially registered. In addition, from this period to the Taisho Era (1912-1926), we achieved remarkable results such as the expansion of overseas exports and royal necessities. Therefore, this period can be called the era of "establishing the foundation of Juzheng Buddhism".
In the troubled times of the Showa era (World War II), although we were in difficult times, we still adhered to the principle of being at the forefront of quality. As a result, the results of our efforts were rewarded in the "Six Major Cities Market Survey" conducted by industry newspapers in 1949. This is why in the surveys on "wine that is willing to be sold" and "wine of good quality", no matter which survey it was in, Juzhengzong brand was recognized at the top in three of the six cities, and won with the top overall score. It can be seen that Kiku Masamune's brand has recognized quality and high popularity among Japanese liquor stores.
As mentioned above, what is the quality of Juzhengzong Liquor recognized by connoisseurs? One of the possible answers: always focus on strong spicy drinks. Brewer Kiku Masamune, who is famous for brewing strong and spicy sake, uses the "sake brewing method" which is an ancient method passed down from the Edo period to brew Japanese sake. It is a strong sake that you will never tire of drinking. Because of this, Kiku Masamune will persist as always.