GONDA SYUZOU
Founded in 1850 at the end of the Edo period, the brewing company boasts a 170-year history.
Since its founding, Gonda Syuzou has maintained a time-consuming and painstaking production process.
All the mash is made by hand in the traditional way and pressed in tanks. Ingredients such as rice and yeast are locally sourced as much as possible.
Most of the rice used for Junmai Daiginjo, Ginjo, Special Junmai and Special Honjozo is made from Kumagaya-grown Sake Musashi Rice, which has been bred as Saitama Prefecture’s own sake rice suitable for sake brewing.
Method of squeezing
Shibori[しぼり] is pressed in a traditional method called funagake, where the matured mash is placed in a sake bag and slowly pressed over a period of two to three days.
Although it is time-consuming process, all pressing is done in tanks in order to produce a high-quality flavour.
Subsoil water
The existence of subsoil water is truly a miracle of nature.
Kumagaya is nearly to two major rivers, the Ara River and Tone River, and has traditionally been blessed with clean subsoil water in Japan.
Because of the vast plains, the highest percentage of sunny days and thick summers in Japan produce a rich harvest of crops plus the harsh cold of winter. Gonda brewery’s sake is nurtures a mellow, refreshing quality.
Gonda sake is carefully handcrafted using traditional methods in the local climate. The secret of Gonda brewery’s delicious taste is the subsoil water.
Special Yeast
Yeast is an essential part of the brewing process.
It plays a crucial role in much of the characteristics in sake, with a particular influence on aroma and acidity.
Gonda brewery’s sake is made wiith a yeast developed locally in Kumagaya.
NAOZANE
Gonda Sake’s brand “Naozane” is named after Kumagai Jiro Naozane, a warrior and monk in Heian and Kamakura periods.
True to its name, Gonda Brewery aims for an elegant taste with sharp aftertaste, much like a samurai.
NAOZANE
– Daiginjo –
[2023 National New Sake Competition Gold Medal Winner]
The National New Sake Competition is a nationwide sake competition that began in 1911 and continues to this day.
The evaluation criteria are based on brewing techniques and quality as an industrial product. Naozane Daiginjo was selected for the 2023 Gold Award.
The raw materials are actively sourced from regio and the mellow-tasting daiginjo brewed with Saitama’s own yeast and matured at low temperatures for a long time.
It has a light, fragrant, slightly dry, and it is recommended to be drunk at ice or cold temperatures!
NAOZANE
– Junmai Daiginjo –
A clean, refreshing taste, with a gorgeous aroma that longly retains the flavor of sake.
It is a delicious, somewhat robust sake that is not overly glamorous, with the plenty of rice flavour and sweetness.
Junmai Daiginjo is the TOP quality sake with an elegance and sophistication of flavors and complexities
NAOZANE
– Special Junmai –
Made from sake-musashi rice produced in Kumagaya.
It is a crisp, refreshing and mouthfeel sake and it is also ideal for pairing with vairous cuisines.
Various flavours can be enjoyed at different temperatures!
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