{"id":10913,"date":"2025-05-26T16:34:12","date_gmt":"2025-05-26T07:34:12","guid":{"rendered":"https:\/\/yscorporation.jp\/english\/?page_id=10913"},"modified":"2025-05-28T14:40:01","modified_gmt":"2025-05-28T05:40:01","slug":"gonda-brewing","status":"publish","type":"page","link":"https:\/\/yscorporation.jp\/english\/gonda-brewing\/","title":{"rendered":"Gonda Brewery"},"content":{"rendered":"

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\"\"GONDA SYUZOU<\/span><\/a><\/h1>\n

Founded in 1850 at the end of the Edo period, the brewing company boasts a 170-year history.<\/span><\/h3>\n

Since its founding, Gonda Syuzou has maintained a time-consuming and painstaking production process.<\/span><\/h4>\n

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.<\/span><\/h4>\n

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.<\/span><\/h4>\n

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Method of squeezing\"\"<\/span><\/h1>\n

Shibori[\u3057\u307c\u308a] 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.<\/span><\/h4>\n

Although it is time-consuming process, all pressing is done in tanks in order to produce a high-quality flavour.<\/span><\/h4>\n

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Subsoil water<\/span><\/h1>\n

The existence of subsoil water is truly a miracle of nature.<\/span><\/h2>\n

Kumagaya is nearly to two major rivers, the Ara River and Tone River, and has traditionally been blessed with clean subsoil water in Japan.<\/span><\/h4>\n

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\u00a0 nurtures a mellow, refreshing quality.<\/span><\/h4>\n

Gonda sake is carefully handcrafted using traditional methods in the local climate. The secret of Gonda brewery’s delicious taste is the subsoil water.<\/span><\/h4>\n

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\"\"Special Yeast<\/span><\/h1>\n

Yeast is an\u00a0 essential part of the brewing process.<\/span><\/h2>\n

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It plays a crucial role in much of the characteristics in sake, with a particular influence on aroma and acidity.<\/span><\/h4>\n

Gonda brewery’s sake is made wiith a yeast developed locally in Kumagaya.<\/span><\/h4>\n

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NAOZANE<\/span><\/h1>\n

Gonda Sake’s brand “Naozane” is named after Kumagai Jiro Naozane<\/span>, a warrior and monk in Heian and Kamakura periods.<\/span><\/h4>\n

True to its name, Gonda Brewery aims for an elegant taste with sharp aftertaste, much like a samurai.<\/span><\/h4>\n

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\"\"NAOZANE<\/span><\/h1>\n

– Daiginjo –<\/span><\/h1>\n

[2023 National New Sake Competition Gold Medal Winner]<\/strong><\/span><\/h4>\n

The National New Sake Competition is a nationwide sake competition that began in 1911 and continues to this day.<\/span><\/h4>\n

The evaluation criteria are based on brewing techniques and quality as an industrial product. Naozane Daiginjo was selected for the 2023 Gold Award.<\/span><\/h4>\n

The raw materials are actively sourced\u00a0 from regio and the mellow-tasting daiginjo brewed with Saitama’s own yeast and matured at low temperatures for a long time.<\/span><\/h4>\n

It has a light, fragrant, slightly dry, and it is recommended to be drunk at ice or cold temperatures!<\/span><\/h4>\n

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\"\"NAOZANE<\/span><\/h1>\n

– Junmai Daiginjo –<\/span><\/h1>\n

A clean, refreshing taste, with a gorgeous aroma that longly retains the flavor of sake.<\/span><\/h4>\n

It is a delicious, somewhat robust sake that is not overly glamorous, with the plenty of rice flavour and sweetness.<\/span><\/h4>\n

Junmai Daiginjo<\/b> is the TOP quality sake with an elegance and sophistication of flavors and complexities<\/span><\/h4>\n

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\u00a0\"\"NAOZANE<\/span><\/h1>\n

– Special Junmai –<\/span><\/h1>\n

Made from sake-musashi rice produced in Kumagaya.<\/span><\/h2>\n

It is a crisp, refreshing and mouthfeel sake and it is also ideal for pairing with vairous cuisines.<\/span><\/h4>\n

Various flavours can be enjoyed at different temperatures!<\/span><\/h4>\n

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Copyright(C) SELECTED BY Y.S CORPORATION.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10913","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/pages\/10913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/comments?post=10913"}],"version-history":[{"count":17,"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/pages\/10913\/revisions"}],"predecessor-version":[{"id":11036,"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/pages\/10913\/revisions\/11036"}],"wp:attachment":[{"href":"https:\/\/yscorporation.jp\/english\/wp-json\/wp\/v2\/media?parent=10913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}