SAIJOTSURU
Saijotsuru Sake Brewing / HIROSHIMA Pref.
Farmers and Agriculture
Zouga Nakateshinsenbon
Brewing / Brewer
Saijotsuru Sake Brewing Co., Ltd.
Design and Art
Orishige Shuzi
CONCEPT
The cute and refreshing flavor and label express the desire to make Saijotsuru more appealing to a wider range of customers.
Saijotsuru has a hard, classic impression in both the image of the brewery and the product labels. However, it has been difficult to break away from the hard-core impression, so we have taken a 180° turn this season and created a cute and refreshing taste and label! We created this label in the hope that a wider range of customers will find the appeal of Saijotsuru.
Sake rice producer / Zouga NakateshinsenbonAs if listening to the voice of the brewer,
The rice “Nakate Shin-Senbon” changes in any way you like.
Nakate shin-senbon rice is originally distributed as edible rice for sushi rice and curry, but it is also popular as sake rice because of its relatively large grains and lack of stickiness. Sake made with this rice is especially popular in Hiroshima Prefecture, not only because it is easy to brew, but also because the rice itself does not have a strong character, making it useful for producing sake that is as honest as the brewer would like it to be. The Chusei Shin-Senbon used in the Tsuru series is made 100% from rice grown in Zouga, Saijo, one of the major sake rice production areas in Hiroshima Prefecture.
Brewery / Saijotsuru Sake Brewing Co., Ltd.
Saijotsuru has been highly praised among sake lovers, saying, “Saijotsuru has changed recently."
Saijotsuru Brewery, which makes Saijotsuru “Kouitten”, is located in Higashi-Hiroshima, one of the “Three Great Sake Breweries of Japan” along with Nada in Kobe and Fushimi in Kyoto, where many sake breweries are located called Saijotsuru Sake Brewery Street. The brewery was founded in 1904. At its peak, the brewery boasted a production of over 3,000 sake wafers, but today it produces only 700 koku (about 126,000 liters). The product lineup was distributed mostly locally, but in 2010, Mr. Masahiko Inomoto began nationwide sales of the “Saijotsuru Unfiltered Series” through limited distribution. Since that time, the quality of the sake has gradually improved, and in recent years, Saijotsuru has received high praise from sake lovers who say, “Saijotsuru has changed recently.
Design / Orishige Shuzi
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[Profile]
Graduated from the Interior Design Department, at the Anabuki School for Design.
Entered the company U Enviromental Design, where he deals with the planning and designing of roads, rivers, and parks, especially for public spaces. Besides the everyday duties of layout and accounting, he is also in charge of the architechtural rendering and elaboration of proposals as well as reports for delivery of goods.
Entered the company Nichibi. Works in advertisement, mainly designing the printed materials and data design for the comany website.
From 2004 starts working freelance.
