新たな時代に向け、新たな酒質を提案する酒蔵　New Sake for a New Age

1939年に現金紋秋田酒造酒造の前身の「秋田富士酒造店」が設立、その後県内7社の卸問屋と協力し1973年「金紋秋田酒造株式会社」が設立されました。

当初は、地元に供給する地酒生産が主体でしたが、1989年に現社長の佐々木孝氏が先代より蔵を引き継がれ、社長就任。

佐々木社長は蔵内にある数々の古酒をなにか活用したいとブレンド古酒の開発から旨味と酸の絶妙なバランスをもつ純米原酒の製品化など新たな酒質を提案する酒蔵へとその酒造りの姿勢を変えていきました。

Kinmon Akita Brewery’s first incarnation, the Akita Fuji Brewery, was formed in 1939 and was reborn as Kinmon Akita Brewery in 1973 in collaboration with seven wholesalers from within the prefecture.

Initially, the brewery’s main focus was on supplying Sake to the local area, but this changed in 1989 when the current president, Takashi Sasaki, took over the reins from the previous generation.

Under Sasaki’s eye, the brewery transformed into a source of innovative products, from Aged Sake blended from various mature parcels stored at the brewery to Junmai Genshu Sake that strikes an elegant balance between umami and acidity.

驚きと感動のある酒造り Passionate Brewing

蔵で造り出されるお酒は非常にユニークで、固定観念を超えた斬新さが求められますが、柱となっているのは「旨み」です。

菅原杜氏を中心として斬新で柔軟なお酒造りにに挑戦し、驚きと感動のある酒造りを行っています。

The Sake made at this brewery is unique, and the innovation at this address defies preconceived notions of what sake can be. Umami is a key pillar in the Kinmon Akita Brewery’s style.

Chief Brewer Sugahara and his team have challenged themselves to take an innovative and flexible approach to brewing, and one can only be astonished at their passion for their craft.

菅原杜氏 Chief Brewer Sugahara

国内屈指の米どころ大仙市 Daisen-shi, a Leading Source of Rice

金紋秋田酒造のある大仙市は、奥羽・出羽などの山々に囲まれ、雄物・横手川に面した内陸の盆地部分にあります。

ここは鳥海山から流れ出る雄物川の豊かな水に支えられた県内一の穀倉地帯でもあります。

Daisen-shi, the home of Kinmon Akita Brewery, surrounded by mountains and facing the Omonogawa and Yokotegawa rivers, is located in an inland basin.

It also has the highest number of granaries in the prefecture, supported by the plentiful water supply provided by the Omonogawa river that flows down from Mt. Chokai.

国際的な品評会で「チャンピオンサケ」を受賞 Recipient of the Sake Champion Award at the International Wine Challenge

商品開発に取り組んだ佐々木氏は、現代化する日本の食生活の変化に注目しました。

あっさりした和食から油を使う変化、旨味を意識した料理へ変遷している点に着眼してワインのように「食とのコラボレーション」を意識します。

そしてできたのが「熟成古酒　山吹シリーズ」。

「熟成古酒　山吹1995」は、熟成酒の先進国イギリスで開催された国際的な品評会「インターナショナル・ワイン・チャレンジ（IWC）2009」で初出品ながら最高ランクの「チャンピオンサケ」を受賞。

その後も、麹を通常の三倍量使用した三倍麹仕込みの純米酒や白麹を使用した純米原酒などで数々のタイトルを受賞し続けています。

Sasaki’s efforts in developing new styles of Sake take into consideration the wider context of the modernizing world of Japanese cuisine.

Focusing on changes such as adding oil to lighter Japanese dishes and an increasing trend for umami in food, his vision has been to make Sake that can be paired with food as easily as one would pair a wine.

The result of this vision is the is the Yamabuki Aged Sake Series.

The 1995 Yamabuki Aged Sake was presented for the first time at the 2009 International Wine Challenge Awards in the United Kingdom, a country known for its love for a range of aged wines and spirits, and received the Champion Sake prize, the highest award at the ceremony – a fantastic result for its debut appearance.

The brewery has continued to amass a considerable number of awards for its distinctive Sake, including for its Junmai sake made with triple the usual amount of Koji, and for a Junmai Genshu made with white Koji.

※近年のIWC受賞歴

2018年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2017年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2016年　商品名：熟成古酒　山吹ゴールド　　BRONZE(銅賞)

2015年　商品名：熟成古酒　山吹ゴールド　　COMMENDED(大会推奨酒)

2014年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2013年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2012年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2011年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

2009年　商品名：熟成古酒　山吹ゴールド　　ＧOLD(金賞)

Recent IWC Awards

2018: Yamabuki Gold Aged Sake – Gold Medal

2017: Yamabuki Gold Aged Sake – Gold Medal

2016: Yamabuki Gold Aged Sake – Bronze Medal

2015: Yamabuki Gold Aged Sake - Commended

2014: Yamabuki Gold Aged Sake – Gold Medal

2013: Yamabuki Gold Aged Sake – Gold Medal

2012: Yamabuki Gold Aged Sake – Gold Medal

2011: Yamabuki Gold Aged Sake – Gold Medal

2009: Yamabuki Gold Aged Sake – Gold Medal