In the sake world the water used in brewing is a huge deal. “Azure” takes this to a new level by using—you’ll never guess—deep-sea water off the Kochi Prefecture coast! After a great deal of testing, the brewers were able to use powerful fermentation of the seawater to get a ginjo that is sharp and refreshing. It boasts the traditional ginjo aroma and a very clean, low mineral flavor.
Azure is made in
This brewery was founded in 1773 and named after a famous ancient song about cranes (tsuru) in the area of Tosa. The brewery slogan is, “Quality first. Make quality sake to be proud of,” and they stick to it with devotion. Slightly harder water from Yasuda River, famous for precious ayu fish in the spring, is used to brew their sake. This precious water, along with careful selection of the yeast, and local rice creates their light and dry style sake. The current brewmaster has been studying brewing since he finished middle school, and has been called a modern master craftsman.
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