Daitengu Daiginjo
The only sake brewery in Motomiya City, with a continued commitment to local ingredients.
In Motomiya City, near the very heart of Fukushima Prefecture, an old smokestack stands tall before JR Motomiya Station. This is the marker for a brewery founded in 1872, now the last remaining sake brewery in the city. It's a place built on a deep commitment to local ingredients and the faithful protection of traditional flavors.
Their story begins with the rice, grown exclusively by contract farmers right here in Motomiya. The water, just as vital, is drawn from the clear subsoil streams of Raijin Shimizu, a spring that flows from the region's famed peak, Mt. Adatara. This dedication to local elements, crafted by hand in small batches, results in a sake with a famously dry and invigoratingly refreshing taste.
Their bond with the community is further strengthened by their enthusiastic adoption of ingredients developed right here in Fukushima, like the 'Yumenokaori' sake rice and the 'Utsukushima Kirameki yeast'. This combination shines in their popular 'Daitengu Tokubetsu Jummaishu', a sake celebrated for its wonderfully fruity aroma and a flavor that is both brilliant and distinct.
But the most captivating part of their story might be the origin of their name. The company wasn't always a brewery; it once operated a warehousing business. When they made the pivot to sake brewing, they discovered two old wicker trunks (the kind used for clothes and documents) that had been left in their care, unclaimed. Upon opening them, they found a tengu mask. They saw this as a gift from the gods, an auspicious sign for their new venture, and so named their brewery 'Daitengu'. "We want to continue moving forward," says fourth-generation president Shigetoshi Ito, "while always protecting our traditions."
Daitengu Shuzo