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TOKO
Since 1597
Location
Yonezawa city, Yamagata prefecture. Northeastern area in Japan.
TOKO Since 1597 Kojima Sohonten Co., LTD. Location Yonezawa city, - - PowerPoint PPT Presentation
TOKO Since 1597 Kojima Sohonten Co., LTD. Location Yonezawa city, - - PowerPoint PPT Presentation
TOKO Since 1597 Kojima Sohonten Co., LTD. Location Yonezawa city, Yamagata prefecture. Northeastern area in Japan. Climate One of the most snowy area in Japan. Annual snow accumulation is 6m! (3.3ft) Kojima
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Climate
One of the most snowy area in Japan. Annual snow accumulation is 6m! (3.3ft)
Kojima Sohonten in Winter
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The 11th oldest sake brewery among about 1,500 ones.
http://allabout.co.jp/gm/gc/225336/2/
Founded in Company Name Location 1141 Sudo Honke Ibaraki 1487 Hiraizumi Honpo Akita 1505 Kenbishi Shuzo Hyogo 1532 Yamaji Shuzo Shiga 1548 Yoshinogawa Shuzo Niigata 1550 Konishi Shuzo Hyogo 1555 Chino Shuzo Nagano 1592 Haneda Shuzo Yamagata 1596 Koya Shuzo Yamagata 1596 Toshimaya Honten Tokyo 1597 Kojima Sohonten Yamagata 1602 Yomeishu Seizo Tokyo
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In operation shince 1597. Purveyor to the lord of Yonezawa.
We were unusually permitted to brew Sake for the lord and Kami (spirit of Shinto) even under prohibition
- rdinance in the famine.
Founding lord Kenshin Uesugi Uesugi Shrine (Ruins of Yonezawa catsle)
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Origin of “TOKO”
東(TO) means EAST, 光(KO) means LIGHT. TOKO is “Sake brewed on east side of catsle, the direction of sunrise”.
- Kojima Sohonten
Yonezawa Catsle
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Alluvial fan
Alluvial fan delivers soft melted water from headwaters of Mogami river
Headwaters of Mogami river
- Yonezawa
Catsle
- Yonezawa
Station
- TOKO
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Contract farming
Farmers cultivate Sake Rice for TOKO, and they brew Sake in the brewery during winter.
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Installation of washing soaking system
Installing up-to-date equipment helps us to get both of delicateness and umami, for all of production of 650,000 bottles an year (720ml).
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Pressing in refrigerator All the batches are pressed in refrigerator to keep freshness
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recycling-oriented production
Rice bran is used for organic fertilizer and rice cracker.
Rice Cultivating Rice Polishing
Shubo (Starter) Moromi
(Main fermentation)
Pressing
Washing & Soaking
Bottling &
Pasteurizing
100% (Brown Rice) Polishing rate 90% Polishing rate 60% Polishing rate 50% Polishing rate 40% Polishing rate 35% Brown Bran White Bran
Organic fertilizer
Rice Cracker
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recycling-oriented production
Sake lees of TOKO are used for pickles, cooking, spirits, and organic fertilizer.
Rice Cultivating Rice Polishing
Shubo (Starter) Moromi
(Main fermentation)
Pressing
Washing & Soaking
Bottling &
Pasteurizing
Pickles of vegetable Pickles of fish (for grill) Spirits Organic fertilizer Taking off Sake lees
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AWARDS
TOKO Daiginjo Yamadanishiki won IWC 2014 Ginjo Daiginjo Trophy
Ginjo Daiginjo Trophy of International Wine Challenge 2014.(First prize in Daiginjo division)
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AWARDS
Won top awards and gold medals, from several competitions.
TOKO Junmaiginjo Genshu Fine Sake Award 2018 Gold Medal TOKO Junmaidaiginjo Drip Sake International Sake Challenge 2016 Gold Medal TOKO Junmai Fine Sake Award 2018 Gold Medal
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