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女性杜氏 近藤 敬子氏
近藤酒造は、愛媛県新居浜（にいはま）市に唯一残る明治11年（1878年）創業の小さな蔵元です。
平成の名水百選の一つに選ばれた「つづら淵」の近くに位置しています。
地下110ｍの深井戸から汲み上げた柔らかな軟水と、新居浜市内の契約農家が生産する酒造米などで、新居浜唯一の地酒を醸しています。
Kondo Sake Brewery is a small brewery founded in 1878, the only remaining brewery in Niihama City, Ehime Prefecture.
It is located near Tsuzurafuchi, which was selected as one of the 100 best waters of the Heisei era.
The soft soft water drawn from a deep well 110 meters underground and sake rice produced
by contract farmers in Niihama City are used to brew Niihama's only locally brewed sake.
平成の名水百選の一つに選ばれた「つづら淵」の近くに位置しています。
地下110ｍの深井戸から汲み上げた柔らかな軟水と、新居浜市内の契約農家が生産する酒造米などで、新居浜唯一の地酒を醸しています。
Kondo Sake Brewery is a small brewery founded in 1878, the only remaining brewery in Niihama City, Ehime Prefecture.
It is located near Tsuzurafuchi, which was selected as one of the 100 best waters of the Heisei era.
The soft soft water drawn from a deep well 110 meters underground and sake rice produced
by contract farmers in Niihama City are used to brew Niihama's only locally brewed sake.
製造の過程では、経験することでしか習得できない部分があります。
しかし、本来日本酒というものは一年に一回しか造られないため、30年造り続けたとしてもたった30回の経験にしかなりません。
その経験回数を増やすために始めたのが、小タンクでの製造でした。
ロットを小分けにすることで手間は掛かりますが、年に一回しか経験できなかったところを数回行えるというメリットがあります。
更に、少量で作るということはその分冒険が可能となり、お客様のニーズに合わせた特徴のあるお酒を多く造ることができるのです。
食事に合わせて米の味わいを感じられる、味わいある旨口を主に造っています。
There are aspects of the production process that can only be learned through experience.
However, sake is originally made only once a year, so even if you continue to make sake for 30 years, you will only have 30 experiences.
In order to increase the number of experiences, we started production in small tanks.
Although it is more time-consuming by dividing the lot into smaller lots, it has the advantage of allowing us to experience
the process several times a year, whereas we could only experience it once a year.
Furthermore, making sake in smaller quantities means that we can be more adventurous and make more distinctive sake
that meets the needs of our customers.
We mainly make savory umaguchi sakes that can be enjoyed with meals and that allow you to taste the flavor of the rice.
しかし、本来日本酒というものは一年に一回しか造られないため、30年造り続けたとしてもたった30回の経験にしかなりません。
その経験回数を増やすために始めたのが、小タンクでの製造でした。
ロットを小分けにすることで手間は掛かりますが、年に一回しか経験できなかったところを数回行えるというメリットがあります。
更に、少量で作るということはその分冒険が可能となり、お客様のニーズに合わせた特徴のあるお酒を多く造ることができるのです。
食事に合わせて米の味わいを感じられる、味わいある旨口を主に造っています。
There are aspects of the production process that can only be learned through experience.
However, sake is originally made only once a year, so even if you continue to make sake for 30 years, you will only have 30 experiences.
In order to increase the number of experiences, we started production in small tanks.
Although it is more time-consuming by dividing the lot into smaller lots, it has the advantage of allowing us to experience
the process several times a year, whereas we could only experience it once a year.
Furthermore, making sake in smaller quantities means that we can be more adventurous and make more distinctive sake
that meets the needs of our customers.
We mainly make savory umaguchi sakes that can be enjoyed with meals and that allow you to taste the flavor of the rice.
商品詳細はこちらから
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