The name of the company , "Hananomai” means "flower dance" and comes from one of the traditional "Hono Odori" (dances of dedication) passed down from antiquity along the Tenryu River System. "Hana" (flower) represents the flower of a rice plant, which becomes sustenance for life. It is a dance in which people pray for a bountiful harvest. They craft delicious sake with all-Shizuoka grown rice and local fresh water. Shizuoka prefecture is known for its agricultural products such as tea, mandarin oranges and high quality rice. To compliment the high quality rice, the outstanding technology and skills from the brewers result in the "best local sake from Shizuoka prefecture!
After more than 1,000 years of trial and error, Japanese sake brewing has established a brewing method that is unparalleled in the world. Based on the technology and spirit built up by their predecessors, Hananomai Brewery aim to continue enhancing these technologies to create new value that is not limited by tradition.
The founder of Hanamai, Takada Ichisaburo, started a sake manufacturing business in Miyaguchi in 1864, 11 years after Matthew Perry arrived in Japan.
The large roof of the brewery still retains the remnants of its founding.
100% Local Shizuoka Rice
Sake is made from water and rice. It is therefore important to use a delicous, high quality type of rice. There is a difference between regular rice for eating and rice for sake brewing. Whereas Shizuoka was not included in the areas famous for sake brewing rice and it was thought they could never win awards without using rice from these areas, Hananomai was determined to use only local ingredients for their sake. Using rice form a local farmer, they surprised everyone by winning the "Gold Award", which is the highest award at the National New Sake Competition. They explain that even more important than technology is the flavor of raw materials. They continue to work with local farmers to ensure the best possible quality.
Using the groundwater of the Southern Alps
Water is used to make sake, saccharify, and ferment. In addition, various processes such as washing rice, splitting water, and bottling also require a large amount of water, and soft water that is optimal for sake brewing is required. Fortunately, the mountains of the Southern Alps Akaishi are like a natural dam behind the brewery, allowing them to make sake using the clear groundwater.
Young, in-house trained Touji
A "touji" is the name for the chief brewer at a sake brewery. He knows everything about sake brewing, and is the leader who leads the brewery. Many sake breweries across the country have traditionally entrusted their touji to outsiders. However, Hananomai has always been particular about working with local people and ingredients, and so they started training a group of young skilled workers within the company and train them to become touji. Kazuhito Tsuchida became the honorary touji and the techniques have been passed onto him. Through the skills and teamwork by the touji and the brewers, Hananomai creates unique sake that has been highly evaluated by many people.
