Sake is a product of the climate, just like all other creations.
Hazu district of Nishio City, Aichi Prefecture, an area designated as Mikawa-wan Quasi-National Park, overlooks small islands such as Maeshima and Okishima floating on the horizon and is called Seto Inland Sea in Tokai area for its varied topography and great natural beauty.
We are a dedicated sake brewery that has devoted all its time and effort to sake production at this place ever since its foundation.
Our wide range of products including our main brands, Sonnoh and Sonnou, were born out of an amazing collaboration between the pure water and clear air nurtured by Hazu’s rich nature and our original sake brewery know-how, and have been highly regarded among sake retailers and consumers.
Sake is a gift from the climate. We will continue to have dialogue with the nature and with our fans, to further deepen the rich flavor of sake.
|1903||Established Yamazaki Limited Partnership in Hazu village. The trademark “Nisshin” was used.|
|1920||The trademark “Sonnou” was used.|
|1931||”Sonnoh” was used as associated trademark of “Sonnou”.|
|1937||Started low-temperature storage of sake using cork insulation and freezing machines made in the U.S.|
|1962||Started using the “new label” designed by Mr. Tadao Ujihara, a member of the Japan Advertising Artists Club.
(The label is still used for Honjozo Kinpai Sonnoh and Shuhai Sonnou)
|1974||Became one of the first breweries to stop adding sugar to refined sake.|
|1984||Won the Gold Prize for three years in a row in the Annual Japan Sake Awards hosted by National Tax Agency Brewing Testing Laboratory.|
|1988||Acquired a license to sell alcoholic beverages (as a wholesaler of Wester liquors).|
|1989||Upgraded “Sonnoh” from the first class sake to the Honjozo class (True-brew sake).|
|1991||Started using “Sonnoh” in Hiragana for Ginjo-shu.|
|1993||Built a new two-story air-conditioned fermentation building with steel frame and ALC panel.|
|1997||Won the Gold Prize for two years in a row in the Annual Japan Sake Awards hosted by National Tax Agency Brewing Laboratory.
Launched the highest-grade Daiginjo-shu, “Gengen”.
|1999||Won the Gold Prize in the Annual Japan Sake Awards hosted by National Tax Agency Brewing Laboratory.
Started low-temperature storage of all the products in the storehouse.
|2002||Launched “Oku”, a sake made from Yumesansui.|
|2004||Won the Gold Prize for four years in a row in the Annual Japan Sake Awards hosted by National Research Institute of Brewing.
Launched “Takibi”, a sake made from Wakamizu.
|2005||Started contract farming of “Wakamizu”, a type of sakamai (brewer’s rice) in Hazu-cho.
Launched “Mikawa Toba-no Himatsuri”.
|2008||Held the first Kurabiraki (storehouse opening festival) for Sonnoh.
|2010||Launched “Sonnoh Aka-no-Amazake”
Won a prize for ten years in a row in the Tokai Sake Awards hosted by Nagoya Regional Tax Agency.
|2011||Started contract farming of “Yumeginga”, a type of sakamai in Nishio City.
Launched “Yamazakikamoshi Junmai Ginjo-shu”
|2012||Launched “Sonnoh Matcha Amazake”|
|2013||Launched “Non-alcoholic Ginjo Amazake Ichikouji”|
|2015||Launched “Yamazaki Kamoshi Yumeginga DREAM”|
|2016||Launched “Sonnoh Junmai-shu”|
“A long journey to finding an authentic taste……Uncompromising craftsmanship is our pride.”
The true deliciousness starts from here – A production process based on traditional techniques.
Sake is a gift from the nature, as well as a gift from the human being.
Superior rice and water alone cannot make truly good sake. They need a human who processes them with painstaking craftsmanship to bring out their best and turn them into truly good sake.
Our sake brewing is based on “uncompromising craftsmanship.” We use the brown rice specially selected for sake brewing and high quality subsoil water from Sangane Mountain as well as our own know-how for all the brewing processes from rice polishing, fermenting, maturation, and bottling.
We strictly manage the quality at each process to pursue the true deliciousness of sake.
1. Rice polishing
We carefully select brown rice and polish them in-house with great care.
2. Koji making
Koji making is a process that requires the most delicate and meticulous artisanship. We perform all the Koji making processes by hand.
3. Low-temperature fermentation and storage (maturation)
We properly control the temperature throughout the whole processes from mashing to storage for all the products.
(In 1999 we have completed a facility that can store all the finished sake at low-temperature.)
|2001-2004||Won the Gold Price in the Annual Japan Sake Awards|
|2006, 2009, 2016, 2018||Won a price in the Annual Japan Sake Awards|
|2001-2011, 2014, 2016, 2018, 2019||Won a prize in the Tokai Sake Awards|
|2002, 2009||Won the Governor's Award (the first place) in the Aichi Prefecture Seishu Kikizak Kenkyukai|
|2001-2006, 2008-2012, 2014, 2015||Won a prize in the Aichi Prefecture Seishu Kikizak Kenkyukai|
|Distributor||Yamazaki Limited Partnership|
|Sales Manager||Michie Yamazaki|
|Trade Name||Sonnoh Brewery|
|Business Description||Sales of Japanese sake and amazake brewed in-house|
|Address||57 Kakida, Nishihazu-cho, Nishio City, Aichi 444-0703|
|Business Hours||8:15 am to 5:00 pm|
|Scheduled Holidays||Saturdays, Sundays, and national holidays (Refer to the calendar for more details)|
▲Four minutes’ walk from “Nishi Hazu Station” on the Meitetsu Gamaggori Line