WHO BREWS?
UMENISHIKI sake is made by 60 Kurabitos, lead by a Toji.
Mid-October is the beginning of sake brewing season for the kurabitos.
For 170 days, they leave their families behind to live and work in the brewery non-stop.
To make the best quality sake, the kurabitos choose a specially selected rice which blooms in the fall.




TOJI
Toji is the sake brew master.
The other brewers are called "kurabito".
Toji oversees Kurabitos as well as the overall daily responsibilities of running the brewery and managing the staff during the brewing season.
Most importantly, Toji must be highly skilled and experienced in the ways of sake making.


FUKUHEI YAMANE (Toji)

Sake Brew Master Who Guards the Brewery

Fukuhei Yamane was born in 1932 in Muraoka-cho, Hyogo Prefecture.
After studying the art of sake rice processing: rice polishing, steaming, and brewing,
for 6 years in Nara and Osaka,
he joined UMENISHIKI company in 1958.
In 1977, he was appointed Toji of UMENISHIKI.
In 1993, he received an award from the Ministry of Labor for his superb sake brewing skills.



He is a warm, and friendly person,
as well as a cool professional.


KURABITOs are celebrating the very first completion of their work this year.
Guess which they love more,
making or drinking sake?