Utensils dating back to the Tenmei Era (1781-1789) found in the brewery
Since its founding in the Tenmei Era, the staff of the brewery have produced high-quality sake categories from Junmai to Junmai Daiginjo, observing the traditions of production while using rice provided by contracted growers.
The brewery was established in Tenmei 8 (1788). The brewery’s long history was discovered when the staff were replacing old utensils in the brewery and it was discovered that they were engraved as having been made in the Tenmei era, cementing the brewery’s long history of sake production.
From “Benten” to “Benten Sawane”
The “Benten” brand name originates from one of the Seven Gods of Fortune, Benten, the goddess of music and performing arts.
Upon embarking on this collaboration with the Gotoh Sake Brewery, Mottox retained the “Benten” out of respect for the brewery’s long-held traditions.
To the “Benten” name, “Sawane” was added, with each syllable made up of a kanji character alluding to Yamagata Prefecture (where the sake is made), the Ou mountain range (located near the brewery), and harmony, referring to the sake’s elegantly balanced profile.
A region of heavy snow and intense cold
The Gotoh Sake Brewery is located in Higashiokitama-gun’s Takahatamachi, close to Yonezawa-shi.
Located in the Okitama Basin and surrounded by mountains, it consistently ranks as one of the snowiest, coldest locations in the prefecture.
While the amount of snowfall is high, the large seasonal temperature differences and plentiful meltwater are ideal for the cultivation of cherries, apples, grapes, of course, rice.
Isabella Bird, the 19th century British explorer, praises the bountiful and beautiful Okitama Basin in her work Unbeaten Tracks in Japan, describing it as a “Garden of Eden” and an “Arcadia of the East”.
A preference for small quantities, multiple rice types, hand-crafted sake, and new technology
In 2017 the brewery’s production volume was around 100,000 liters. The sake is made predominantly from rice from contracted growers and production focuses on Junmai and Junmai Daiginjo.
The brewery favours using sake rice, and by devoting themselves to small volume production they are able to produce sake of the finest quality.
The all-stainless koji room
The brewery’s koji room, renovated a few years ago, is now made entirely from stainless steel, including the walls and ceiling. This enables the brewery to maintain a high standard of hygiene and produce a clean and pure sake free from off-flavours.
The brewery has been upgrading its facilities over the last few years with a view to increasing the quality of its sake, and critics agree that the results are more than evident in the finished product.
Trophies and gold medals
The brewery’s efforts at making a modern, high-quality sake have been rewarded with prizes at numerous awards ceremonies and competitions.
The brewery notably took home both a gold medal and the Overall Winner’s Trophy for the Daiginjo category at the International Wine Challenge in 2017.
2017 International Wine Challenge (United Kingdom) – Daiginjo Category – Overall Winner (Daiginjo Trophy)
2017 U.S. National Sake Appraisal – Junmai Category – Grand Prix Overall Winner
2018 International Wine Challenge (United Kingdom) – Gold Medal
2019 Kura Master (France) – Gold Medal
2020 Kura Master (France) – Platinum Medal
2020 U.S. National Sake Appraisal – Gold Medal, Overall Brewery Prize (Emerald Medal)
2021 International Wine Challenge (United Kingdom) – Overall Category Prize (Aged Sake Trophy)
2021 U.S. National Sake Appraisal – Gold Medal
The role of cold temperatures in the making of Benten Sawane Junmai Ginjo
During winter, the average temperature is consistently around zero degrees celsius, allowing for a long, gradual fermentation to take place.
The finished Benten Sawane Junmai Ginjo has gentle aromas, a refreshing taste and a palate-filling umami befitting of Yamagata Prefecture, often referred to as “the Kingdom of Ginjo”.
To make Benten Sawane, the brewery uses Dewa-no-Sato rice, Yamagata’s own sake rice. After pasteurization¬, the sake is stored at low temperatures to enhance its rounded profile.
The Goddess Benten’s face adorns the label – we hope you will get to know her well.
